Description
These Cranberry Bars are a perfect blend of sweet and tart, featuring a buttery shortbread crust topped with a rich cranberry filling and crumble topping. Ideal for holiday gatherings or as a festive dessert treat.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 tablespoon grated lemon zest
- 1 (12-ounce) bag fresh or frozen cranberries
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
- In a large bowl, cream together butter, sugar, and salt until light and fluffy.
- Add flour and mix until crumbly. Reserve 1 1/2 cups of the mixture for the topping.
- Press the remaining crust mixture evenly into the bottom of the prepared pan.
- Bake crust for 15 minutes, then remove from oven.
- In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest.
- Stir in cranberries and pecans (if using), then pour the mixture evenly over the baked crust.
- Sprinkle the reserved crust mixture on top.
- Bake for 25 to 30 minutes or until the top is lightly golden and the filling is set.
- Cool completely before cutting into bars.
Notes
- Fresh or frozen cranberries can be used; no need to thaw if using frozen.
- Pecans add a nice crunch but can be omitted for a nut-free version.
- Bars can be stored in an airtight container in the fridge for up to a week.
- Best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
