Description

Bright, tart, and sweet holiday dessert bars featuring a buttery shortbread crust, a layer of fresh or frozen cranberries, and a creamy cream cheese glaze. Simple to make and perfect for feeding a crowd.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 cup (226g) unsalted butter, cold and cubed
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups (360g) fresh or frozen cranberries
1 cup (200g) granulated sugar
1/2 cup (120ml) water
Zest of 1 medium orange
2 tablespoons orange juice
4 oz (113g) full-fat block cream cheese, softened
1 cup (120g) powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk (optional, for glaze consistency)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray with cooking spray.
In a large bowl or food processor, combine flour, 1/2 cup granulated sugar, salt, and cold cubed butter. Pulse or rub until the mixture resembles coarse crumbs with pea-sized butter pieces. Stir in 1 teaspoon vanilla extract.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes until edges are lightly golden. Remove from oven and let cool slightly.
While the crust bakes, combine cranberries, 1 cup granulated sugar, water, orange zest, and orange juice in a saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until cranberries burst and the mixture thickens to a jammy consistency. Remove from heat and let cool for 10 minutes.
Spread the cooled cranberry mixture evenly over the warm crust. Let the pan sit at room temperature for at least 30 minutes until completely cool.
In a small bowl, whisk softened cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla until smooth. If too thick, add milk 1 teaspoon at a time until spreadable.
Pour the glaze over the cooled cranberry layer and spread to the edges. Refrigerate for at least 30 minutes (preferably 1 hour) to set.
Lift bars out of the pan using parchment overhang. Cut into squares using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Keep butter cold for a flaky crust. Do not glaze until the crust is completely cool to prevent the cream cheese from melting. For best results, use block cream cheese rather than spreadable tub cream cheese. These bars freeze well unglazed for up to 2 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 16
Sodium: 110
Fat: 9
Saturated Fat: 5
Carbohydrates: 24
Fiber: 1
Protein: 2

Keywords: cranberry bars, holiday dessert, shortbread crust, cream cheese glaze, easy baking, make-ahead dessert, tangy cranberry treats