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As the leaves turn to vibrant shades of red, orange, and gold, and the air becomes crisp, our cravings often shift to warm, comforting desserts. There's something undeniably appealing about cranberry desserts, especially during the fall and winter seasons. With their rich color and tangy flavor, cranberries add a festive touch to any dessert table. Among the many delightful ways to enjoy this seasonal fruit, Cranberry Bliss Bars stand out for their unique combination of sweet and tart flavors, making them a go-to treat that captures the essence of the holidays.

Cranberry Shortbread Bars

Indulge in the sweet and tart flavors of fall with these Cranberry Bliss Bars! Perfect for holiday gatherings or cozy family dinners, these bars feature a buttery shortbread crust topped with a luscious cranberry filling. Learn how to create this festive treat that balances sweetness and tanginess beautifully. Ideal for sharing or as a unique dessert at potlucks. Try this easy recipe today! #CranberryBlissBars #HolidayBaking #FallDesserts #SweetTreats #DessertRecipes
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Ingredients
  

For the Shortbread Base:

1 cup unsalted butter, softened

½ cup granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

For the Cranberry Filling:

2 cups fresh or frozen cranberries (if using frozen, do not thaw)

½ cup sugar (adjust based on sweetness preference)

1 tbsp cornstarch

1 tsp lemon juice

1 tsp orange zest

For the Topping:

½ cup powdered sugar (for dusting, optional)

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Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the Shortbread Base: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until combined and a dough forms. Press this dough evenly into the bottom of the prepared baking pan.

      Bake the Shortbread Base: Bake the shortbread base for about 15-18 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.

        Prepare the Cranberry Filling: In a saucepan over medium heat, combine the cranberries, sugar, cornstarch, lemon juice, and orange zest. Cook while stirring for about 5-7 minutes or until the cranberries begin to burst and release their juices. Remove from heat and let cool for a few minutes.

          Assemble the Bars: Pour the cranberry filling over the baked shortbread base, spreading it evenly with a spatula.

            Bake Again: Return the pan to the oven and bake for an additional 15-20 minutes, or until the cranberries are bubbly and the filling is set.

              Cool and Cut: Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Use the parchment paper overhang to lift the bars out of the pan. Once completely cool, cut into squares or bars.

                Dust and Serve: If desired, dust the top with powdered sugar before serving for a touch of sweetness and presentation. Enjoy your Cranberry Shortbread Bars!

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                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 bars