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Cranberry Shortbread Bars

Easy Cranberry Shortbread Bars Recipe

No more messing with the cranberries, leave them whole, and let them be the star of this show.
5 from 7 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24


  • 2 cups (4 sticks) unsalted butter, softened
  • 1 & ¼ cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 tbsp vanilla extract
  • 4 cups all purpose flour
  • 1 ½ tsp salt
  • ½ cup chopped pecans
  • 12 oz (3 cups) fresh cranberries


  • Great 9x13 baking pan with butter or non-stick cooking spray, set aside
  • Preheat oven to 350 degrees
  • Cream butter and sugars together on medium-high speed until light and fluffy (about 3 minutes)
  • Mix in vanilla and salt and beat until combined
  • Add flour slowly 1 cup at a time, mixing after each addition (dough will become very thick)
  • Make the bottom layer by pressing 2/3 of the dough into the bottom of the prepared pan and 1 inch up the sides
  • Sprinkle cranberries over the top of the dough, creating one even layer
  • Add chopped pecans to the remaining dough and sprinkle in chunks over top, leaving some of the cranberry layer visible
  • Bake for 42-45 minutes until edges are golden brown
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