cranberry shortbread bars

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 294.0
  • Total Fat: 17.0 g
  • Cholesterol: 20.7 mg
  • Sodium: 41.3 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.1 g

View full nutritional breakdown of cranberry shortbread bars calories by ingredient
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Introduction

O.k. so this is A version of V. Bertinellis recipe on foodnetwork. I made it less sweet due to my diabetes and count the fat using half oil. I love the tart and light sweet taste . The crust is too die for , it is so crumbly , buttery and prefect for a quick breakfast with protein or a snack . I did not put the sprinkle of cinnamon or powder sugar over the bar but it would have been great if giving them as gifts for holiday. O.k. so this is A version of V. Bertinellis recipe on foodnetwork. I made it less sweet due to my diabetes and count the fat using half oil. I love the tart and light sweet taste . The crust is too die for , it is so crumbly , buttery and prefect for a quick breakfast with protein or a snack . I did not put the sprinkle of cinnamon or powder sugar over the bar but it would have been great if giving them as gifts for holiday.
Number of Servings: 12

Ingredients

    8 tbsp Chosen Foods Avocado Oil
    1 stick Butter, unsalted
    2 cup Flour - Gold medal all purpose flour
    24 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g)
    0.25 tsp Kosher Salt (by 65PLUS1)
    4 serving Nestle outshine frozen fruit bar no sugar added(mixed berry)43g=1 bar (by ND2LIV2DFULST)
    1 cup, chopped Cranberries
    1 tbsp Argo Cornstarch
    .5 cup Granulated Sugar
    2.5 tsp Orange Peel
    .125 cup Domino's Confectioners Sugar 10X Powered Pure Cane Sugar (by AUNTJESSICA)
    1 tsp Cinnamon, ground

Directions

preheat oven to 375. Crust : spread pecans on baking pan and toast for 4 minutes. cool /set aside. Butter the 11 by 7 glass pan and line with parchment paper. It helps in lifting bars out and with clean up. Allow 2 inch overhang of this paper.
To make shortbread crust: pulse pecans until finely ground. transfer to bowl in mixer and add flour to mix. Add sugar 1/2 cup is 24 tsp , salt butter and oil to the mix on medium speed until dough comes tog. scraping sides down the sides of bowl as needed. Remove half of mixture for topping. Turn rest into the baking pan and press into bottom evenly . Than dock with fork over the dough.
Bake until golden brown about 20 minutes , set on cooling rack while you make the filling.
For the filling: put put half of juice in bowl and add cornstarch. Set aside after mixing. Combine cranberries, sugar,orange zest of one orange, and juice remaining in a medium sauce pan and bring to a simmer over medium high heat, lightly mashing cranberries and until some of liquid is reduced. about 5 to 8 minutes.Add cornstarch mixture until it thickens. 1 to 2 minutes . Take off heat and let completely cool down. aobut 10 minutes. Pour cooled filling on crust spread evenly leaving an edge so it doesn't drain over edges. . Bake until crumbs are golden brown and filling is bubbly. 30 to 35 minutes. cool completely before cutting. Dust with cinnamon confectioner sugar . cut into 12 to 24 squares.

Serving Size: 12to 24 bars

Number of Servings: 12

Recipe submitted by SparkPeople user LAURIE545.

TAGS:  Desserts |

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