Cranberry Shortbread Bars

By carvalhohm

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 egg
• 1-1/2 cups all-purpose flour
• 1/2 cup flaked coconut
• 1/8 teaspoon salt
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup unsweetened apple juice
• 1 cup chopped Diamond of California® Walnuts
• 2 ounces white baking chocolate, melted

Details

Servings 24
Adapted from tasteofhome.com

Preparation

Step 1

In large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread remaining mixture into greased 13x9-in. baking dish. Bake at 425° for 10 minutes.

Meanwhile, in small saucepan, combine sugars and cornstarch. Stir in cranberries and apple juice. Bring to boil. Reduce heat; cook and stir for 5 minutes or until thickened. Remove from heat; stir in walnuts.

Spread over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown and bubbly. Cool on wire rack. Drizzle with white chocolate. Cut into bars.