Print

White Chocolate Cranberry Pistachio Shortbread Bars

white chocolate cranberry pistachio shortbread bars - featured image
Print Recipe

These buttery shortbread bars are studded with toasted pistachios, creamy white chocolate, and tart dried cranberries for a festive, easy holiday dessert. Perfect for gifting, potlucks, or enjoying with coffee, they come together quickly and are always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 3/4 cup (90g) shelled pistachios, roughly chopped (toasted recommended)
  • 3/4 cup (90g) dried cranberries
  • 1/2 cup (85g) white chocolate chips or chunks
  • For the drizzle:
  • 1/2 cup (85g) white chocolate chips or chopped white chocolate
  • 1 teaspoon coconut oil or neutral oil (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  2. Chop pistachios and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool.
  3. In a large mixing bowl, beat butter and sugar until pale, light, and fluffy (2-3 minutes with a hand mixer).
  4. Add vanilla extract and salt. Mix until just incorporated.
  5. Gradually add sifted flour, mixing on low speed or by hand until just combined. The dough will look crumbly but should hold together when pressed. If too dry, add 1 tablespoon milk.
  6. Fold in toasted pistachios, dried cranberries, and 1/2 cup white chocolate chips or chunks until evenly distributed.
  7. Press dough firmly and evenly into the prepared pan.
  8. Bake for 25-30 minutes, or until edges are golden and center is set. If browning too fast, tent loosely with foil.
  9. Let bars cool in the pan for 10 minutes, then lift out using parchment and cool completely on a wire rack.
  10. For the drizzle: Melt 1/2 cup white chocolate chips with coconut oil (if using) in a microwave-safe bowl or saucepan in 20-second intervals, stirring until smooth.
  11. Drizzle melted white chocolate over cooled bars. Let set at room temperature for 20 minutes or refrigerate briefly.
  12. Slice into squares or bars with a sharp knife, wiping the blade between cuts for clean edges.
  13. Optional: Sprinkle extra pistachios and cranberries on top before the drizzle sets for decoration.

Notes

For best flavor, toast pistachios before adding. Do not overmix the dough to keep the shortbread tender. Let bars cool completely before slicing for clean edges. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Easily adapted to gluten-free or vegan diets with appropriate substitutions.

Nutrition

Keywords: white chocolate, cranberry, pistachio, shortbread, bars, holiday dessert, easy, Christmas, baking, gift, festive, cookie bars

Find it online: https://realityeats.com/white-chocolate-cranberry-pistachio-shortbread-bars-easy-holiday-dessert-recipe-2/