If you’ve been wondering why anyone would need a huge 7-cup batch of Jellied Cranberry Sauce, this is the reason.
You’ve got to have enough cranberry sauce leftover after Thanksgiving to make at least a couple of batches of these bars.
Shortbread base and cranberry filling, topped with clouds of shortbread. They’re delicious, exceedingly easy to make, and perfect for the holidays.
12 ounces (3 sticks) cold unsalted butter, diced, plus more for greasing the baking dish
15 ounces all-purpose flour
3 ounces sugar
¾ teaspoon kosher salt
2 cups Jellied Cranberry Sauce
Preheat the oven to 350˚F. Butter a 9×13-inch baking dish and line with parchment paper. Combine the butter, flour, sugar, and salt in a mixer fitted with a paddle attachment and mix on low for 8 to 9 minutes, or until the dough comes together. Transfer about 2/3 of the dough to the baking dish and press into an even layer. Bake for 22 to 24 minutes, or until lightly browned. Let cool for about 15 minutes.
Spread the cranberry sauce evenly over the crust and then crumble the remaining third of the dough evenly over the cranberry layer. Bake for 30 to 32 minutes, or until golden brown.
Let cool to room temperature. Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut into portions and serve.
Makes 12 large bars. Bars keep for several days in a tightly sealed container in a cool, dry place.