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These Cranberry Coconut Bars combine a buttery shortbread base, cranberry sauce and toasted coconut to make a festive, delicious treat!
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Cranberry Coconut Bars

These Cranberry Coconut Bars combine a buttery shortbread base, cranberry sauce and toasted coconut to make a festive, delicious treat!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12
Author Annie N

Ingredients

  • For the shortbread base:
  • 1 1/2 sticks (170g) unsalted butter, at room temperature
  • 1/3 cup (66g) caster/white sugar
  • 2 cups (280g) plain/all-purpose flour
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • For the cranberry layer:
  • 12 oz (340g) cranberry sauce, whole or smooth, up to you. I used whole.
  • 3 tbsp caster/white sugar
  • For the topping:
  • 2/3 cup (60g) desiccated coconut

Instructions

  • Preheat the oven to 180C/350F and spray an 8x8 inch square pan with cooking spray. Place a strip of grease proof paper across one way, leaving overhang for you to lift the bars out. Then place another strip across the pan the oppposite way with overhang.
  • Make the shortbread first: place the butter, sugar, flour, salt and vanilla into a large bowl, or the bowl of your stand mixer and mix on high until you have a coarse breadcrumb texture. Then add in 1tbsp of milk and mix on medium speed until the mixture comes together into one large lump.
  • Tip the shortbread into your prepared pan and press into an even layer. Place in the oven for 15-17 minutes, until the shortbread is risen and puffy.
  • When the shortbread is puffy, remove from the oven while you make the cranberry topping. Place the cranberry sauce into a small bowl and microwave for 45 seconds. Mix the sugar into the cranberry sauce and then pour the mixture over the hot shortbread. Spread over the shortbread, then place in the oven for 20-25 minutes until the cranberry sauce is bubbling all over and an inserted skewer into the centre comes out clean.
  • Take the bars out of the oven and make the coconut topping. Place the desiccated coconut into a dry frying pan over a low heat. Stir frequently until the coconut becomes golden, then sprinkle on top of the cranberry sauce.
  • Leave the Cranberry Coconut Bars to cool completely before lifting out and transferring to a cuttnig board. Slice into 9-12 bars and dig in!
  • Cranberry Coconut Bars will keep in an airtight container, at room temperature, for 4 days.