Chocolate Cranberry Shortbread Bars

Serves 24
Prep Time 45 min
Cook Time 25 min
Print Recipe
Layers of flavour make these bars a standout holiday treat. A buttery shortbread base supports rich chocolate custard, while a tart cranberry topping adds brightness. The addition of pistachios provides a festive touch and satisfying crunch. These bars can be made ahead, allowing the flavours to meld and deepen over time.

Ingredients

  • Shortbread Crust

    • 2 cups (500 mL) all-purpose flour
    • 1 cup (250 mL) cold butter, cubed
    • ½ cup (125 mL) icing sugar
    • ½ tsp (2.5 mL) salt

  • Chocolate Custard

    • 3 cups (750 mL) milk
    • ¾ cup (175 mL) granulated sugar
    • ½ cup (125 mL) cornstarch
    • ⅓ cup (75 mL) cocoa powder
    • ¼ tsp (1.25 mL) salt
    • 4 egg yolks
    • 8 oz (230 g) semi-sweet chocolate, chopped
    • ¼ cup (60 mL) butter

  • Cranberry Topping

    • ⅔ cup (170 mL) water, divided
    • 2 tsp (10 mL) unflavoured gelatin
    • 5 cups (1.25 L) fresh or frozen cranberries
    • 1 cup (250 mL) granulated sugar
    • ¼ cup (60 mL) shelled pistachios, chopped

Instructions

  • Shortbread Crust

    • Step 1

      Preheat oven to 350°F (180°C). Combine flour, butter, sugar and salt in food processor; pulse until crumbly.

    • Step 2

      Firmly press dough into 9 x 13-inch (3 L) baking pan lined with foil that hangs over the edges. Bake for 25 minutes or until lightly browned around the edges; cool slightly.

  • Chocolate Custard

    • Step 1

      Stir milk with sugar, cornstarch, cocoa powder and salt in medium saucepan until combined. Cook set over medium heat, stirring constantly, for 7 minutes or until thickened.

    • Step 2

      Whisk some of the hot mixture into the egg yolks, while whisking vigorously. Pour egg mixture back into saucepan with remaining milk mixture. Cook, stirring constantly for 1 minute.

    • Step 3

      Remove from heat; stir in chocolate and butter until smooth. Pour over baked crust; smooth top. Set aside.

  • Cranberry Topping

    • Step 1

      Place half the water in small bowl and sprinkle gelatin over top; set aside for 5 minutes. Meanwhile, combine cranberries, sugar and remaining water in medium saucepan set over medium heat. Bring to a boil and simmer for 3 to 5 minutes or just until cranberries are softened but still whole.

    • Step 2

      Strain cranberry mixture. Stir hot syrup with gelatin mixture until smooth; stir cranberries back into syrup. Cool for 20 minutes.

    • Step 3

      Spread cranberry mixture over chocolate. Sprinkle pistachios over top. Chill for at least 6 hours or overnight. Use foil to carefully transfer the tart from pan to a cutting board. Cut into 24 portions.

Paperclip IconTips

Get ahead of the game by preparing the bars up to 3 days in advance and store, covered, in the refrigerator.

Nutrition Facts

Per serving
Calories290
Fat15 g
Saturated Fat9 g
Trans Fat0 g
Carbohydrate38 g
Fibre2 g
Sugars24 g
Protein3 g
Sodium53 mg