you're making mealtime meaningful.
These Jingle Bell Bars are a bright and festive treat that fit right into the holiday season. With a buttery shortbread crust, a tart layer of fresh cranberries, and a sweet, nutty meringue topping, they offer a great mix of flavors and textures in every bite. They’re simple to bake, easy to slice, and make a colorful addition to any holiday dessert platter. Whether you’re hosting, gifting, or just enjoying a festive day of baking, these bars are sure to bring the holiday flavor!
Fresh cranberries are the key to this recipe. Once spread over the warm shortbread crust and dusted with a little sugar, the cranberries transform into a beautiful tart layer that balances every bite. It gives the bars a burst of color that makes a statement on the dessert table.
Beaten egg whites are whipped into glossy peaks before being folded gently with finely chopped pecans or walnuts, creating a light layer that bakes into something beautifully chewy, and delicate. It’s a little nutty, a little sweet, and a lot delightful.. It’s the kind of texture contrast that keeps people reaching back for another square.
They travel well, store beautifully, and make a stunning addition to any dessert tray. So whether you’re baking up treats for coworkers, stacking tins for neighbors, or filling your own home with sweetness, these bars bring all the holiday cheer you need!
Jingle Bell Bars
Yield(s): Serves 12
20m prep time
35m cook time
you're making mealtime meaningful.
Crust
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 3 egg yolks, whites reserved
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
Topping
- 12 oz fresh cranberries
- 1/3 cup granulated sugar, for topping
- 3 egg whites
- 1/2 cup granulated sugar, for egg mixture
- 1 1/2 cups pecans or walnuts, finely chopped
Preparation
- Preheat oven to 350 degrees F and set out a 9x13-inch baking dish.
- In a large bowl, combine butter and ½ cup sugar. Beat until light and airy, about 2 minutes. Mix in egg yolks one at a time, then slowly add flour and salt, mixing until just combined.
- Transfer dough to the baking dish and use your hands to press into an even crust layer.
- Bake crust for 13-15 minutes or until golden around the edges.
- Prepare topping as crust bakes: Add cranberries to a medium-sized saucepan and cover with 1 cup water. Bring to a simmer over medium heat and cook for 5 minutes to soften. Drain off water, then set aside.
- In a medium-sized bowl, beat egg whites with a hand mixer (or stand mixer) until stiff peaks form. Slowly add ½ cup sugar while continuously beating until stiff peaks form again. Gently fold in chopped pecans.
- Spread cranberries over crust, then sprinkle ⅓ cup sugar over them. Scoop egg white mixture over top and gently spread to edges.
- Bake bars for 18-20 minutes or until top is slightly golden.
- Allow bars to cool for 10-15 minutes then carefully slice into squares.
- Allow bars to continue cooling to room temperature before removing from pan and serving.
Recipe adapted from 12tomatoes.com
