December 9, 2014

Cranberry Coconut Shortbread Bars

Posted by Linda

If you are headed to your local ShopRite to pick up some last minute holiday items make sure to grab an extra can or two of ShopRite Cranberry Sauce for some post Thanksgiving dessert. I am not sure about you but I always have leftover cranberry sauce; either extra cans lying around or a large container of homemade cranberry sauce feeling lonely and ignored in the refrigerator. This recipe for Cranberry Coconut Shortbread Bars is the perfect way to use up that cranberry sauce and put it to good  use. The flavors in this recipe come together perfectly for a festive holiday treat. I like to make these in the time between Thanksgiving and Christmas. They have a fresh, light taste and are a nice change from the heavy chocolate, peanut butter or mint flavors that are so common around Christmastime.


1 batch of pre-made cranberry sauce (ShopRite Cranberry Sauce or homemade)

1 cup butter, softened

1/2 cup confectioner’s sugar

1 egg

1 1/2 cups all-purpose flour

1/2 cup flaked coconut

1/8 teaspoon salt

1 cup chopped walnuts

2 squares white baking chocolate (melted)


  1. In a large bowl, cream the butter and confectioner’s sugar until light and fluffy. Beat in egg. Combine flour, coconut and salt; gradually add to creamed mixture and mix well. Set aside 1 cup for topping. Spread the remaining mixture into greased 13-in. x 9-in. baking dish. Bake at 425 for 10 minutes.
  2. Meanwhile heat 2 cups of pre-made cranberry sauce. Remove from heat; stir in chopped walnuts.
  3. Spread cranberry-walnut mixture over crust. Sprinkle with reserved crumb mixture. Bake for 20-25 minutes or until golden brown and bubbly. Cool on wire rack. Drizzle with white chocolate. Cut into bars.


These Cranberry Coconut Shortbread Bars remind me of something you would buy in a fancy coffee shop or bakery. Bring that coffee shop feel home by pairing the Cranberry Coconut Shortbread Bars with some fresh brewed ShopRite coffee or hot chocolate. If serving for guests, consider cutting up small squares of wax paper to serve each Cranberry Coconut Shortbread Bar to take the coffee shop feel even further.


This recipe was created by Linda Arceo, who blogs regularly at Giggles, Gobbles and Gulps

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