Cranberry Shortbread Bars

This recipe comes from the 2009 cookbook, Taste of Home's Best Holiday Recipes.

• Ready In: 55 mins
• Serves: 24

Ingredients

• 1  cup unsalted butter, softened
• 1⁄2 cup powdered sugar
• 1  egg
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup flaked coconut
• 1⁄8 teaspoon salt
• 1⁄2 cup granulated sugar
• 1⁄2 cup light brown sugar, packed
• 3  tablespoons cornstarch
• 1 (12 ounce) package fresh cranberries
• 1  cup  unsweetened apple juice
• 1  cup walnuts, chopped
• 2 (1 ounce)  white chocolate baking squares, melted

Directions

1. Preheat oven to 425 degrees F, & grease a 13"x9" baking dish.
2. In a large bowl, cream butter & powdered sugar until light & fluffy, then beat in the egg.
3. In another bowl combine the flour, coconut & salt, then gradually add this mixture to the creamed mixture, mixing well.
4. Set aside 1 cup of this mixture for topping, then spread the remaining portion into the prepared baking dish.
5. Bake for 10 minutes.
6. Meanwhile, in a small saucepan, whisk together the sugars & cornstarch, then stir in the cranberries & apple juice.
7. Bring to a boil, then reduce heat & cook, stirring for 5 minutes or util thickened. Remove from heat & stir in the walnuts.
8. Spread this mixture over the crust & sprinkle with reserved crumb mixture.
9. Return to oven & bake for 20 to 25 minutes or until golden brown & bubbly.
10. Remove from oven & cool on a wire rack.
11. When cooled, drizzle with melted white chocolate then let set before cutting into 24 bars.