Cranberry Snowdrift Bars
When it's snowing outside there is no better way to warm up the house and the heart than with baking great holiday recipes for the family. Cranberry Snowdrift Bars are great for that little sweet-tooth in the family and for the holiday season.
Celebrate With More Festive Recipe Ideas
If you loved making our delicious Cranberry Snowdrift Bars, you might also enjoy trying your hand at some other festive Christmas recipes. One classic holiday treat that never fails to impress is a batch of rich and decadent Peppermint Bark. This easy-to-make dessert combines creamy white chocolate with a refreshing burst of peppermint flavor, perfect for enjoying after a big holiday meal.
For those with a love of all things sweet and spicy, why not whip up a batch of Gingerbread Cookies? These traditional Christmas treats are a hit with both kids and adults alike, combining warm spices like ginger, cinnamon, and cloves with a hint of molasses for a cookie that tastes just like the holidays.
And for those who can't get enough cranberry flavor, why not try making a batch of Cranberry Orange Scones? These tender, buttery scones are studded with juicy cranberries and bright orange zest, making them the perfect addition to a cozy Christmas morning breakfast.
No matter which recipe you choose to try next, we're sure that it will bring plenty of joy and warmth to your holiday season. Happy baking!
Ingredients
- Crust:
- 1 1/4 cup all-purpose flour
- pinch salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- Filling and Topping:
- 1 cup whole-berry cranberry sauce, not jellied
- 2 large eggs
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Coat an 8-inch square baking pan with nonstick spray.
- Whisk flour and salt together in a small bowl.
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes.
- Add sugar gradually, beating on high speed until light and fluffy. This may take as long as 8 minutes. Do not rush; mixture should be almost white in color. Beat in vanilla.
- Add about one-third of flour and mix on low speed. Gradually add remaining flour, mixing just until blended.
- Pat crust in an even layer in baking pan. Refrigerate at least 30 minutes or overnight. Wash and dry beaters of mixer.
- Preheat oven to 350 degrees F.
- Bake crust until completely dry to touch and a pale golden brown, about 40 minutes. The edges will be a bit darker. Place pan on rack to cool 5 minutes, then spread cranberry sauce evenly over crust using a small offset spatula or back of a spoon.
- To make topping, whip egg whites until foamy in a medium clean, grease- free bowl with mixer on high speed.
- Add cream of tartar and whip until soft peaks form.
- Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Spread meringue evenly over cranberry layer. Use back of a teaspoon to make peaks and swirls in meringue.
- Bake until meringue is a light golden brown, about 25 minutes. Place pan on rack to cool. Cut into 20 bars (4 x 5).
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sylviahix
Dec 19, 2011
Did I miss something? How much flour in this recipe? I don't see the amount. The amount of butter as well.
editorKS
Dec 20, 2011
Hi, sylviahix. Thanks for bringing that to our attention! The recipe has now been updated with a complete list of ingredients. We apologize for any inconvenience. --Editors of RecipeLion
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