Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). This initial step is essential as it ensures even baking. A properly preheated oven helps develop that delightful golden color and perfect texture.
- Prepare a 9x13 baking dish by spraying it with cooking spray and lining the bottom with parchment paper. This not only prevents sticking but also makes it super easy to lift the bars out once they're cooled.
- In a mixer, cream together the unsalted butter and both sugars until the mixture is light and fluffy. This process incorporates air into the batter, contributing to a lighter texture.
- Add in the vanilla extract and mix until just combined. This adds a wonderful aroma and flavor, taking your shortbread to the next level.
- In a separate bowl, combine the all-purpose flour and salt. This step ensures that the salt is evenly distributed throughout the flour, which is crucial for balanced flavor.
- Gradually add the flour mixture to the creamed butter mixture, stirring just until combined. Be careful not to overmix; you're looking for a soft dough.
- Fold in the white chocolate chips, dried cranberries, and roughly chopped pistachios. This is where the magic happens! The colors and textures of the mix-ins will make your dough look vibrant and inviting.
- Press the dough evenly into the prepared baking dish. It will be thick, so take your time to make sure the top is as even as possible. This will ensure uniform baking.
- Bake for 40 to 45 minutes, or until the edges are golden brown and the center is set. Keep an eye on the bars as they bake; you want them to be firm but not overcooked.
- Once baked, remove them from the oven and place the dish on a wire rack to cool for about 15 to 20 minutes. This cooling time allows the bars to set properly.
- After cooling, cut into 30 rectangles and let them cool completely. This is the hardest part—waiting to enjoy your delicious creation!
- Finally, melt the white candy coating according to the package instructions. Dip each bar into the melted coating, shaking off the excess. This step adds a beautiful finish to your shortbread.
- Sprinkle the finely chopped pistachios on top of each dipped bar and let them sit on waxed paper to set. Once the coating is set, they’re ready to enjoy!
Notes
Keep any leftovers in an airtight container at room temperature for up to one week. If they last that long!
You can freeze the cut bars for up to three months. Just make sure they're well-wrapped to prevent freezer burn.
Feel free to get creative with toppings! Drizzle some extra melted white chocolate on top or add a sprinkle of sea salt for contrast.
These bars are delightful at room temperature, making them perfect for parties and gatherings.
Experiment by adding other mix-ins like dried cherries or macadamia nuts for a fun twist on the classic recipe.