Jingle Bell Bars

A festive holiday bar with a rich, buttery shortbread crust, a tart cranberry layer, and a light, nutty meringue topping. Perfect for holiday gatherings and cookie exchanges.

Prep time: 25 minutes
Bake time: 35–40 minutes
Makes: About 24 bars

Ingredients

Crust:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup granulated sugar

• 3 large egg yolks (whites reserved for topping)

• ½ teaspoon salt

• 2½ cups all-purpose flour

Topping:

• 12 oz fresh cranberries, rinsed and patted dry

• ⅓ cup granulated sugar (for cranberries)

• 3 large egg whites, at room temperature

• ½ cup granulated sugar (for meringue)

• 1½ cups pecans or walnuts, finely chopped

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.

2. Make the crust:

   • In a large bowl, cream softened butter and ½ cup sugar until light and fluffy.

   • Beat in egg yolks and salt until combined.

   • Gradually add flour, mixing on low just until a soft dough forms.

   • Press dough evenly into the bottom of the prepared pan.

3. First bake:

   • Bake crust for 15–18 minutes, until lightly golden at the edges. Remove from oven and let cool slightly while preparing the topping. Keep oven on.

4. Prepare cranberry layer:

   • In a medium bowl, toss cranberries with ⅓ cup sugar. Spread evenly over the warm crust.

5. Make the meringue:

   • In a clean, grease-free bowl, beat egg whites with an electric mixer on medium speed until foamy.

   • Gradually add the ½ cup sugar, 1 tablespoon at a time, beating on high until stiff, glossy peaks form.

6. Assemble topping:

   • Gently fold chopped nuts into the meringue.

   • Spoon and spread the meringue-nut mixture evenly over the cranberry layer.

7. Final bake:

   • Bake for 20–25 minutes, until the meringue is lightly golden and set.

   • Cool completely in the pan on a wire rack.

8. Chill and slice:

   • Refrigerate for at least 1 hour to firm up before cutting into bars.

   • Use a sharp knife dipped in hot water for clean cuts.

Tips:

• Room temperature egg whites whip to a greater volume.

• For easier slicing, chill bars thoroughly before cutting.

• Use parchment paper overhang to lift the whole slab out of the pan before cutting.

• Store in an airtight container in the refrigerator for up to 5 days.

Enjoy these beautiful, tart-sweet bars with a cup of tea or coffee during the holiday season! 🎄