Servings: 24-30 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
They say you eat with your eyes as much as with your mouth.
Great looking food that is presented nicely seems to taste better since eating is, after all, a multi-sensory experience.
When it comes to holiday baking I’d say the eyes do even more of the eating since festive food is often more lovely and, well, festive looking than food served any other time of the year. Just look at your average cookie plate with all of the shapes, colours and coatings.
Holiday food is beautiful and we work hard to make it that way. Although it isn’t always hard work. Take these Cranberry Almond Jingle Bars, for example. A simple shortbread base sprinkled with the festive combo of cranberries and sliced almonds and then drizzled with a buttery toffee. Even though the instructions look longish they really are quick and easy to put together.
The original recipe called for melted white chocolate drizzled overtop, which would be lovely. But when I was melting the white chocolate I burned it three times. So no chocolate drizzle and to be honest, they’re very rich and sweet as it is so they don’t need a drizzle.
If you want to dress them up a bit more melt 1/3 cup white chocolate chips (or about 1 1/2 squares of Baker’s Chocolate) and drizzle it over top once they have mostly cooled. Wait for the chocolate to set before you cut them into bars.
Cranberry Almond Jingle Bar Recipe
Adapted from Eyes Bigger Than My Stomach
- 1 cup + 4 Tbs. butter, softened
- 6 Tbsp. sugar
- 1 large egg
- ½ tsp. vanilla
- 2 cups flour
- ¼ tsp. baking powder
- ½ tsp. ground ginger
- 1 cup dried cranberries
- 1 cup sliced almonds
- 3/4 cup brown sugar
- 2 Tbsp. Crosby’s Fancy Molasses
- 1/2 cup butter
To make the base:
- Beat together the butter and sugar.
- Mix in the egg and vanilla.
- Whisk together the flour, baking powder and ginger and stir into the creamed mixture. Stir just until combined.
- Press into a 9”x13” pan that has been lined with parchment paper. (Ensure that the parchment goes up the sides too). Bake at 350 F for 15 minutes. The base will be set, but this will bake again once the topping is added so don’t worry.
- Leave the oven on.
To make the topping:
- Combine the cranberries and almonds and spread over cooked base.
To make the Toffee Glaze:
- Melt brown sugar, molasses and butter over low heat. Bring to the boil and simmer for 3 minutes.
- Pour over the cranberries and almonds.
- Bake for 30 minutes at 350F Cool completely before cutting.
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.