A festive holiday dessert that truly makes spirits bright.
Jingle Bell Bars are a classic Christmas-time treat that brings together a buttery shortbread crust, tart cranberries, and a light, nutty meringue topping. Sweet, tangy, and perfectly balanced, these bars look just as beautiful on a holiday dessert table as they taste. They’re the kind of recipe that feels special without being complicated—ideal for Christmas gatherings, cookie swaps, or cozy winter baking days at home.
The contrast between the rich base, the bright cranberry layer, and the airy topping makes these bars unforgettable. Once sliced, they hold their shape beautifully and are easy to serve, making them perfect for entertaining.
Why You’ll Love This Recipe
These bars combine traditional holiday flavors in a simple but elegant way. The buttery crust melts in your mouth, the cranberries add a refreshing tartness, and the fluffy meringue with chopped nuts adds texture and sweetness. They’re festive without being overly sweet and have that nostalgic, homemade holiday feel everyone loves.
Ingredients
Crust
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 3 egg yolks (reserve whites for topping)
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
Topping
- 12 oz fresh cranberries
- 1/3 cup granulated sugar (for sprinkling)
- 3 egg whites
- 1/2 cup granulated sugar (for egg whites)
- 1 1/2 cups pecans or walnuts, finely chopped
How to Make Jingle Bell Bars
Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
In a large mixing bowl, beat the softened butter and 1/2 cup sugar until light and fluffy, about two minutes. Add the egg yolks one at a time, mixing well after each addition. Gradually add the flour and salt, mixing just until the dough comes together.
Transfer the dough to the baking dish and press it evenly into the bottom using your hands. Bake the crust for 13–15 minutes, or until lightly golden around the edges.
While the crust is baking, prepare the topping. Place the cranberries in a medium saucepan and cover with about 1 cup of water. Bring to a gentle simmer over medium heat and cook for about 5 minutes, just until softened. Drain well and set aside.
In a clean bowl, beat the egg whites until stiff peaks form. Slowly add the 1/2 cup sugar while continuing to beat, until the mixture is glossy and holds stiff peaks again. Gently fold in the chopped nuts.
Once the crust is ready, evenly spread the softened cranberries over it and sprinkle with the remaining 1/3 cup sugar. Spoon the egg white mixture over the cranberries and gently spread it to the edges.
Bake for 18–20 minutes, or until the topping is lightly golden.
Cooling and Serving
Allow the bars to cool in the pan for 10–15 minutes, then carefully slice into squares. Let them continue cooling to room temperature before removing from the pan. This helps the layers set properly and makes serving easier.
Storage Tips
Store Jingle Bell Bars in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best texture and flavor.
Final Thoughts
Jingle Bell Bars are a timeless holiday dessert that brings color, flavor, and tradition to your table. With their bright cranberry layer and soft, nutty topping, they’re a festive treat that feels both nostalgic and special—perfect for sharing during the most wonderful time of the year.
