Holiday Shortbread Cookie Bars

 Posted by on November 23, 2014  Add comments
Nov 232014
 

I have enjoyed I Can’t Believe It’s Not Butter® for a long time.  I used to spend a lot of time at my grandmother’s house when I was a kid, and she always had I Can’t Believe It’s Not Butter in her fridge.  It had a rich, buttery flavor that I loved.  My favorite of their products was the spray bottle, which was really easy for me to spray on bread, muffins, corn on the cob, or anything else really.  When you’re a kid, using a knife can be a bit of a challenge, so I thought the spray bottle was extra cool.

Now, I Can’t Believe It’s Not Butter® is even better, because it’s made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt, and no artificial preservatives.  I really love it when a company listens to what their customers want, don’t you?

NEW I Can't Believe It's Not Butter

How Is It Different?

The NEW I Can’t Believe It’s Not Butter® is is offered in Original, Light, and Olive Oil varieties, and is still incredibly delicious!  It is also the first spread from Unilever in the U.S. to be made from non-GMO sourced ingredients.  Unilever spreads can be part of an overall healthy, balanced diet and provide a source of good fats, similar to the good fats found in avocados, walnuts and almonds.  The NEW I Can’t Believe It’s Not Butter!® spread has 40% fewer calories and 70% less saturated fat than butter.

The NEW I Can’t Believe It’s Not Butter!® offers a fresh butter taste to add flavor to any meal, and is so versatile that it can be used for spreading, topping, sautéing, cooking or baking.  My favorite thing about the NEW I Can’t Believe It’s Not Butter!®, is that it’s spreadable right out of the fridge!  There’s no need to wait for it to soften, which is a blessing for a busy Mom like me.

I recently did some holiday baking, and put the NEW I Can’t Believe It’s Not Butter® to the test.  I made two different varieties of shortbread bars – Cherry Almond Shortbread Bars with a White Chocolate Drizzle, and Cranberry Vanilla Walnut Shortbread Bars with a Milk Chocolate Drizzle, and they came out great.  They had a very nice buttery flavor to them, and John couldn’t stop eating them!

I Can't Believe It's Not Butter

Holiday Shortbread Cookie Bars

Cranberry Vanilla Walnut Shortbread Bars with a Milk Chocolate Drizzle

Cranberry Walnut Shortbread Cookie Bar

Ingredients:

2 Cups I Can’t Believe It’s Not Butter Spread
3/4 Cup Sugar
2 Tbsp. Almond Extract
4.5 Cups Flour
1 5 oz. Package of Dried Cranberries
1 Cup Chopped Walnuts
3/4 Cup Milk Chocolate Chips

Directions:

1. Cream the I Can’t Believe It’s Not Butter and sugar for about 3 minutes until light and fluffy.
2. Beat in the vanilla extract.
3. Fold in the flour 1 cup at a time.
4. Fold in the cranberries and walnuts.
5. Press mixture evenly into a 9×13 baking pan.
6. Bake at 350 degrees for 30-35 minutes, or until edges are golden brown.
7. Allow to cool in pan for a few minutes, and cut into bars while still a bit warm.
8. Leave in pan until completely cooled, then transfer bars to a wire rack, with sheet of wax paper underneath.
9. Melt chocolate chips and drizzle over the top of the shortbread cookie bars.
10. Allow chocolate to harden, then serve!

Cherry Almond Shortcake Cookie Bars with a White Chocolate Drizzle

Cherry Almond Shortbread Cookie Bars

Ingredients:

2 Cups I Can’t Believe It’s Not Butter Spread
3/4 Cup Sugar
3 Tbsp. Almond Extract
5 Cups Flour
1 5 oz. Package of Dried Cherries
1 2 oz. Package of Sliced Almonds
3/4 Cup White Chocolate Chips

Directions:

1. Cream the I Can’t Believe It’s Not Butter and sugar for about 3 minutes until light and fluffy.
2. Beat in the almond extract.
3. Fold in the flour 1 cup at a time.
4. Fold in the cranberries and walnuts.
5. Press mixture evenly into a 9×13 baking pan.
6. Bake at 350 degrees for 30-35 minutes, or until edges are golden brown.
7. Allow to cool in pan for a few minutes, and cut into bars while still a bit warm.
8. Leave in pan until completely cooled, then transfer bars to a wire rack, with sheet of wax paper underneath.
9. Melt chocolate chips and drizzle over the top of the shortbread cookie bars.
10. Allow chocolate to harden, then serve!

For more great-tasting recipes, visit www.icantbelieveitsnotbutter.com/recipes.

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