This post contains affiliate links.
They say that breakfast is the most important meal of the day, but I find it’s the one I skip the most often. I’m a morning person, so it’s not that I sleep past breakfast – I just never think to eat that early in the morning! I’m usually up at 6:30 AM, making coffee and sitting down to work by 7 AM…the next thing I know, it’s noon and my stomach is growling! Maybe this White Chocolate Cranberry Shortbread Recipe will help me avoid skipping breakfast in the future, what do you think?
I can just make a batch on the weekend and stick them in an airtight container and WHAM! Ready-made breakfast treats for the entire week!
This White Chocolate Cranberry Shortbread Recipe is perfect for year round breakfast (or snacks…desserts, you know, whatever!), but it’s perfect for an extra special Valentine’s Day breakfast indulgence!
White Chocolate Cranberry Shortbread Recipe
White Chocolate Cranberry Shortbread Recipe
Ingredients
- 1 cup butter softened
- 1 box 3.4 ounce white chocolate instant pudding mix
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 2 cups flour
- 1/2 cup dried cranberries chopped
- 1.5 ounces White Chocolate Baker's Secret Chocolate Bars
- about 1/4 cup white chocolate chips
Instructions
-
Preheat oven to 300. Lightly grease a tart pan or round pie plate. (Or use a square baking pan)
-
In a mixing bowl, beat together butter, pudding, sugar and salt until mixed well. Add flour. Be patient, this mixture will seem like it's doomed! Continue to mix and it will eventually go from small crumbles to a dough. As soon as that happens, stop beating.
-
Press dough into your prepared pan and use your fingers or the back of a spoon to even it out.
-
Prick dough with a fork. Sprinkle cranberries on top and press into the dough.
-
Score the shortbread before baking. Gently press a knife about halfway into the dough in the pan with a knife or pizza cutter.
-
Bake for 35-40 minutes or until golden brown.
-
Remove from oven and cut shortbread on the score lines. Do this while warm before cooling completely.
-
When cool, melt white chocolate in a microwave safe dish in 20 second increments until melted. Drizzle with a spoon over shortbread. Let set and serve.
This White Chocolate Cranberry Shortbread recipe makes 8 wedges, but you can easily cut them into 12. That means more happy mouths, or just more servings without the guilt!
Kathryn @ Family Food on the Table says
January 21, 2016 at 9:27 pmI’m pretty sure this is reason enough to wake up and CRAVE breakfast, hungry or not! These look delicious! I’m pretty sure I would snack on them ALL day long, but yes, yes, breakfast first. 😉
Michelle says
January 25, 2016 at 7:43 pmThese are my two favorite things, chocolate and cranberries together. Yum. Have to make these this weekend. I would love for you to link this recipe to our Tuesday Talk link up party tomorrow beginning at 8:00 a.m. Goes on all week if you don’t see this message until later.
Celeste @The Whole Serving says
January 25, 2016 at 11:31 pmSo delicious, one or two of these would be really nice right now.
Leigh says
January 26, 2016 at 11:39 amI’m intrigued! I’ve made shortbread before but never with pudding mix. Thanks for the idea! Pinned.
Chellie says
January 28, 2016 at 1:18 pmThese look so yummy! I never eat breakfast either–no time! I’m defiantly going to have to try these though. Thanks for sharing 🙂
Carla says
February 13, 2016 at 10:18 amIs it either the white chocolate bar or the chips?