Christmas Mincemeat Bars with Almond Streusel

When I think of traditional Christmas flavors, mincemeat, shortbread, gingerbread, and fruitcake always come to mind first. These mincemeat bars bring together two of those old-fashioned favorites in one easy Christmas recipe.

As a child, I was more interested in candy and sweet fudges, but as I grew older, I learned to appreciate the warm spices and rich fruit flavors that make old-fashioned Christmas baking so special.

Christmas Mincemeat Bars with Almond Streusel Recipe

Ingredients

For the Shortbread Base

For the Mincemeat Filling

• 2 to 2 1/2 cups of your favorite mincemeat

For the Almond Streusel

Topping

• 1/4 cup icing sugar, for dusting

Mincemeat can get a bit of a bad reputation simply because of the word “meat” in the name. Traditional versions did contain minced meat, but the modern mincemeat most of us know is much more like a thick, richly spiced fruit preserve. It is packed with dried fruit and warm flavors like cinnamon, cloves, nutmeg, and allspice, so think of it almost like a very festive Christmas jam. For this recipe, use your favorite mincemeat. Mine contains no meat at all, and it is amazing in these Christmas bars.

Step 1: Preparation

Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving a little extra paper over the sides to make the bars easier to lift out later.

Step 2: Make the Shortbread Base

Beat the softened butter and granulated sugar together until smooth and creamy. Mix in the vanilla.

Add the flour and gently work it into the butter mixture with a wooden spoon or spatula until a soft dough forms.

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

Step 3: Bake the Shortbread Base

Bake for 12 to 15 minutes, until the surface looks set and the edges are just beginning to turn lightly golden.

You can skip pricking the shortbread with a fork before baking. Any slight puffing will be covered with the mincemeat.

Once baked, remove the pan from the oven and place it on a towel or cooling rack.

Step 4: Add the Mincemeat

Add the mincemeat in small dollops all over the warm shortbread base. Once all the mincemeat has been added, gently spread it into an even layer with a spatula or the back of a spoon.

Step 5: Make the Almond Streusel

Whisk the flour and brown sugar together until well combined, breaking up any brown sugar lumps as you go.

Add the softened butter and work it into the dry ingredients with your fingers or a pastry cutter until a crumbly streusel forms.

Stir in the sliced almonds, then crumble the almond streusel evenly over the mincemeat layer.

Stir in the sliced almonds, then crumble the almond streusel evenly over the mincemeat layer.

Step 6: Bake the Mincemeat Bars

Return the pan to the 350°F oven and bake for 25 to 30 minutes, until the almond streusel is lightly golden and the mincemeat is bubbling a little around the edges.

Remove from the oven and place the pan on a towel or cooling rack.

Step 7: Cool and Serve

These mincemeat bars can be served warm as a dessert with a spoonful of whipped cream and a light dusting of icing sugar.

For smaller Christmas squares, let the bars cool completely. Use the parchment paper to lift them out of the pan and place them on a cutting board.

Dust the top with icing sugar, then cut into 2-inch squares.

Storing and Freezing Mincemeat Bars

Once completely cooled, store the mincemeat bars in an airtight container. They will keep well at room temperature for about 2 days, or in the refrigerator for up to 5 days. If stacking the bars, place a piece of parchment paper between the layers.

These bars also freeze very well. Wrap them tightly or place them in a freezer-safe container with parchment between the layers and freeze for up to 3 months. Let them thaw at room temperature before serving.

If freezing the bars, wait to add the icing sugar until after they have thawed so the tops stay pretty.

These mincemeat bars have more of an adult Christmas flavor than a super sweet candy or frosted cookie. The warm spices, rich fruit, tender shortbread, and almond streusel are especially good with a hot cup of coffee.

I love how they bring together the traditional Christmas flavors of both mincemeat and shortbread. Serve them with coffee, add them to a Christmas baking tray, or enjoy them warm with whipped cream for dessert.

Christmas Mincemeat Bars with Almond Streusel

Tender Christmas mincemeat bars with a buttery shortbread base, rich spiced mincemeat filling, and thick almond streusel topping. Serve warm with whipped cream or cool completely, dust with icing sugar, and cut into squares.

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

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Shortbread Base

• 1 cup butter softened
• ½ cup granulated sugar
• 1 ½ cups all purpose flour
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Mincemeat Filling

• 2 to 2 ½ cups your favorite mincemeat

Almond Streusel

• 2 cups all-purpose flour
• 1 cup brown sugar packed
• 1 cup butter softened
• 1 cup sliced almonds

Topping

• ¼ cup icing sugar

Instructions

 

• Preheat the oven to 350°F. Line a 9 by 13 inch baking pan with parchment paper, leaving a little extra paper over the sides to make the bars easier to lift out later.
• Beat the softened butter and granulated sugar together until smooth and creamy. Mix in the vanilla.
• Add the flour and gently work it into the butter mixture with a wooden spoon or spatula until a soft dough forms. Press the dough evenly into the bottom of the prepared pan.
• Bake for 12 to 15 minutes, until the surface looks set and the edges are just beginning to turn lightly golden. There is no need to prick the shortbread with a fork; any slight puffing will be covered with the mincemeat. Once baked, remove the pan from the oven and place it on a towel or cooling rack.
• Add the mincemeat in small dollops all over the warm shortbread base. Once all the mincemeat has been added, gently spread it into an even layer with a spatula or the back of a spoon.
• Whisk the flour and brown sugar together until well combined, breaking up any brown sugar lumps as you go. Add the softened butter and work it into the flour mixture with clean hands until the streusel is crumbly. Stir in the sliced almonds.
• Crumble the almond streusel evenly over the mincemeat layer. Return the pan to the 350°F oven and bake for 25 to 30 minutes, until the almond streusel is lightly golden and the mincemeat is bubbling a little around the edges.
• Remove from the oven and place the pan on a towel or cooling rack.
• Serve warm as a dessert with a spoonful of whipped cream and a light dusting of icing sugar.
• For smaller Christmas squares, let the bars cool completely. Use the parchment paper to lift them from the pan and place them on a cutting board. Dust with icing sugar, then cut into approximately 2 inch squares.

Notes

• Store completely cooled bars in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Place parchment paper between layers if stacking.
• Freeze for up to 3 months in a freezer-safe container with parchment between the layers. Let thaw at room temperature and add the icing sugar after thawing for the prettiest finish.

More Traditional Flavors to Try

Apple Shortbread Squares

These apple shortbread squares have a traditional buttery shortbread crust, sweet apple filling, and crumbly topping.

Traditional Gingerbread Cake

This gingerbread cake is filled with warm spices and rich molasses flavor for a simple, traditional Christmas dessert.