Chocolate Chip Cranberry Cheese Bars Food

CRANBERRY BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.

WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Steps:

• Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
• Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
• Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
• Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
• Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

CRANBERRY CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the flour, oats and 3/4 cup of brown sugar. Cut in the butter until the mixture is crumbly. Reserve 1 1/2 cups of this mixture and press the remaining mixture into the bottom of a 9x13 inch pan.
• Bake for 15 minutes in the preheated oven. Meanwhile, in a small bowl, beat cream cheese with sweetened condensed milk until light and fluffy. Stir in the lemon juice and spread the mixture evenly over the prepared crust. Empty the can of cranberry sauce into a small bowl and stir in the cornstarch and brown sugar. Spoon over the cream cheese layer. Sprinkle the top with the reserved crust mixture.
• Bake for 35 to 40 minutes in the preheated oven, until top is golden. Let cool completely before cutting into bars. Store covered in the refrigerator.

CHOCOLATE CHIP CHEESE BARS

Steps:

• Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

CHOCOLATE CHIP COOKIE CREAM CHEESE BARS

Steps:

• Preheat oven to 325*F.
• Lightly grease a 9x13 pan.
• With one package of cookie dough tear apart and sprinkle over the entire bottom of the pan. Spaces between cookie dough is ok and preferred. Lightly pat down. **To help from cookie dough sticking to fingers wet hands before handling.
• With Cream Cheese, Sugar, Vanilla and Eggs, lightly mix in mixer until creamy. Little chunks of cream cheese is ok. Pour mixture over cookie dough in pan. Spread out to fill all nooks and crankies with spatula.
• With remaining cookie dough tear apart and sprinkle over cream cheese mixture. As before spaces between cookie dough ok. Lightly pat down.
• Place in oven for 30-35 minutes until even light browning on top or tooth pick comes out clean in middle.
• Cut up into 15 large bars or 24 smaller ones. Eat and enjoy!

WHITE CHOCOLATE CRANBERRY CHEESECAKE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
• Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
• Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
• Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

WINNING CRANBERRY CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips, cranberries, pecans and toffee bits if desired (dough will be stiff)., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 350° for 11-14 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks.