Cranberry White Chocolate Chip Crumble Bars Food

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.

WHITE CHOCOLATE CRANBERRY CRUMB BARS

Steps:

• Preheat oven to 350 Degree. Line an 8X8 square baking pan with aluminum foil and press along the sides. Spray with baking spray.
• In a medium saucepan on medium heat, add the cranberries, sugar, and squeeze the juice from a mid-sized orange into the pan. Peel two large orange peels from the orange and add them to the pot as well. Allow the cranberries to simmer and they will begin to burst open. Stir periodically for 15 minutes the cranberries will become mushy. As you stir, press the cranberries so they aren't whole. Remove from heat and allow to cool. Remove the orange peels.
• In a large mixing bowl, add the sugar cookie mix, the egg, and a stick of butter. Start off by using a spoon to mix the egg and break up the butter into the mixture. Use your fingers to break the butter into the mixture without turning the mixture into a ball of dough. As you are breaking the butter into the mixture crumble the mixture with your finger to ensure the mixture is crumbly.
• Take half of the sugar cookie mixture and press into the bottom of the baking dish. Use your fingers or the bottom of a measuring cup. Place in the oven and bake for 10 minutes on the medium shelf. The crust should look lightly golden around the edges. Allow cooling, about 15 minutes.
• Pour the cranberry mixture on top of the sugar cookie crust and spread using a rubber spatula. Sprinkle the white chocolate chips on top and finally sprinkle the rest of the crumbs from the sugar cookie mix on top of the cranberry mixture and white chocolate chips. Place in the oven and bake for 20-25 minutes. Allow to cool completely and cut into squares.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

CRANBERRY WHITE CHOCOLATE CHIP CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 glass baking dish with cooking spray. In the bowl of a stand mixer with a paddle attachment, mix together 1 cup sugar, flour, almond meal, salt and baking powder. With the mixer on low, add in the butter cubes and egg, then increase speed until dough is crumbly. Press half of the dough in the prepared pan. In a separate bowl, stir together sugar, cornstarch, vanilla and orange juice. Stir in the cranberries and white chocolate chips. Pour the mixture over the prepared dough and spread out evenly. Add 1/4 teaspoon cinnamon to the remaining dough and crumble over the berries. Bake for 55 minutes at the most, or until the top is finished and turning slightly golden. Cool completely, then chill for an hour before cutting into squares and serving. We loved it topped with whipped cream!

WHITE CHOCOLATE-CRANBERRY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

WHITE CHIP CRANBERRY GRANOLA BARS

Steps:

• In a large bowl, combine the maple syrup, honey, brown sugar, peanut butter, egg white, evaporated milk and vanilla; beat until smooth. Combine the flour, baking soda and cinnamon; stir into maple syrup mixture. Fold in the oats, cereal, vanilla chips, cranberries and walnuts., Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.