WHITE CHOCOLATE CRANBERRY CRUMB BARS
These White Chocolate Cranberry Crumb Bars are made using fresh cranberries, white chocolate chips, with a sugar cookie crust and crumble!
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Dessert
Time 55m
Number Of Ingredients 7
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.
CHERRY ALMOND CHOCOLATE CLUSTERS
Steps:
- In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
- Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
- Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams
WHITE CHOCOLATE CRANBERRY COOKIE BARS
White Chocolate Cranberry Cookie Bars are great for a holiday treat, potluck or on your cookie tray! Keep this easy dessert recipe for those last minute parties and gatherings.
Provided by Nicole Harris
Categories desserts
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°
- In large bowl; mix sugar, butter, brown sugar, egg and vanilla until fully incorporated.
- Add flour, baking powder and salt. Mix.
- Stir in cranberries and white chocolate morsels.
- Transfer and spread batter into an 8x8 inch baking dish that has been sprayed with non-stick.
- Bake 25-30 minutes. Let cool.
- Melt white chocolate morsels and coconut oil in microwave. Microwave 15-30 seconds then stir vigorously until smooth. Drizzle glaze over bars. Allow glaze to cool. Cut bars and serve.
Nutrition Facts : Calories 288 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 162 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRANBERRY PECAN CLUSTERS
I have many candy recipes, and this is one of my favorites. The clusters are quick and easy to make.-Collette Tubman, St. Thomas, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 20 pieces.
Number Of Ingredients 3
Steps:
- Line a baking sheet with foil; set aside. In a microwave-safe bowl, heat the chocolate, uncovered, at 50% power for about 2 minutes or until melted, stirring once. Stir until smooth. Stir in cranberries and pecans. Drop by teaspoonfuls onto prepared pan. Freeze for 5 minutes, then refrigerate until firm.
Nutrition Facts :
CRANBERRY CLUSTERS
Steps:
- Combine the sugar and 1/2 cup of water in a saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the syrup is golden amber or until a candy thermometer reads between 250 to 265 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat.
- Working quickly, drop 3 cranberries into the caramel. Use 2 forks to coat the cranberries completely in the syrup and pull together into a cluster. Place the cranberry cluster on a waxed paper lined baking tray. Repeat with the remaining cranberries. Reheat the syrup briefly over low heat if it starts to thicken. Let the clusters cool to harden.
- Melt the white chocolate in a stainless-steel bowl over barely simmering water. Stir constantly with a rubber spatula until the white chocolate is almost completely melted. Be careful that no moisture gets into the chocolate, or it will harden. Remove the bowl from the heat and allow the white chocolate to cool slightly.
- Dip the bottom of the cranberry cluster into the white chocolate and place on a parchment paper lined baking sheet to set for approximately 20 minutes. Place clusters in paper candy cups and store in an airtight container.
CRANBERRY CLUSTERS
You just need three ingredients to stir up these chewy and crunchy treats that make a nice addition to a candy tray. I sometimes use white chocolate in place of semisweet and replace the cashews with macadamia nuts.-Kari Kelley, Plains, Montana
Provided by Taste of Home
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a heavy saucepan or microwave, melt the chocolate chips; stir until smooth. Stir in the cranberries and cashews. Drop by teaspoonfuls onto a waxed paper-lined baking sheet. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 336 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 4g fiber), Protein 4g protein.
CHOCOLATE ALMOND & CRANBERRY CLUSTERS
Delicious dark chocolate clusters with almonds, cranberries, and sea salt, make a delicious treat or snack. Gluten-Free, Dairy-Free and Vegan (depending on chocolate used).
Provided by Hope Pearce
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
- Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
- Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
- Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
- Place the chocolate clusters in the refrigerator for 30 minutes until set.
- Store the clusters in an airtight container in the fridge for up to 1 week.
Nutrition Facts : Calories 164 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 0.7 milligrams cholesterol, Fat 10 grams fat, Fiber 2.3 grams fiber, Protein 2.4 grams protein, SaturatedFat 4.2 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.2 grams unsaturated fat
WHITE CHOCOLATE CRANBERRY COOKIE BARS
Chunks of white chocolate and dried cranberries make these cranberry cookie bars a festive must-have. The perfect sweet treat for the holidays.
Provided by Alida Ryder
Categories Cookie bars Dessert
Time 40m
Number Of Ingredients 10
Steps:
- In the bowl of a mixer, cream together the butter and sugar until light and creamy.
- Beat in the vanilla and eggs, one at a time, scraping down the bowl after each addition.
- Slowly add the flour and baking powder, scraping down the bowl occasionally until all the flour has been incorporated.
- Add the chocolate chips and cranberries and mix well.
- Pre-heat the oven to 180ºc and line a brownie pan/casserole dish with baking paper.
- Press the cookie dough into the prepared pan and place in the oven. Allow to bake for 15-20 minutes until the dough is golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool before cutting into bars.
Nutrition Facts : Calories 291 kcal, Carbohydrate 38 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 262 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
BAKER'S ONE BOWL CRANBERRY BARK
Try BAKERS ONE BOWL Cranberry Bark. Peppermint bark is usually in the holiday spotlight, but this festive white-chocolatey cranberry bark will be certain to steal the dessert table show.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Stir cranberries and nuts into chocolate; spread onto waxed paper-covered baking sheet.
- Refrigerate 1 hour or until firm. Break into pieces.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 4.2524 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CRANBERRY & WHITE CHOCOLATE CLUSTER SQUARES
These are incredible! I found this recipe in a magazine at the doctors office. I sribbled it down in my notebook and forgot about it until last week. I made them up and they are divine. They are rather pricey to make, but well worth the investment. They look great too.
Provided by Just Call Me Martha
Categories Bar Cookie
Time 35m
Yield 40-50 small squares, 40 serving(s)
Number Of Ingredients 7
Steps:
- Mix butter and graham cracker crumbs.
- Pat into 9x13 pan.
- Mix remainder of ingredients together and spread over top.
- Bake at 350 for 25 minutes.
- Chill and cut into squares.
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
I've been making these cookies for a few years now and they have always been a hit! They have a very nice presentation and seem like they are much more difficult to make than they are, not to mention they are very tasty too. They are also very easy to make - I usually substitute a bag of white chocolate chips for the Baker's chocolate to make it even easier.
Provided by robin
Categories Drop Cookies
Time 29m
Yield 48 Cookies
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour; mix well. Stir in chocolate and cranberries.
- DROP rounded tablespoons of dough, 2 inches apart, onto baking sheets; flatten slightly.
- BAKE 10 to 14 minute or until lightly browned. Cool 5 minute on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 123.2, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 12.5, Fiber 0.4, Sugar 4.3, Protein 1.2
NO-BAKE CHOCOLATE CLUSTERS
These little cookies are a bunch of good things all at once: crunchy and chewy, sweet and salty, craggy and never neat, or ever the same, which is just as they should be. The must-have ingredients are melted chocolate, either dark or white (or both), and cornflakes. The coconut is optional, and the cranberries are up for grabs - you can swap them for raisins or small bits of other dried fruit. Since these require nothing but melting and stirring, and because the ingredients are so basic, these can be a spur-of-the-moment cookie, a boon when there's often not enough time.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 20m
Yield 40 cookies
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or a baking mat or with 40 mini-muffin liners.
- If you're using white chocolate, use 6 tablespoons/85 grams butter. For semisweet chocolate, use 8 tablespoons/113 grams butter. Put the butter in a small saucepan, top with the chocolate and cook over very low heat, stirring almost constantly, until smooth. (Alternatively, you can stir in a heatproof bowl set over simmering water or in a microwave-safe bowl in a microwave, stirring in 20-second increments.)
- Meanwhile, toss the cornflakes, cranberries and coconut, if using, in a large bowl. Pour over the melted chocolate and gently stir in with a flexible spatula. Some of the cereal will break - it's inevitable - but keep working until you've coated all of the flakes.
- Use a medium cookie scoop or two spoons to shape sweets either on the lined baking sheet or in the paper liners. Gently press the mixture into the scoop or a spoon, binding the elements, before releasing the scoop or scraping the mixture off the spoon with another spoon onto the sheet or into the liners. Finish with salt and sprinkles, if using.
- Refrigerate or freeze (my preference) for about 30 minutes, or until set, before serving. To keep, cover and refrigerate for up to a week or freeze for up to a month. These are good straight from the fridge or just a few minutes out of the freezer.
CRANBERRY CHOCOLATE CLUSTERS
These delicious cranberry chocolate clusters only use 3 ingredients and are packed with flavor!
Provided by Andrea Updyke
Categories Desserts
Time 2h20m
Number Of Ingredients 3
Steps:
- Melt chocolate using the microwave or double boiler (detailed in post)
- Stir in cranberries and nuts until coated with chocolate
- Using a spoon fill molds or spreat on a parchment paper lined baking sheet.
- Let set in the fridge for 2 hours.
- Enjoy right away and store leftovers in an airtight container.
Nutrition Facts : ServingSize 1 g, Calories 302 kcal, Carbohydrate 42 g, Protein 2 g, Fat 17 g, SaturatedFat 7 g, Sodium 5 mg, Fiber 4 g, Sugar 36 g, UnsaturatedFat 10 g
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