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
WHITE CHOCOLATE CRANBERRY BARS
This is pretty close to the Cranberry Bliss Bars they sell at Starbucks®, but I think these are way better!
Provided by fastuart
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
- Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
- Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
- Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 35.9 g, Cholesterol 50.2 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 55.7 mg, Sugar 28.6 g
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 CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
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.
WHITE CHOCOLATE CRANBERRY-ORANGE BARS
This is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. -Erin Powell, Amarillo, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a bowl, mix flour and brown sugar; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until light golden brown, 10-12 minutes. Cool on a wire rack., For filling, whisk together egg, milk, orange zest and extract until blended; stir in baking chips and cranberries. Spread evenly over crust. Bake until top is golden brown, 20-25 minutes longer. Cool 15 minutes in pan on a wire rack. Lifting with foil, remove bars from pan. Cut into bars. Refrigerate leftovers. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 66mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY WHITE CHOCOLATE OATMEAL BARS
Yes, the title is a mouth full, but these are delicious!! Can also be made into cookies - drop by tablespoonful's and bake 10-12 minutes!
Provided by Jollymae
Categories Bar Cookie
Time 40m
Yield 1 pan of bars, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together butter and sungars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats, crasins and white chips; mix well.
- Put into ungreased 9x13 metal pan.
- bake 30-35 minutes.
WHITE CHOCOLATE CRANBERRY BARS
White chocolate, walnuts and cranberries team up in these bars - a lip smacking Christmas dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg
WHITE CHOCOLATE CRANBERRY BLONDIES
Experience blondie bars like never before with these White Chocolate Cranberry Blondies. A coat of white chocolate cream cheese frosting and a sprinkle of cranberries equals a lot of flavor. Take these White Chocolate Cranberry Blondies to your next get-together or, keep them all to yourself!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Combine flour, baking powder and salt. Break 6 oz. chocolate into small pieces; place in large microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar; mix well. Blend in eggs. Add flour mixture; mix well.
- Pour into prepared pan.
- Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Melt remaining chocolate as directed on package. Beat cream cheese in small bowl with mixer until creamy. Blend in chocolate. Gradually add powdered sugar, mixing well after each addition.
- Use foil handles to remove dessert from pan; discard foil. Frost dessert with cream cheese mixture; top with cranberries.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
WHITE CHOCOLATE CRANBERRY BLONDIE BARS
I created this recipe from scratch and was inspired by a bar I had a Starbucks. The one at Starbucks is lighter, similar to cake or a light brownie, this one has a cookie base. I chop the cranberries roughly if they are the larger dried ones. Posting here so my sisters can access it. Enjoy! **When melting the chips, I put them in a plastic bag and microwave for 30 seconds, squish them a bit, and then microwave again for 10 or so more seconds until fully melted (but be very careful not to overcook). Then snip a tiny piece of the corner to pipe in a small stream.
Provided by Fancy Nance
Categories Bar Cookie
Time 55m
Yield 1 pan, 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a large bowl, beat butter and brown sugar until fluffy. Add vanilla, and eggs. Gradually add flour, baking powder, and salt to the mixture. Fold in the remaining chips into the batter (reserve 1/3 cup white chips for topping). Fold in 1 cup cranberries (reserve 1/2 cup for topping). Spread the batter evenly into a 9x13 inch pan.
- Bake for 20 to 25 minutes. Let cool.
- Prepare the frosting. In a medium bowl, mix together the butter, cream cheese and Grand Marnier or vanilla. With the mixer on low speed, add half the powdered sugar, mix well and then add the rest and mix until smooth and creamy.
- Frost the bars. Then sprinkle with the remaining 1/2 cup cranberries.
- Melt the remaining chips and pipe in a small stream over the top.
Nutrition Facts : Calories 663.5, Fat 35.6, SaturatedFat 21.8, Cholesterol 107.9, Sodium 449.8, Carbohydrate 82.4, Fiber 1.3, Sugar 62.6, Protein 5.9
WHITE CHOCOLATE CRANBERRY BLONDIES
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. -Erika Busz, Kent, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 198 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY-WHITE CHOCOLATE SHORTBREAD
Shortbread, so tasty on its own, is even more delicious with add-ins like chopped white chocolate and chewy dried cranberries.
Provided by My Food and Family
Categories Chocolate Recipes
Time 29m
Yield 4 doz. or 48 servings, 1 cookie each
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 min. or until lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 9 g, Protein 1 g
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