White Chocolate Cranberry Granola Bars Food

EASY NO BAKE WHITE CHOCOLATE CRANBERRY GRANOLA BARS

Steps:

• Line a 9×13" pan (or a 9×9" pan if you want them thicker than what is shown) with tin foil and give a light coat of non-stick spray. Set aside.
• In a large bowl, combine peanut butter, honey and ¼ cup white chocolate. Heat in the microwave at 20-30 seconds increments, stirring each time, until white chocolate is melted. Stir until completely combined.
• Add oats and ¾ cup dried cranberries and stir until combined. Spread into your prepared pans using wet hands (wetting your hands will make this so much easier! If the granola bars start to stick, just run your hands under the tap again). Press down firmly (this will keep them from falling apart!).
• Melt ½ cup white chocolate with 1 tbsp butter and 1 tbsp milk in the microwave in 15-20 second increments, stirring each time, until melted. Pour into a plastic sandwich bag, snip the end and drizzle over granola bars. Sprinkle with remaining cranberries.
• Chill for 1-2 hours or until cooled and set (you just need to make sure that the chocolate has set and the peanut butter and honey mixture has cooled so that they hold together). Cut into bars.

WHITE CHOCOLATE CRANBERRY GRANOLA BARS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture. Stir in the oats, cereal, chips, cranberries and walnuts., Press into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

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.

CRANBERRY NUT GRANOLA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
• Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
• Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
• Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

WHITE CHOCOLATE CRANBERRY GRANOLA BARS

Steps:

• In a large bowl, combine the first seven ingredients.
• Combine the flour, baking soda, cinnamon and allspice; stir into sugar mixture.
• Stir in the oats, cereal, chips, cranberries and walnuts.
• Press into a 13-in. x 9-in. baking pan coated with cooking spray.
• Bake at 350° for 18-20 minutes or until golden brown.
• Cool on a wire rack.
• Cut into bars.
• Store in an airtight container.

WHITE CHOCOLATE CRANBERRY BARS

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.