White Chocolate Cranberry Seven Layer Bars Food

WHITE CHOCOLATE CRANBERRY SEVEN LAYER BARS

Steps:

• Preheat oven to 350. Mix together the crust ingredients and press into the bottom of an 8x8 baking dish.
• Sprinkle on the white chocolate chips, butterscotch chips, walnuts, cranberries, and coconut.
• Mix together the heavy cream, sweetener, and egg very well. It is easiest to just do this in a blender. Drizzle over the toppings.
• Bake for 25-30 minutes until golden brown and only slightly jiggly.
• Chill for at least 2-3 hours before cutting. This really needs to be chilled to firm up before cutting.

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.

WHITE CHOCOLATE CRANBERRY LAYER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with heavy-duty foil. Spray foil with cooking spray.
• In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal with melted butter. Press in bottom of pan.
• Pour condensed milk over crumb mixture. Top evenly with white vanilla baking chips, dried cranberries and pecans.
• Bake 28 to 33 minutes or until top is golden brown. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

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.