White Chocolate Cranberry Popcorn Bars Recipes

WHITE CHOCOLATE CRANBERRY NUT POPCORN RECIPE - (4.3/5)

Steps:

• Line a jelly roll pan with waxed paper and set aside. take your popped popcorn and place on a cookie sheet and remove all unpopped kernels then put popped popcorn in a large mixing bowl. sprinkle with cinnamon to your liking. melt white chocolate chips in micro. drizzle it over the popcorn mixture and toss to coat. Add remain ingredients..nuts & cranberries. stir gently to mix together. Then spread the popcorn out on the prepared jelly roll pan. Cool completely until chocolate hardens. Break into pieces; serve immediately, or store in an airtight container up to 3 days.Enjoy

WHITE CHOCOLATE-CRANBERRY BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter, water and eggs with spoon until dough forms (some dry mix will remain). Stir in cranberries and baking chips. Spread evenly in pan.
• Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

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-ORANGE BARS

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.

CINNAMON-SUGAR MICROWAVE POPCORN

Steps:

• Add popcorn kernels to a brown paper bag and fold the top of the bag over three times.
• Microwave until the popping stops, 1 to 1 1/2 minutes.
• Add oil, sugar, cinnamon and salt to the bag over the popped popcorn. Fold the bag, hold closed and shake to coat.

CRANBERRY POPCORN BARS RECIPE - (4.6/5)

Steps:

• Line a 13"x9" baking pan with aluminum foil; spray with non-stick vegetable spray and set aside. In a large bowl, toss together popcorn, chocolate chips, cranberries, coconut and almonds; set aside. In a saucepan over medium heat, stir marshmallows and butter until melted and smooth. Pour over popcorn mixture and toss to coat completely; quickly transfer to prepared pan. Lay a sheet of wax paper over top; press down firmly. Chill for 30 minutes, or until firm. Lift bars from pan, using foil as handles; peel off foil and wax paper. Slice into bars; chill an additional 30 minutes. Makes 16.

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 POPCORN BARS

Steps:

• Spray 13x9-inch baking pan and large bowl with cooking spray.
• Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cranberries, morsels and almonds in bowl.
• Place marshmallows and butter in 8-cup glass measure. Microwave on HIGH 2 minutes or until smooth when stirred. Immediately pour over popcorn mixture; toss until coated evenly. Place in pan. Moisten hands with water; press mixture evenly into pan. Allow to cool. Cut into 24 bars.