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.
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 LAYER BARS
What a great variation to the traditional magic cookie bars!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 24 g, TransFat 0 g
WHITE CHOCOLATE CRANBERRY SEVEN LAYER BARS
These are pure food heaven. White Chocolate Cranberry Seven Layer Bars have a crispy crust that is topped with sugar-free white chocolate chips, butterscotch chips, walnuts, dried cranberries, and coconut flakes. It has everything you could want in a dessert, plus its low carb, keto, gluten-free, and grain free too.
Provided by Taryn
Categories Dessert
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193 kcal, Carbohydrate 8 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 36 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
SEVEN LAYER CRANBERRY BARS
A fall twist to the original 7-Layer Magic Bars with the addition of bright red autumn cranberries and other fall harvest goodies. These bar cookies are so good with an ooey, gooey texture and sweet, tangy, coconut goodness in every bite.
Provided by Vickie Parks
Categories Cookies
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper that extends 2 inches on both ends. Lightly spray parchment with no-stick cooking spray; set pan aside.
- 2. Toss the graham crackers crumbs and butter together with a fork until crumbs are evenly coated.
- 3. Place crumb mixture in prepared baking pan, and use your fingertips to pat crumbs into a single layer that covers the bottom of the baking pan. Run the back of a large spoon over the surface to form a smooth, flat layer.
- 4. Evenly sprinkle the white chocolate chips on top. Then add a layer of chocolate chips, nuts, cranberries, and coconut (in that order). Evenly drizzle the condensed milk over the top.
- 5. Place baking dish in oven and bake for about 22 to 28 minutes, or until lightly golden brown around edges and the center is mostly set. Watch closely in the final few minutes of baking time, because the coconut can burn quite quickly.
- 6. Place pan on a wire rack to cool in pan for at least 2 hours (or longer) before slicing and serving. Bars will firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or for up to 6 months in the freezer if wrapped well and kept in airtight container.
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
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