Cranberry White Chocolate Bars

A close-up of a cranberry blondie bar with white chocolate chips and red fruit pieces, drizzled with white icing, on a wooden board. White chocolate chips are scattered in the background.

These cranberry white chocolate bars have a cookie base that's soft and filled with dried cranberries and white chocolate chips. It's topped with a white chocolate drizzle andis perfect for Christmas or just a winter dessert.

Prep Time10

Cook Time22

Servings: bars

Author: Miranda Couse

Ingredients

½ cup butter room temperature
½ cup light brown sugar packed
⅓ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup dried cranberries craisins
¾ cup white chocolate chips divided

Instructions

Preheat the oven to 350 degrees F. Line an 8x8 square baking pan with parchment paper. Use large binder clips to keep the parchment overhang on the sides from falling into the cookie dough. Lightly grease the parchment paper with nonstick cooking spray.
In a large bowl, add the ½ cup butter, ½ cup light brown sugar, and ⅓ cup granulated sugar. Using a hand mixer on medium speed, beat until light and fluffy, about 1 to 2 minutes.
Add the 2 large eggs and 1 teaspoon vanilla extract. Continue to beat for an additional minute. Scrape down the sides of the bowl.
Add in the 2 cups plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Beat until just combined.
Fold in the ½ cup dried cranberries and 1/2 cup of the white chocolate chips until evenly distributed in the cookie dough.
Press the cookie dough into the prepared baking pan evenly to the edges of the pan. Place the pan in the preheated oven and bake for 20-22 minutes until the top is golden brown. You can bake them for less time to get a more gooey bar, just make sure the bars reach a 160 degrees F.
Remove from the oven and allow to cool to room temperature.
In a small microwave-safe bowl, add the remaining 1/4 cup white chocolate chips. Microwave in 30 second intervals stirring after each interval until the chips are completely melted and smooth. You can add 1 teaspoon of vegetable oil if they seem to be really thick and unmanageable.
Place the melted chocolate in a sandwich bag and cut a small hole in the corner of the bag.
Drizzle over top of the cooled cookie bars and let the chocolate set up.
You can slice the cookie bars before the chocolate fully sets up to prevent the drizzle from breaking and falling off.
Store any leftovers in an airtight container for up to 4 days.

Notes

Storage: Store in an airtight container at room temperature for up to 4-5 days.

Freezing: Place the bars in a freezer bag or freezer-safe container and freeze for 3 months. Then eat straight from the freezer or thaw on the counter for an hour or so.

Nutrition