White Chocolate Cranberry Bars Recipes

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.

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.

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.

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, beat butter and brown sugar until fluffy. Add vanilla, and eggs. Gradually add flour, baking powder, and salt to the mixture. Fold in the remaining chips into the batter (reserve 1/3 cup white chips for topping). Fold in 1 cup cranberries (reserve 1/2 cup for topping). Spread the batter evenly into a 9x13 inch pan.
• Bake for 20 to 25 minutes. Let cool.
• Prepare the frosting. In a medium bowl, mix together the butter, cream cheese and Grand Marnier or vanilla. With the mixer on low speed, add half the powdered sugar, mix well and then add the rest and mix until smooth and creamy.
• Frost the bars. Then sprinkle with the remaining 1/2 cup cranberries.
• Melt the remaining chips and pipe in a small stream over the top.

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.

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.