A combination of dried cranberry and white chocolate makes a perfect treat for the holidays. These white chocolate cranberry bars are a unique twist on the classic white chocolate cranberry cookie recipe that is tangy and delicious.
Preheat the oven at 350°F / 177°C / Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper. Pro tip - Line the pan with parchment paper and leave an overhang so you can pick the bars out. That way, you can cut squares with neat edges.
Dry ingredients - Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
Then, add the eggs one at a time into the creamed sugar mixture, and then the vanilla extract. Next, add flour mixture into the wet ingredients, but, do not over mix. Pro tip - We do not want to activate the gluten in our dough so do not overmix.
Finally, add the white chocolate chips and dried cranberries. Pro tip - This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
Bake for 18 to 20 mins or until the edges are lightly golden brown. Pro tip - The top should feel set but not dry. Also, it will continue to cook with the residue heat once out of the oven.
Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool for another 10 minutes. Use a sharp bread knife cut into 16 squares (as shown in the video).
Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will melt and make very flat bars.
When baked leave the bars in the baking pan for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
Dough - You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
Baked bars - Alternatively, freeze the baked bars between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you