White Chocolate Cranberry bars
Calories: 13
Adjust Servings Here: 16 bars
Description
These white chocolate cranberry bars are soft and chewy with tart dried cranberries and creamy white chocolate in every bite. An easy one-pan cookie bar that's perfect for holiday baking, cookie trays, and gifting.
Ingredients
- 280 g (2¼ cups) All purpose flour
- 2 tbsp Cornstarch or all-purpose flour
- 1 tsp Baking soda
- ¼ tsp Salt
- 170 g (¾ cup) Unsalted Butter room temperature
- 2 large Eggs
- 100 g (½ cup) White sugar
- 110 g (½ cup) Light Brown sugar
- ½ tsp Ground cinnamon or pumpkin spice optional
- 125 g (¾ cup) White chocolate chips or sweet white chocolate
- 100 g (¾ cup) Dried cranberry
- 2 tsp Vanilla extract
Instructions
- Oven and Pan - Preheat the oven to 350°F / 177°C / Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper, leaving an overhang to help pick it out of the pan later.
- Dry ingredients - Combine flour, cornstarch, baking soda, salt, and spices. Set aside.280 g All purpose flour, 2 tbsp Cornstarch, 1 tsp Baking soda, ¼ tsp Salt, ½ tsp Ground cinnamon or pumpkin spice
- Wet ingredients - 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 to the creamed sugar mixture, then add the vanilla extract. Next, add the flour mixture to the wet ingredients, but do not overmix.170 g Unsalted Butter, 2 large Eggs, 100 g White sugar, 110 g Light Brown sugar, 2 tsp Vanilla extract
- Additions - Next, add the flour mixture to the wet ingredients, but do not overmix. Finally, add the white chocolate chips and dried cranberries.125 g White chocolate chips, 100 g Dried cranberry
- Pan - 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 22–28 minutes, or until the edges are lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool completely in the pan for at least 20 minutes before lifting out and slicing. Use a sharp bread knife cut into 16 squares (as shown in the video).
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
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