White Chocolate Cranberry Blondie 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 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:

• 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:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Combine flour, baking powder and salt. Break 6 oz. chocolate into small pieces; place in large microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar; mix well. Blend in eggs. Add flour mixture; mix well.
• Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Melt remaining chocolate as directed on package. Beat cream cheese in small bowl with mixer until creamy. Blend in chocolate. Gradually add powdered sugar, mixing well after each addition.
• Use foil handles to remove dessert from pan; discard foil. Frost dessert with cream cheese mixture; top with cranberries.

Steps:

• FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
• Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
• Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
• Beat in eggs & vanilla.
• In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
• Stir in cranberries & chopped chocolate ~ Batter will be thick.
• Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
• Cool on wire rack.
• FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
• Gradually add half the melted chocolate, & beat until blended.
• Frost blondies, then sprinkle with chopped dried cranberries.
• Drizzle with remaining melted chocolate.
• Cut into bars & store in refrigerator.

Steps:

• In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick)., Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. , Bake at 350° until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack. Cut into bars.