Cranberry white chocolate blondies

This cookie bar earns an A+!  Most importantly, it is delicious: a white chocolate and brown sugar shortbread with tart little bites of cranberry through out, a creamy frosting and topped with more white chocolate and cranberries.  It is also a simple and forgiving recipe, and– bonus!– it is a colorful addition to any cookie tray.


 

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Cranberry white chocolate blondies
A brown sugar shortbread cookie bar with cranberries and white chocolate, topped with a cream cheese frosting and white chocolate drizzle-- a festive addition to your holiday cookie tray!
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350. Grease a 9" x 13" baking pan.
  2. In large bowl, combine melted butter and brown sugar. Stir in eggs, one at a time, and vanilla.
  3. In another bowl, combine flour, baking powder, salt and cinnamon. Add to butter mixture and combine well. Add cranberries and chopped chocolate. Spread into greased pan. Mixture will be thick.
  4. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a rack.
  5. Beat cream cheese and powdered sugar. Gradually beat in about half of the melted white chocolate. Spread on the top of the cooled bars.
  6. Sprinkle chopped cranberries on top of the frosting and then drizzle the remaining melted chocolate on top. Chill until frosting is firm and then cut into bars.
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