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Cranberry White Chocolate Bars

  • Author: Katie Shmelinski
  • Prep Time: 30-45 minutes
  • Cook Time: 40 minutes
  • Total Time: 1.5 hours
  • Yield: 32 triangles
  • Category: Holiday Baking
  • Method: Bake

Ingredients

Recipe adapted from www.thebakingpan.com 

Cookie Base Layer:

  • 1 cup of melted butter 
  • 1 1/2 cups of sugar (I have used brown sugar or white sugar) 
  • 2 eggs 
  • 2 tsp vanilla 
  • 2 1/4 cup of all-purpose flour 
  • 1 tsp baking powder
  • 1 tsp salt
  • 1.5 cups of white chocolate chips
  • 1.5 cups of dried cranberries
  • 1.5 cups of roasted pecans, chopped
  • zest of 3 oranges (minus 2 TBS – to use later) 

Icing:

  • 1 package of cream cheese (8 oz) at room temperature
  • 1/2 cup of butter at room temperature
  • 1 cup of icing sugar 
  • 1 TBS of orange zest 
  • 2 tsp vanilla 

Cranberry Topping:

  • 3/4 cup of dried cranberries
  • 1 TBS orange zest

White Chocolate Topping:

  • 1 cup of white chocolate chips

Instructions

Prep before you get started making the recipe:

Roast 1.5 cups of pecans in the oven.

  • Preheat the oven to 350 degrees
  • Spread the pecans on a cookie sheet and roast for 10 minutes
  • After 5 minutes, take the pan out and lightly shake it to move the pecans around. 
  • Once they have cooled, you can coarsely chop them.

Prep Orange zest:

  • Use the small grate on your regular cheese grater, or a citrus zester to zest 3 large oranges.  
  • Set aside 2 TBS of the orange zest in a separate bowl to use for the icing, and the cranberry topping. 

Cookie Base Layer

  1. Add your melted butter and sugar to a large mixing bowl and mix until combined
  2. Add your two eggs and vanilla and mix again
  3. Next add your dry ingredients (flour, baking soda, and salt) and mix until combined
  4. Lastly, add your add- ins (white chocolate chips, roasted pecans, dried cranberries and orange zest) **make sure you have reserved 2 TBS of orange zest to use for your icing/topping.
  5. Bake in a preheated 350 degree oven for 40 minutes.
  6. Let the base cool.

Icing: 

  1. While your base is baking in the oven, you can get started on your icing!
  2. Place all of your icing ingredients into a mixer (or use a hand mixer) and mix until fully combined.  You may need to scrape down the sides of the bowl once or twice.
  3. Set aside to spread evenly onto your cookie base after it has cooled.

Cranberry Topping:

  1. Combine your dried cranberries and orange zest.
  2. Sprinkle on top of your icing after it has been spread unto the cookie base.

White Chocolate Topping:

  1. Melt the white chocolate chips either on the stove in a pot on a very low heat (stirring constantly to keep them from burning), or place them in a microwave safe bowl and microwave for a few seconds a few times until they are melted. 
  2. Take a spoon and drizzle the white chocolate all over the top of your bars!

To Finish/Cut the Bars:

  • Cover your bars very well and place them in the fridge until the white chocolate hardens to make to make them easier to cut!
  • Use the parchment paper to pull the bars out of the pan.
  • You can either cut the bars with the parchment underneath, or remove it completely.
  • Cut the bar in half, and then cut each of those halves into half again. 
  • Cut each length of 4 into 4 squares.
  • You can either leave them as regular square bars (16 sqaures), or you can cut those squares diagonally into triangles! 

Notes

  • You can cut these into any size triangles you like.  To make the triangles bigger, just cut the squares bigger before cutting diagonally.

Keywords: Holiday, Cranberry, White Chocolate, Pecan, Bars, Christmas