Holiday Cranberry Bars
 
Prep time
Cook time
Total time
 
The snowy white frosting with a sprinkling of cranberry and orange pieces then drizzled with white chocolate makes a holiday cookie showpiece. These cookies are festive looking, delicious, and rich.
Recipe type: Bar Cookie, Cranberry, Chocolate
Ingredients
Dough:
  • 1 cup unsalted butter, melted and cooled
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups white chocolate chips
  • 1½ cups dried cranberries, coarsely chopped
  • 1 cup toasted pecans, coarsely chopped
  • ¼ cup grated orange zest (about 2 oranges)
Frosting:
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners (powdered) sugar
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 2 teaspoons pure vanilla extract
Topping:
  • ⅓ cup dried cranberries, coarsely chopped
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 1 cup white chocolate chips
Instructions
Preheat oven to 400 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan with shortening.
Dough:
  1. In a large mixing bowl, combine melted butter, brown sugar, eggs, and vanilla; use an electric mixer or wooden spoon and beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, baking powder, and salt; beat until mixed. Add white chocolate chips, cranberries, pecans and orange zest; stir until mixed.
  2. Bake: Spread the dough evenly in the jelly roll pan (dough will be stiff). Bake 25 minutes or until light golden brown. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool.
Frosting:
  1. In a medium bowl, combine cream cheese, confectioners sugar, butter, 1 tablespoon orange zest, and vanilla. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Spread on cooled cookie.
Topping:
  1. In a small bowl, combine cranberries and 1 tablespoon orange zest. Sprinkle over frosting.
  2. In a small saucepan over low heat, melt the white chocolate chips; stir constantly until melted so chocolate does not burn. Drizzle melted chocolate over cookie.
  3. When chocolate is set, cut into 3 inch squares; cut each square in half diagonally. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Tip: These bars can be baked in a 9 inch by 13 inch baking pan; bake about 35 minutes.
Recipe Notes
Pan: One 12"x17"x1" Jelly Roll Pan Pan Prep: Greased Oven Temp: 400° Yield: 4 dozen Bars Storage: Airtight Container, Refrigerate

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

Shop for this Recipe: Measuring Cups, Spoons, Scales | Jelly Roll Pans | Mixing Bowls | Electric Mixers | Rubber, Silicone Spatulas | Wooden Spoons | Wire Cooling Racks | Dough Scrapers | Kitchen Knives | Pizza Cutters | Citrus Zesters | Cookware | Super-Fast Thermapen Thermometer | Timestick

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by thebakingpan.com at http://thebakingpan.com/recipes/cookie/holiday-cranberry-bars/