White Chocolate Cranberry Bars
These bars hit that perfect sweet-tart balance that makes cranberry desserts addictive. The white chocolate melts into the base while baking, creating pockets of creamy richness.
No mixer required here. Just melted butter, a wooden spoon, and about an hour total.
Dried Cranberries Need Prep
Soak your cranberries in warm water for 10 minutes before folding them in. This prevents them from stealing moisture from your bars during baking. Pat them completely dry with paper towels. Wet cranberries will make your bars soggy and create uneven texture throughout.
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Press Firmly Into Corners
Your dough will seem crumbly when you first mix it. That’s normal. Press it firmly into your lined pan, especially the corners and edges. Use the bottom of a measuring cup to pack it down evenly. Well-pressed bars slice cleanly and won’t crumble when you cut them.
Why Underbaking Works Better
Pull these bars when the edges are set but the center still looks slightly soft. They’ll continue cooking in the hot pan for another 10 minutes. Overbaked bars turn hard and lose that chewy texture that makes them irresistible.
Getting Clean Cuts Every Time
- Chill bars for 30 minutes before cutting. Use a sharp knife wiped clean between cuts for perfect squares.
- Swap cranberries for chopped dried cherries or blueberries. Dark chocolate chips work just as well as white.
Frequently Asked Questions
Will fresh cranberries work instead of dried?
Fresh cranberries are too tart and watery for this recipe. Stick with dried cranberries for the right sweetness and texture balance.
How long do these stay fresh?
Store covered at room temperature for up to 5 days. They actually taste better on day two when flavors meld together.
Should I use salted or unsalted butter?
Unsalted butter works best since there’s already salt in the recipe. Salted butter can make the bars taste too salty.
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White Chocolate Cranberry Bars
Ingredients
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Medium saucepan
- Large mixing bowl
Instructions
- Prepare pan: Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving 2-inch overhang on two sides for easy removal.
- Melt butter base: Melt butter in a medium saucepan over medium heat. Remove from heat and stir in brown sugar until combined. Let cool for 5 minutes.
- Prep cranberries: Soak cranberries in warm water for 10 minutes. Drain thoroughly and pat completely dry with paper towels.
- Add wet ingredients: Whisk egg and vanilla into the cooled butter mixture until smooth.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture and stir until just combined.
- Add mix-ins: Fold in dried cranberries and white chocolate chips until evenly distributed throughout the dough.
- Press into pan: Press dough firmly into prepared pan, using the bottom of a measuring cup to pack it evenly into corners.
- Bake bars: Bake for 22-25 minutes until edges are set and center appears slightly underbaked. Cool completely in pan before lifting out and cutting.
Nutrition Facts
Per Serving (1 bar)
