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- user reviews (2)
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Nonstick cooking spray
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2
cups all-purpose flour
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2
teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg
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1
teaspoon baking powder
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1/4
teaspoon baking soda
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2
cups packed brown sugar
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2/3
cup butter
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2
eggs
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2
teaspoons vanilla
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3/4
cup dried cranberries
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1 1/2
cups fresh or frozen cranberries, thawed
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3/4
cup coarsely chopped white chocolate (3 ounces)
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside. In a small bowl, combine flour, nutmeg, baking powder, and baking soda; set aside.
2. In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a time, into slightly cooled mixture, beating well after each addition. Stir in vanilla. Add flour mixture; stir just until combined. Stir in dried cranberries. Spread batter in prepared pan. Sprinkle batter with fresh cranberries. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven. Sprinkle top of bars with white chocolate.
3. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.
- Storage Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Top Brands
Easy and delicious. Everyone thought they were made with dried cherries. This one is definitely a keeper!
12/15/2009 09:33:10 AM Report AbuseDelicious, unusual, definitely a winter cookie and they taste even better if you add a handful of white chocolate chips to the actual mix. And I had to use dried cranberries on the top as I didn't have any fresh - still great. A new family favourite
11/26/2009 11:09:18 PM Report Abuse