Cranberry-Candied Ginger Blondies
- Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside. In a medium saucepan heat and stir the 12 ounces white chocolate over low heat until melted and smooth. Remove from heat; stir in butter until melted. Let cool for 15 minutes.
- Add eggs and sugar to melted chocolate mixture. Whisk until smooth. Stir in flour and vanilla just until smooth. Fold in nuts, cranberries, and 2 tablespoons of the ginger. Spread the batter evenly in the prepared pan. Bake for 28 to 30 minutes or until top is light brown and sides begin to pull away from pan. Cool in pan on a wire rack.
- In a small saucepan heat and stir the 4 ounces white chocolate and the shortening over low heat until melted and smooth. Drizzle over cooled bars and sprinkle with remaining 2 tablespoons ginger. If desired, sprinkle with additional chopped dried cranberries. Use the foil to lift the uncut bars out of the pan. Place on cutting board. Cut into bars.
From the Test Kitchen
Layer 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.
Nutrition Facts (Cranberry-Candied Ginger Blondies)
- Per serving:
- 191 kcal cal.,
- 11 g fat
- (6 g sat. fat,
- 0 g polyunsaturated fat,
- 4 g monounsatured fat),
- 30 mg chol.,
- 48 mg sodium,
- 19 g carb.,
- 1 g fiber,
- 5 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet