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White Chocolate and Nutmeg Bars

Yield: 24 bars
Prep 25 mins Bake 350°F 40 mins
White Chocolate and Nutmeg Bars
  •  Nonstick cooking spray
  • 2  cups  all-purpose flour
  • 2  teaspoons  freshly grated nutmeg or 1 teaspoon ground nutmeg
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 2  cups  packed brown sugar
  • 2/3  cup  butter
  • 2  eggs
  • 2  teaspoons  vanilla
  • 3/4  cup  dried cranberries
  • 1 1/2  cups  fresh or frozen cranberries, thawed
  • 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.

From the Test Kitchen
  • 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.

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