Recipes and Cooking White Chocolate and Nutmeg Bars 3.3 (9) 1 Review If the festive colors in these treats don't excite you, the delightful harmony of fruit and chocolate will get you warming the oven in no time. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 40 mins Total Time: 1 hrs 5 mins Yield: 24 bars Ingredients Nonstick cooking spray 2 cup all-purpose flour 2 teaspoon freshly grated nutmeg or 1 teaspoon ground nutmeg 1 teaspoon baking powder ¼ teaspoon baking soda 2 cup packed brown sugar ⅔ cup butter 2 eggs 2 teaspoon vanilla ¾ cup dried cranberries 1 ½ cup fresh or frozen cranberries, thawed ¾ cup coarsely chopped white chocolate (3 ounces) Directions 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. 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. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars. Tips 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. Rate it Print