Cranberry White Chocolate Gingerbread Bars
Today we bring you something that is the epitome of holiday flavors…our Cranberry White Chocolate Gingerbread Bars. They were a best seller at Jenn’s bakery and are perfect for your cookie exchange or for stacking in a clear plastic bag with a pretty bow and gifting to all of your friends and family!
These don’t take much time to make…which we love right now as it’s getting pretty hectic around here. Tis the season! We hope you are enjoying these last few days before “poof!” Christmas 2018 is behind us.
Wishing you all a very, Merry (cookie-filled) Christmas!
Cranberry White Chocolate Gingerbread Bars
Bars
-2 ¾ cups (12.4 oz) all-purpose flour
-1 ¼ tsp baking soda
-1 tsp salt
-1 ¼ tsp cinnamon
-1 tsp ground ginger
-¼ tsp cloves
-2 ½ sticks (10 oz) butter – room temp
-½ cup plus 1 TBS (4 oz) granulated sugar
-1 ¼ cups (10 oz) light brown sugar
-1/3 cup (3.5 oz) molasses
-2 large eggs plus 1 egg yolk
-1 ¼ tsp vanilla
-8 oz (about 1 ½ cups) whole dried cranberries , chopped
-8 oz (about 1 ½ cups) good quality white chocolate, chopped
Drizzle Topping
-4.5 oz good quality white chocolate, chopped
-2 TBS Heavy cream
For Bars:
Heat oven to 325. Line 9 x 13 pan with foil and spray foil with baking spray. Whisk dry ingredients in large bowl. In mixer, beat butter and sugars until light, about 3 minutes. Add eggs plus yolk. Then add vanilla and molasses and mix until well combined. Slowly add flour mixture on low speed until just combined. Stir in cranberries and chocolate. Spread evenly into prepared pan. Bake 40-45 minutes until fairly firm and deep brown around the edges. Cool completely in pan on wire rack.
For Drizzle:
Combine chocolate and cream in microwave safe bowl. Heat on 50% power for 30 seconds. Let rest one minute and gently stir. Continue microwaving in 20 second intervals at 50% power as needed to melt completely, stirring after each interval. Place mixture in ziplock or pastry bag. Cut small hole and drizzle topping over bars. Refrigerate until topping sets, about one hour. Cut into bars. Store in air tight container in refrigerator for up to 3 weeks.
Makes about 24 – 2” bars