Cranberry Vanilla Chip Bars

Cranberry Vanilla Chip Bars

Cranberry cookie bars make an easy holiday treat. The tang of cranberries and the sweetness of vanilla chips are combined in this tasty bar cookie.

15 min.prep time 1:10total time
16 bars
545 Ratings

Ingredients

Bar

1/2 cup sugar
1/3 cup Land O Lakes® Butter, softened
1/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teapoon salt
1/2 cup sweetened dried cranberries
1/2 cup white baking chips
1/2 cup chopped pecans, if desired

Glaze

1/4 cup white baking chips
1/2 teaspoon shortening

Directions

Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.







Combine sugar, butter, brown sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in cranberries, 1/2 cup white baking chips and pecans.







Spread batter into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.







Melt 1/4 cup white baking chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth. Drizzle over cooled bars. Cut into bars.

Nutrition Facts (1 bar)

Calories: 200

Fat: 10g

Cholesterol: 25mg

Sodium: 110mg

Carbohydrates: 26g

Dietary Fiber: <1g

Protein: 2g

Recipe #7738©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Yummy! I made this with frozen cranberries. I added bran and flax seed to the white sugar to cut back on the sugar. I was out of brown sugar so I added approx 2 TBLS maple syrup. New favorite!
Have made these a few times. They are a firm bar, but we like them like that. The combination of cranberries, white chocolate and pecans is yummy!
Tasteful dessert bar. I make these upon request for a lot of family functions. They do not last long!
They come out a bit on the hard side.
Perfect Thanksgiving dessert. Easy to make and the flavor combination is really wonderful. I first made them in a 6 1/2 X 10 pan, at a lower heat, and they turned out crunchier, easier to eat and yielded more.

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