Cranberry Vanilla Chip Bars

Cranberry Vanilla Chip Bars
54
5 Reviews
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
1:10
Total Time
16 bars

Ingredients

Bar

1/2 cup
sugar
1/3 cup
Land O Lakes® Butter, softened
1/4 cup
firmly packed brown sugar
1
large Land O Lakes® Egg
1 teaspoon
vanilla
1 cup
all-purpose flour
1/2 teaspoon
baking powder
1/4 teaspoon
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

  1. 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.
  2. Heat oven to 350°F. Grease and flour 8-inch square baking pan. Set aside.
  3. Combine sugar, butter, brown sugar, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed. Stir in cranberries, 1/2 cup white baking chips and pecans.
  4. Spread batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Recipe Tips

Nutrition Facts (1 bar)

Calories
200
Cholesterol
25mg
Carbohydrates
26g
Protein
2g
Fat
10g
Sodium
110mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

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!

Rating

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!

Rating

Tasteful dessert bar. I make these upon request for a lot of family functions. They do not last long!

Rating

They come out a bit on the hard side.

Rating

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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