White Chocolate Cranberry Blondies

A holiday color studded delight. Serve warm, à la mode for extra fun.

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
13x9-inch pan of blondies

Ingredients
  • Carlini Cooking Spray
  • 1 cup Southern Grove Dried Cranberries
  • 2 cups hot water
  • 3/4 cup Countryside Creamery Unsalted Butter, softened
  • 1 1/2 cups Baker's Corner Brown Sugar
  • 4 teaspoons Stonemill Pure Vanilla
  • 2 Goldhen Large Eggs
  • 1 1/2 cups Baker's Corner All Purpose Flour
  • 1 teaspoon Baker's Corner Baking Powder*
  • 1/2 teaspoon Stonemill Iodized Salt
  • 1 cup Baker's Corner White Chocolate Baking Morsels
Directions
  • Preheat oven to 350°. Coat a medium sheet pan with cooking spray and line with parchment paper.

  • In a small bowl, rehydrate the dried cranberries by combining with hot water. Let sit for one minute. Drain.

  • In a medium bowl, cream together the butter and brown sugar with an electric mixer. Add the vanilla and eggs, one at a time.

  • In a medium bowl, combine the flour, baking powder and salt. Add to the butter mixture and mix to combine.

  • Fold in the cranberries and white chocolate morsels. Evenly press the batter into prepared pan.

  • Bake for 18-20 minutes until the top is a light golden brown. Allow to cool for 20 minutes.

  • Cut into squares or create shapes with holiday cookie cutters.

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


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