Sunday, November 16, 2008

Get Better Bars!

Posted by Erin / 3 comments » / brownies and bars, dessert

Ok, so the REAL name of these bars is Cranberry White Chocolate Bars.  But I made them for my friend because she was in a car accident, and was at home recovering.  Luckily she was ok, but it was still pretty scary for all of us.  I know that she had to take her pain meds with food, and in case she was having a hard time with an appetite, these would count as food!  I know she enjoys the white chocolate/cranberry combo.

I found this recipe on a blog, Good Things Catered, that always seems to have the yummiest recipes (and apparently the steadiest hands, check out her CUTE sugar cookies).  I don’t know who Mrs. H is, but I sure am glad she shared this recipe with Katie!

Cranberry White Chocolate Bars

as seen on Good Things Catered

Ingredients:

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
zest of 1/2 an orange
1/8 teaspoon freshly grated nutmeg, (I didn't use freshly grated, just McCormick's)
2 eggs
1 teaspoon vanilla
1 cup dried or fresh cranberries
1/2 cup white chocolate chips (I was rather generous here!)

Directions:

Preheat oven to 350 degrees and line an 11 x 7 pan with foil (I used an 8 x 8, so mine were taller), coat with cooking spray.

In medium bowl, whisk together flour, baking powder, baking soda, salt, zest, & nutmeg. Set aside. Beat butter & sugar on high until soft and light in color, about 3 minutes. Turn mixer to low and beat in eggs, one at a time, and then vanilla, until thoroughly combined. Slowly incorporate flour mixture. Stir in cranberries & white chocolate.

Spread batter in pan. Batter is VERY thick, so use a spatula and press out any air bubbles. Bake 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool on rack for 1 hour. Remove from pan & cut into bars.

** Note** I use White Lily flour, which always says if the recipe calls for 1 cup, to use 1 cup plus 2 Tablespoons of White Lily. Usually this works out fine, but for some reason, I think in this recipe it was too much flour. Either that, or I cooked it too long, so mine look more crumbly than Katie's. They were still delicious, but next time I won't add the extra tablespoons of flour.

I’m pretty excited to get to use my NEW rectangular serving platter I won at a Pampered Chef party!  I think it displays the bars rather nicely.