When the Christmas season comes along, no matter how busy I am, I always find a way to make one or two kinds of holiday cookies. Buying cookies from the store is convenient, but I really enjoy making my own Christmas cookies to serve when family or friends drop in or to bring to my brother’s or sister’s for Christmas dinner. It’s a tradition I’m not prepared to give up. But I’ve been super busy this December so I wanted to make holiday cookies that didn’t take a lot of time. You’ll be happy to know that these White Chocolate Cranberry Bars can be made in just over an hour!
Cranberries are popping up on restaurant menus due to their high antioxidant level. In fact, they are higher in antioxidants than most other fruits and vegetables including strawberries, broccoli, spinach and cherries. While baking does reduce the antioxidant level of cranberries, they still offer health benefits.
Because cranberries whether fresh or baked are quite tart, I thought they would pair nicely with sweet white chocolate. You could also add some nuts to these bars, but I decided to keep them nut-free.
The batter for this recipe is similar to a chocolate chip cookie batter in that it is quite sticky. That’s why I’ve suggested using parchment paper to line the pan – not only will this result in you not having to clean the pan, but your cookie bars will be very easy to slice and they won’t leave the bottom half of the bars stuck to the pan.
Let me know in the comment section if you make White Chocolate Cranberry Bars.