White Chocolate Cranberry Blondies Recipe - Allrecipes.com
White Chocolate Cranberry Blondies Recipe
  • READY IN 35 mins

White Chocolate Cranberry Blondies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 (13x9-inch) pan Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F. Coat a medium sheet pan with cooking spray and line with parchment paper.
  2. In a small bowl, rehydrate the dried cranberries by combining with hot water. Let sit for one minute. Drain.
  3. In a medium bowl, cream together the butter and brown sugar with an electric mixer. Add the vanilla and eggs, one at a time.
  4. In a medium bowl, combine the flour, baking powder and salt. Add to the butter mixture and mix to combine.
  5. Fold in the cranberries and white chocolate morsels. Evenly press the batter into prepared pan.
  6. Bake for 18-20 minutes until the top is a light golden brown. Allow to cool for 20 minutes.
  7. Cut into squares or create shapes with holiday cookie cutters.
Kitchen-Friendly View

Footnotes

  • Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
  • *These are Seasonal items that are only in stores for a limited time and may no longer be available.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2014

These were very good, I reduced to 1 cup brown sugar and 3 packets of splenda. I used 1/2 cup of cranberries, with an 1/8 cup of water from cranberries and 1/4 cup vanilla chips.

 
Most Helpful Critical Review
Mar 12, 2014

I have made it twice and both times it was bad. It is very sugary, and 4 teaspoons of vanilla? Maybe more flour?

 

8 Ratings

Jan 21, 2014

I would rate these as a 5-star, except I made some modifications! First, I used 1/2 cup almond flour and 1 cup wheat flour. Second, I added 2 eggs, as the batter just seemed too dry (very likely a result of the added almond flour). Third, I added a couple pieces of crystallized ginger. Fourth, I added a dash of cinnamon. I then drizzled white chocolate over the top. They came out very tasty and not too sweet. I will probably continue fudging with the recipe to reduce the wheat flour and sugar!

 
Dec 22, 2013

Used gluten free all purpose flour, and chopped the white chocolate chips to a finer consistency. Was perfectly sweet without any additional topping I thought. Will definitely make again.

 
Dec 18, 2013

This is a classic tasting bar that doesn't need refrigeration like a cranberry bliss bar. For a holiday cookie exchange, I drizzled them with leftover white chocolate to make them more decorative. Thanks!

 
Dec 11, 2013

This is a very tasty bar. I use dried tart cherries instead of the cranberries and I used 2 tsps. each vanilla and almond extracts. I also took poppiesinjuly's suggestion and frosted with cream cheese icing. I cut them into large squares and then cut each square again to make triangles. These taste like the bars sold at Starbucks.

 
Dec 03, 2013

These are so good. I added the zest of half an orange to the batter and then iced them with cream cheese frosting made with orange juice and zest and topped them with more white chocolate and dried cranberries. They turned out great.

 
Nov 28, 2013

Fyi: I substituted coconut oil for the butter because I was low on butter, but followed the recipe exactly for everything else and these are delicious! I will probably cut back on the cranberries and chips next time, other than that they are perfect!

 

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