Recipe by Ashley, Belle of the Kitchen. I found it on her website at https://belleofthekitchen.com Prep time: 15 min. Cook time: 20 min. Total time: 35 min. Makes: 24 bars
Ingredients:
Bars: 1 cup (2 sticks) butter, melted 1-1/2 cups packed brown sugar 2 eggs 1 tsp. orange extract 1 tsp. vanilla extract 1/2 tsp. ground ginger 1 tsp. baking powder 1/2 tsp. salt 2 cups all purpose flour 1 cup white chocolate chips 3/4 cup Craisins/dried cranberries
Frosting and Topping: 8 oz. cream cheese, softened 1-1/2 cups powdered sugar 1/2 tsp. orange extract 1/2 tsp. vanilla extract 1/3 cup Craisins, roughly chopped 2 squares white baking chocolate or almond bark, melted
Instructions:
Preheat oven to 350 degrees F. Line a 13x9” jelly roll pan or or rimmed cookie sheet with parchment paper.
Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp. orange extract, and 1 tsp. vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t overmix.
Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from pan and place on wire rack to cool. Allow bars to cool completely before topping with frosting.
To make frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp. orange extract and 1/2 tsp. vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour to help them set up before cutting. Cut into triangles and enjoy!
Storage: Place in an airtight container and store in the refrigerator.
Share 0 Likes
Comentarios