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Cranberry White Chocolate Cookie Bars Recipe

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5 from 96 reviews

These Easy 4-Ingredient Cranberry White Chocolate Cookie Bars combine the sweetness of white chocolate with the tartness of dried cranberries in a soft, chewy sugar cookie base. Perfect for quick holiday treats or anytime dessert, these bars are simple to make with minimal ingredients and deliver a delightful mix of flavors and textures.

Ingredients

Scale

Cranberry Sugar Cookie Layer

  • 2 (16-ounce) packages refrigerated sugar cookie dough, at room temperature
  • ¾ cup dried cranberries

White Chocolate Ganache

  • 12 ounces white chocolate chips or chopped white baking chocolate
  • ½ cup unsalted butter, at room temperature

Optional Decoration

  • White sugar pearls, for sprinkling

Instructions

  1. Prepare Baking Pan: Preheat the oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving excess overhang on the sides to act as handles for easy removal of the cookie bars later.
  2. Mix Cookie Dough and Cranberries: In a large mixing bowl, combine the refrigerated sugar cookie dough and dried cranberries. Gently fold the cranberries into the dough until they are fully and evenly distributed without overworking the dough.
  3. Form Cookie Layer: Transfer the cranberry-studded cookie dough into the prepared baking pan. Spread and press the dough evenly across the parchment-lined pan, ensuring a uniform thickness across the entire surface.
  4. Bake Cookie Layer: Place the pan in the preheated oven and bake for 20 minutes. Begin checking after 20 minutes, continuing to bake just until the edges are set and the center surface turns lightly golden-brown. Avoid over-baking to maintain softness.
  5. Cool Cookie Layer: Remove the baking pan from the oven and set on a wire rack to cool completely in the pan until it reaches room temperature.
  6. Melt White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and unsalted butter. Microwave at 50% power in 20-second increments, stirring after each, until the mixture is fully melted and smooth. Be careful not to overheat or let any water contact the chocolate.
  7. Spread Ganache: Pour the melted white chocolate ganache evenly over the cooled cookie layer in the baking pan. Use a spatula to spread into a smooth, even layer covering the entire surface.
  8. Decorate (Optional): Sprinkle white sugar pearls over the ganache layer to add a decorative touch and complementary texture.
  9. Chill to Set: Place the pan uncovered in the refrigerator and chill for at least 30 minutes, or until the white chocolate layer is firm and set.
  10. Slice and Serve: Remove the pan from the refrigerator. Using parchment paper handles, lift the cookie bars out of the pan. If desired, trim the edges for even bars. Cut into 16 squares (4 rows by 4 columns) and serve.

Notes

  • Allow refrigerated sugar cookie dough to come to room temperature before mixing to make it easier to fold with cranberries.
  • Be careful not to over-bake the cookie layer to ensure a tender texture.
  • When melting white chocolate, avoid overheating and moisture to prevent seizing.
  • White sugar pearls are optional but add a festive look and slight crunch.
  • Store bars in an airtight container in the refrigerator to maintain freshness.

Keywords: cranberry white chocolate cookie bars, cranberry cookie bars, white chocolate dessert, easy cookie bars, holiday cookie bars, no bake white chocolate topping

Find it online: https://platedbyemma.com/cranberry-white-chocolate-cookie-bars-recipe/