Cranberry And White Chocolate Streusel Bars


Cranberries are in abundance this time of year and they are full of vitamins and antioxidants. Now I really want you to remember that when you read the recipe and think that there is a lot of butter and sugar in there that you will also say to yourself, self, the cranberries are so healthy for me. It's a push, right. See, this is how my mind works and besides it's the holiday season.





You will want to make the cranberry filling first so it cools a little while you make the shortbread. If fresh cranberries are out of season you can use a can of whole berry cranberry sauce instead. Just ignore the Cranberry Filling directions and use the contents in the can.

Cranberry Filling Directions:
8 oz. (2 1/2 cups) fresh cranberries  (if cranberries are out of season you can use a can of whole berry     cranberry sauce instead and just ignore this cranberry filling recipe)
2/3 cup sugar
3 Tablespoons water

In a medium sized saucepan, place all the ingredients for the cranberry filling. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrup, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Ingredients For Shortbread And Streusel:
1 cup butter, softened slightly and cut into chunks
2 cups flour
2/3 cup rolled oats
1/2 cup sugar
2 egg YOLKS

1/3 cup pecans or walnuts (finely chopped)
1/3 cup white chocolate chips

Preheat oven to 350 degrees. Spray a 8x8 glass baking dish

In a food processor, mix flour, oats and sugar 10 seconds. Add 1 cup butter; mix until mixture forms a ball. Set aside 1/2 of the mixture. Mix in yolks to the other half in processor.

Flour your fingers and press yolk mixture into baking dish. Spread with cranberry filling. Sprinkle nuts and white chocolate chips over the cranberry filling, then slightly press into cranberry layer. Dust hands again with flour and crumble the reserved dough mixture to pea size and crumble on top.


Bake at 350 degrees until topping is pale gold, about 45 minutes. Cool completely and cut into squares. Makes 9 large squares or 18 small squares.

Adapted from delishhh.com by way of Sunset Magazine.


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