White Chocolate Cranberry Blondies

Get ready to indulge in the deliciousness of White Chocolate Cranberry Blondies. These sweet treats combine creamy white chocolate with tangy dried cranberries, all wrapped in a soft and buttery blondie. Each bite is pure dessert heaven!

To start, preheat your oven to 350°. Grease a medium sheet pan with cooking spray and line it with parchment paper to prevent sticking.

In a small bowl, soak the dried cranberries in hot water for a minute until they plump up. Drain them and set them aside.

In a medium bowl, cream together softened unsalted butter and brown sugar until smooth and fluffy. Add pure vanilla and large eggs one at a time, mixing well after each addition.

In another bowl, mix all-purpose flour, baking powder and salt. Gradually add this mixture to the buttery batter, combining everything until you have a thick and irresistible blondie batter.

Now, gently fold in the rehydrated cranberries and white chocolate morsels. They will add bursts of fruity and creamy goodness to your blondies.

Spread the batter evenly into the prepared pan and bake for 18-20 minutes, or until the top turns a light golden brown.

Allow the blondies to cool for 20 minutes before cutting them into squares or fun shapes using holiday cookie cutters. The soft and buttery texture combined with the sweet white chocolate and tangy cranberries will make these treats irresistible.

Whether you're serving them at a gathering or enjoying them for yourself, these White Chocolate Cranberry Blondies are a delightful dessert that everyone will love. So, gather your ingredients, preheat the oven and get ready to savor every scrumptious bite of these irresistible blondies!

Prep Time:  15 minutes   |    Cook Time:  20 minutes   |    Total Time:  35 minutes   |    Yields:  One 13" x 9" pan

Ingredients:

• Carlini  Cooking Spray
• 1 cup  Southern Grove  Dried Cranberries
• 2 cups hot water
• ¾ cup  Countryside Creamery  Unsalted Butter, softened
• 1 ½ cups  Baker's Corner  Brown Sugar
• 4 teaspoons  Stonemill  Pure Vanilla
• 2  Goldhen  Large Eggs
• 1 ½ cups  Baker's Corner  All Purpose Flour
• 1 teaspoon  Baker's Corner  Baking Powder
• ½ teaspoon  Stonemill  Iodized Salt
• 1 cup  Baker's Corner  White Chocolate Baking Morsels

Directions:

1. Preheat oven to 350°. 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.

Recipe Courtesy of Chef Michelle,  ALDI Test Kitchen