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White Chocolate Cranberry Bars

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“A shortbread-like base with white chocolate and cranberries. If you're not a huge fan of white chocolate, you can substitute milk or dark chocolate chips, or butterscotch for a different taste. The red and white make for a great Christmas dessert or gift. NOTE: The cream cheese topping means they won't keep for long, but they'll dissappear fast so it shouldn't be a problem :) Otherwise, you can freeze them.”
READY IN:
1hr
SERVES:
24
YIELD:
24 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. CRUST.
  2. Preheat the oven to 350˚F.
  3. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  4. Cut butter into small pieces, add to flour mixture, and kneed until crumbly.
  5. In a small bowl, whisk together honey and milk until smooth. Pour over flour mixture and stir until mixed evenly.
  6. Spread dough into a greased 9x13" pan and press down until flat.
  7. Bake for 15 minutes, or until set.
  8. FILLING.
  9. When the crust is set, mix together the Rice Crispies, chocolate, and cranberries, and spread evenly over the crust.
  10. TOPPING.
  11. Melt the cream cheese slightly in the microwave.
  12. Beat in sugar and salt.
  13. Add in egg and beat until the lumps are gone.
  14. Add the condensed milk, and stir until smooth.
  15. Pour over the crust and filling.
  16. Bake for 20 minutes until the center is set.
  17. Let cool completely before cutting - the topping has to set, or else it will be crumbly and messy!

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