Calling all dessert lovers! If you are yearning for a tantalizing and delectable treat, look no further than the white chocolate cranberry almond bars glaze. This heavenly dessert is a perfect blend of sweet and tangy flavors with a hint of nutty crunch, promising an explosion of taste in every bite. The creamy white chocolate glaze enveloping the tender bars adds an extra layer of richness and elegance, making it an ideal indulgence for any occasion. Join us as we embark on a culinary journey to discover the best recipe for this irresistible dessert.
Check out the recipes below so you can choose the best recipe for yourself!
ALMOND-CRANBERRY BREAD WITH WHITE CHOCOLATE GLAZE
Provided by Midwest Living
Categories Food
Time 2h
Yield 1 loaf (12 slices)
Number Of Ingredients 13
Steps:
- Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
- In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
- In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
- Bake in a 325° oven about 1 hour 15 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
- Before serving, unwrap bread. Drizzle with White Chocolate Glaze and, if desired, sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).
- In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.
Nutrition Facts : Calories 307 calories, Carbohydrate 46 g, Cholesterol 50 mg, Fat 11 g, Protein 6 g, SaturatedFat 5 g, Sodium 234 mg, Sugar 24 g
CRANBERRY ALMOND BARS WITH A WHITE CHOCOLATE CREAM CHEESE FROSTING
Provided by Knead 'n Beat
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F. Line a 8 x 8 inch square baking pan with heavy duty aluminum foil, leaving some overhang. Grease the aluminum foil.
- In a medium sized bowl, whisk the flour, baking powder, salt, cinnamon, nutmeg and all-spice together.
- Melt 3 oz of the white chocolate morsels, set aside to cool slightly.
- In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy - about 3 to 5 minutes.
- Add egg and vanilla and continue to beat until well incorporated, light and fluffy - about 3 to 5 minutes.
- Reduce the mixers speed to low and add the melted chocolate. Continue to beat until incorporated.
- Gradually add in the flour mixture, 1/4 cup at a time.
- Stir in almonds, ginger and remaining white chocolate morsels until evenly distributed.
- Pour into prepared baking pan and spread evenly.
- Bake at 375°F for 25 - 35 minutes or until toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pan on wire rack.
WHITE CHOCOLATE CRANBERRY ALMOND TART
A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.
Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
WHITE CHOCOLATE CRANBERRY BLONDIES
Although this recipe comes from Taste of Home Best Holiday Recipes, 2008, it has been tweaked to better suit my preferences -- After all, I LOVE CRANBERRIES! [NOTE of 7 Dec 08: I appreciate chef NurseJaney bringing to my attention (AFTER she'd tried making this recipe) that there MIGHT be an error in an ingredient amount! Sure enough, instead of the correct 2 1/4 cups of flour, I'd inadvertantly stated it as 1 1/4 cups! My sincere apologies!]
Provided by Sydney Mike
Categories Dessert
Time 33m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
- Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
- Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
- Beat in eggs & vanilla.
- In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
- Stir in cranberries & chopped chocolate ~ Batter will be thick.
- Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
- Cool on wire rack.
- FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
- Gradually add half the melted chocolate, & beat until blended.
- Frost blondies, then sprinkle with chopped dried cranberries.
- Drizzle with remaining melted chocolate.
- Cut into bars & store in refrigerator.
Nutrition Facts : Calories 227, Fat 11.3, SaturatedFat 6.9, Cholesterol 36.2, Sodium 80, Carbohydrate 29.5, Fiber 0.5, Sugar 21.5, Protein 2.7
CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
WHITE CHOCOLATE CRANBERRY BLONDIES
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. -Erika Busz, Kent, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
WHITE CHOCOLATE CRANBERRY BARS
This is pretty close to the Cranberry Bliss Bars they sell at Starbucks®, but I think these are way better!
Provided by fastuart
Time 4h15m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
- Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
- Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
- Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 35.9 g, Cholesterol 50.2 mg, Fat 12.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 7.6 g, Sodium 55.7 mg, Sugar 28.6 g
WHITE CHOCOLATE CRANBERRY BARS
White chocolate, walnuts and cranberries team up in these bars - a lip smacking Christmas dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
- Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 260, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg
WHITE CHOCOLATE CRANBERRY BLONDIE BARS
I created this recipe from scratch and was inspired by a bar I had a Starbucks. The one at Starbucks is lighter, similar to cake or a light brownie, this one has a cookie base. I chop the cranberries roughly if they are the larger dried ones. Posting here so my sisters can access it. Enjoy! **When melting the chips, I put them in a plastic bag and microwave for 30 seconds, squish them a bit, and then microwave again for 10 or so more seconds until fully melted (but be very careful not to overcook). Then snip a tiny piece of the corner to pipe in a small stream.
Provided by Fancy Nance
Categories Bar Cookie
Time 55m
Yield 1 pan, 12-24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- In a large bowl, beat butter and brown sugar until fluffy. Add vanilla, and eggs. Gradually add flour, baking powder, and salt to the mixture. Fold in the remaining chips into the batter (reserve 1/3 cup white chips for topping). Fold in 1 cup cranberries (reserve 1/2 cup for topping). Spread the batter evenly into a 9x13 inch pan.
- Bake for 20 to 25 minutes. Let cool.
- Prepare the frosting. In a medium bowl, mix together the butter, cream cheese and Grand Marnier or vanilla. With the mixer on low speed, add half the powdered sugar, mix well and then add the rest and mix until smooth and creamy.
- Frost the bars. Then sprinkle with the remaining 1/2 cup cranberries.
- Melt the remaining chips and pipe in a small stream over the top.
Nutrition Facts : Calories 663.5, Fat 35.6, SaturatedFat 21.8, Cholesterol 107.9, Sodium 449.8, Carbohydrate 82.4, Fiber 1.3, Sugar 62.6, Protein 5.9
CHOCOLATE-GLAZED ALMOND BARS
With a moist almond filling and a flaky golden crust, these bars are sure to be the perfect dessert for a garden get-together. -Robin Hart North Brunswick, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 40 bars.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. , In a microwave, melt chocolate; stir until smooth. Drizzle over top. Let stand until set. Cut into bars. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE CRANBERRY-ORANGE BARS
This is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. -Erin Powell, Amarillo, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a bowl, mix flour and brown sugar; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until light golden brown, 10-12 minutes. Cool on a wire rack., For filling, whisk together egg, milk, orange zest and extract until blended; stir in baking chips and cranberries. Spread evenly over crust. Bake until top is golden brown, 20-25 minutes longer. Cool 15 minutes in pan on a wire rack. Lifting with foil, remove bars from pan. Cut into bars. Refrigerate leftovers. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 214 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 66mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
WHITE CHOCOLATE CRANBERRY LAYER BARS
What a great variation to the traditional magic cookie bars!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line 9-inch square pan with heavy-duty foil. Spray foil with cooking spray.
- In food processor or blender, place cereal. Cover; process until cereal is finely crushed. In medium bowl, mix crushed cereal with melted butter. Press in bottom of pan.
- Pour condensed milk over crumb mixture. Top evenly with white vanilla baking chips, dried cranberries and pecans.
- Bake 28 to 33 minutes or until top is golden brown. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 24 g, TransFat 0 g
Tips:
- Use high-quality white chocolate. This will make a big difference in the flavor of the bars. Look for a white chocolate that is made with real cocoa butter and has a smooth, creamy texture.
- Don't overcook the bars. The bars should be baked until they are just set in the center. Overcooking will make them dry and crumbly.
- Let the bars cool completely before glazing them. This will help the glaze to set properly.
- If you don't have a double boiler, you can melt the white chocolate in a microwave. Just be sure to do it on low power and stir the chocolate frequently so that it doesn't burn.
- You can use any type of nuts in these bars. Walnuts, pecans, and hazelnuts are all good choices.
- If you don't have dried cranberries, you can use raisins or cherries instead.
- These bars can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
White chocolate cranberry almond bars are a delicious and easy-to-make treat. They're perfect for any occasion, from potlucks to holiday parties. With their sweet and tart flavor, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these bars a try. You won't be disappointed!
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