It’s a holiday favorite, but satisfying any time of the year. My son didn’t think he would like these, but said they were GREAT and he ate the whole thing. Teen tested, Food Nation Radio approved. Here’s how to make White Chocolate Cranberry Squares.
INGREDIENTS White Chocolate Cranberry Squares
1 softened stick of butter
1 cup palm sugar
2 large eggs
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
pinch pink salt
pinch of cinnamon
4 oz chopped white chocolate
1/2 cup dried cranberries
FOR WHITE CHOCOLATE FROSTING
8 oz softened cream cheese
2 oz melted white chocolate
1 cup sifted powdered sugar
Preheat oven to 350F
On low, using paddle attachment, cream butter and sugar for 5 minutes.
Add eggs and vanilla.
Whisk dry ingredients together and slowly add to mixer.
Spray a 8 inch or 9 inch square baking dish with cooking spray.
Add batter. Spread evenly.
Bake for about 20-22 minutes, until like a soft cookie and test that toothpick comes out clean.
Set aside to cool and make frosting.
In another bowl with paddle attachment on mixer, slowly mix the softened cream cheese until smooth.
Sift powdered sugar and add slowly on low speed.
Melt the white chocolate over double boiler or in 15 second increments in microwave, stirring until just melted, do not burn. Mix in the cranberries.
Add chocolate and cranberries to mixer. Mix for 1-2 minutes. Spread over cooled cookie base.
Freeze to chill for 1 hour, then take out about 15 minutes before cutting into squares. This helps set the batter without adding too much flour.
Enjoy! If you like that, you’ll like this Italian holiday Cream Cake.