Cranberry White Chocolate Chip Crumble Bars

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We set up the dang tree.
Totally against my morals before Thanksgiving, but it had to be done.
We floated into Target, the land of Mandy-give-us-all-your-money-for-the-cutest-things-you’ve-ever-seen, and walked out with some new Christmas ornaments. We’ve been married 6 years, and have never been able to afford buying ornaments that follow any kind of theme. I’ve always been grateful for our tree, and the ornaments from our dear family members (mostly our Moms… okay, ALL from our Moms), but I’ve always wanted to have my tree match itself.
I chose glitter gold, buffed gold, shiny gold, and white with deep red and brown accents. I pulled out a couple cranberry garlands, our ornaments that matched that color scheme (and the jewel-looking ones), and got ready to slap them all on the tree. Then I wanted to throw up…
… because I NEVER NEVER NEVER decorate the tree before Thanksgiving.
Then I saw it.
My son’s eyes all aglow. He had pulled out our Christmas tree from it’s crusted old box, and plugged it into the wall. The lights all lit up beautifully… he was squealing for joy!
That’s when I noticed that only half the lights were working.
Our tree is one of those trees with the lights practically cemented into the branches. I knew we couldn’t buy a new tree, but I didn’t want our tree to be only halfway to the magic, you know?
I grabbed the pliers and went nuts on the thing; ripping off as many lights as possible.
2 hours later…
I strung up the white lights I purchased earlier for our balcony, and there was no turning back. Our tree was decorated, and Thanksgiving less than 2 days away. This better not become a habit.
– –
These bars are insane. Eat them with a fork, no plate needed.
That is all.
xo, 
blondie

Cranberry White Chocolate Chip Crumble Bars
makes a 9×13

ingredients:

crumble:
1 C granulated sugar
1 t baking powder
1/4 t salt
2 1/2 C all purpose flour
1/2 C almond meal (sliced almonds, pulverized to a powder in a mini food processor)
1 C cold butter (2 sticks), cut into cubes
1 egg

filling:
1/4 t cinnamon
juice of 1/2 an orange
4 C fresh cranberries
1/2 C white chocolate chips
2/3 C white sugar
1 t vanilla
1 T cornstarch

directions:
1. Preheat the panggangan to 375 degrees. Line a 9×13 glass dish with non-stick foil and spray with non-stick spray.
2. In the bowl of your stand mixer fitted with paddle attachment, mix together 1 C sugar, flour, almond meal, salt, and baking powder. Start speed on slow, add in the butter cubes and egg, then work up speed until dough is very crumbly. Press half the dough into the prepared pan.
3. In a separate bowl, stir together sugar, cornstarch, vanilla, and orange juice. Mix in the cranberries and white chocolate chips. Pour the mixture over the prepared dough. Spread out evenly.
4. Add 1/4 t cinnamon to the remaining dough and crumble over the berries. Bake for 55 minutes tops, or until the top is finished and turning slightly golden. Cool completely, chill for an hour, then cut into squares or bars. Store in the refrigerator in an airtight container. Dollop with homemade whipped cream, if you wish.

recipe adapted from: my baking addiction

thanks you.

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