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24 bars


Cranberry and White Chocolate Streusel Bars 1 cup butter, softened and cut into bits 2 cups flour ⅔ cup oats ½ cup sugar 2 egg yolks Cranberry filling from 8 oz fresh cranberries (recipe below) ⅓ cup chopped walnuts ⅓ cup white chocolate chips Cranberry Filling 8 oz (2 ½ cups) fresh cranberries ⅔ cup sugar 3 tablespoon water


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Preheat over to 350F. Butter a 7×11 inch pan. Prepare the cranberry filling first. In a medium sized saucepan, place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrup, about 5 minutes. Remove from heat and let cool while you make the shortbread. After filling is done. In a food processor, mix flour, oats and sugar 10 seconds. Add 1 cup butter; mix until mixture forms a ball. Set aside ½ cup of mixture. Mix in yolks. Press yolk mixture into pay. Spread with cranberry filling. Sprinkle walnuts and chocolate chips, then press into dough. Form pea-sizes crumbs with reserved dough mixture, sprinkle over top. Bake at 350F until topping is pale gold, about 45 minutes. Cool on rack and cut into 24 bars.


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