White Cranberry Bars

• Mix together well:
• 1 c. granulated sugar
• 1 1/2 c. brown sugar
• 1 1/2 c. butter
• 2 eggs
• Add and mix well:
• 1 1/2 t. baking soda
• 3/4 t. salt
• 2 c. flour
• With mixer on, slowly add:
• 1 3/4 c. flour
• Stir in:
• 2 c. craisins
• 2 c. white chocolate chips

Press into an ungreased cookie sheet (measures about 12″ x 17″). Bake at 375 degrees for about 20 minutes. Cool completely at room temperature (no refrigeration). Frost with a vanilla or buttercream frosting.

More info about this recipe:

~This recipe is what I created after eating a cranberry bar at Christmas time at a well known coffee shop. I knew that I could make these bars at home and not have to pay someone else! So I went home and make these. I love it! I have sold dozens of these bars. I have given away dozens of these bars. And the feedback usually is something to the effect that these taste better than the ones sold at a coffee shop.

~My cookie sheets are the bakers half sheets that measure about 12″ x 17″ size.

~Over baking these bars will make them dry and not as tasty. Please make sure to remove them from the oven just before they are golden brown! They are a cookie dough bar so to under bake them will keep them soft. Then cool completely. They will be soft. Don’t rush the process! Many times people want to hurry things. This makes them not as good.

~OK, a confession. I like to use Betty Crocker Rich & Creamy vanilla frosting for these. And it’s not so convenient because we like more than one tub on them but 2 tubs is too much. But this is our preference.

~These freeze really good! I will put them stacked in a container with waxed paper or parchment paper between each layer…. frosting and all. They come out good.