Sunday, December 9, 2012

Cranberry, Apricot, and White Chocolate Blondies

Laura, Brittany, and I picked up this reciped during the cookie tour. We didn't get to try these bars since Jay Design Studios (who got the recipe from the Cookie Bible) ran out, but I knew I had to make them! I ended up finally getting the apricots later in the week and making them just in time for girl dinner. They were a success. The flavors worked together perfectly. I used the leftover fresh cranberries from making Laura's cranberry crumb bars.

1/2 cup butter, melted
1 2/3 cups white chocolate chips
2 eggs
1/4 cup granulated sugar
1 1/4 cups flour
1/3 cup apple cider or orange juice (I used apple cider)
1 cup fresh cranberries, chopped
1/4 cup dried apricots, chopped
1/2 cup chopped pecans
1/4 cup packed light brown sugar

Grease a 9 inch baking pan and preheat the oven to 325 degrees. I used Brittany's gorgeous Le Creuset pan. That pan has seen so many great desserts.
Anyways, stir in 1 cup of white chocolate chips into the melted butter and let sit for 1 minute. Stir until chips are melted.
Beat eggs in a separate, large bowl until foamy. Add granulated sugar and beat until pale yellow. Add flour, juice, melted chips, and stir until just combined.

Spread half of this batter into the pan. Bake for 15 minutes until the crust is just lightly browned at the edges.
Take out of the oven. Mix cranberries, apricots, and the rest of the chocolate chips into the remaining batter.

Spread over the hot baked mixture.
Sprinkle the nuts and the brown sugar on top of this mixture.

Bake for 25-30 minutes more until the edges are lightly brown. Cool and then cut into bars and enjoy!

1 comment:

  1. these were so perfect! and your picture looks nice, i love that pan.



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