Makes 9 – 12
I feel like there’s a never-ending quest to find something to do with leftover cranberry sauce. While I prefer smooth canned sauce, I respect those who prefer chunky or homemade. If you are in that camp, this recipe is for you. I actually made these bars with the leftover cranberry jam from my Cranberry-Almond Tart, so you can absolutely make these from scratch if you don’t have sauce laying around.
- 8 tablespoons (113 grams) unsalted butter, melted
- 6 tablespoons (75 grams) granulated sugar
- 1 ¼ cups (163 grams) all-purpose flour
- ¼ teaspoon salt
- 4 ounces (113 grams) white chocolate, coarsely chopped and divided
- ¾ cup cranberry jam or chunky sauce
Make the Bars
- Preheat oven to 350°F. Grease an 8-inch square pan and line with parchment paper. Set aside.
- In a medium bowl, combine the melted butter and the sugar before adding the flour and salt. Mix until combined. Fold in about half (2 ounces) of the white chocolate.
- Press ⅔ of the mixture into the bottom of the prepared pan as evenly as possible.
- Spread the cranberry jam over crust layer, and then creating clumps of the remaining dough, sprinkle over the top. Sprinkle 1 more ounce of the chocolate over the top.
- Bake for about 30 minutes or until edges and top turn golden brown. Allow the pan to cool completely.
- When cool, remove the bars from the pan and cut into squares. Melt the rest of the white chocolate in a double boiler or the microwave and drizzle over the top. Serve once the chocolate is set. Remaining bars can be refrigerated for up to 3 days.