Ingredients
The following ingredients have 4 Servings
- 1 cup 2 sticks unsalted butter
- 2 cups light brown sugar (firmly packed)
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 cup dried cranberries
- 3/4 cup white chocolate chunks, I use Ghirardelli White Chocolate Baking Bars
- 3/4 cup pecans (medium chopped, divided)
Instruction
- Preheat oven to 350 degrees.
- Spread pecans on a baking sheet, and toast in oven for 5-7 minutes until fragrant. Set aside.
- Line a 9x9 pan with parchment paper, extending the paper over the sides. Spray lightly with non-stick cooking spray. Set aside.
- Melt butter in a medium pot over medium-low heat. Cook for 3-4 minutes until golden brown, stirring occasionally. Watch carefully so it doesn't burn.
- Remove from heat and let cool for a few minutes.
- Add brown sugar and eggs, one at a time stirring to incorporate.
- Add vanilla and mix well.
- In a separate bowl whisk together flour, salt and baking powder.
- Add to butter mixture and mix until well combined.
- Add 1/2 cup cranberries, 1/2 cups white chocolate chunks and 1/2 cups toasted pecans.
- Pour batter into prepared pan. Sprinkle with extra 1/4 cup white chocolate chunks and 1/4 cup toasted pecans.
- Bake 30-35 minutes until toothpick comes out mostly clean.
- Cool before cutting into bars.
