Ingredients

The following ingredients have 4 Servings
  • 1/4 cup sugar
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped fresh or frozen cranberries
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped nuts (I used pistachios)
  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons water

Instruction

  • Grease a small baking pan that will fit in your slow cooker. I used an 8-inch round pan and my 6-Quart oval slow cooker.
  • Place a trivet in your slow cooker or make one by rolling up foil into a coil.
  • In a large bowl, mix together the sugar, brown sugar and butter until well blended. Add the vanilla and egg and mix until creamy.
  • Lightly spoon flour into measuring cup and level off. Add the flour, baking powder, cranberries, white chocolate chips and nuts. Stir until well mixed.
  • With the back of a spoon press the dough evenly into the prepared baking pan.
  • Place the pan on the trivet in the slow cooker.
  • Cover and prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
  • Cook on HIGH, until edges are golden and set in the middle, 2 to 3 hours. (Mine were done in 2-1/2 hours.)
  • When finished cooking, remove the pan from the slow cooker and place it on a wire rack to cool completely.
  • In a small bowl, stir together the powdered sugar and water to make a glaze. Drizzle glaze over the cooled bars.
  • When cool, cut into 16 small wedges.