White Chocolate Cranberry Crumb BarsPosted: November 15, 2010
Yo. I’m single.
That means I can:
A.) Eat thirty of these bars and get fat without anyone to say so much as one word in complaint.
B.) Nix the bars, park my butt at the gym, and get a slammin’ breakup-revenge body a la’ Reese Witherspoon.
Either way, I can’t lose.
Hopefully, after six trials, blood (as well as a dried cranberry smear on my arm that I discovered, assumed was blood, and began screaming), sweat, and tears, these will not forever be associated in my mind with breakups (albeit relatively painless ones.)
White Chocolate Cranberry Crumb Bars
Ingredients (for Crumb Base)
- 2/3 c soy flour
- 1/4 c whole wheat flour
- 1/4 c + 1 tsp unbleached white flour
- 2/3 c brown sugar
- 1/4 c turbinado sugar
- 1/2 tsp baking powder
- 1/2 egg
- pinch salt
- 1/4 c Smart Balance Light (or other butter substitute)
- 1/8 c Greek yogurt
- 1/8 tsp cinnamon
- dry oatmeal (optional, for garnish)
- slivered almonds (optional, for garnish)
- 1 square natural almond bark (or equal amount of other white chocolate)
Ingredients (for cranberry filling)
- 2 c fresh cranberries
- 1/2 c turbinado sugar
- 4 tbsp apple juice
- 1/2 tsp corn starch
- Preheat oven to 350*
- Over medium heat, warm all cranberry filling ingredients, stirring occasionally until all cranberries have exploded. Remove from burner to cool.
- In a large bowl, combine all flours (reserving 1 tsp white flour!), sugars, baking powder, and salt.
- Cut in butter and yogurt; press with fork until loose crumbs have formed.
- Add egg; stir until evenly distributed.
- Spread 2/3 of the batter across the bottom of a greased pan. Spread the cooled cranberry mixture across the top of the batter.
- Add cinnamon and the reserved tablespoon of white flour to the remaining batter. Stir and use fingers to crumble across the top of the cranberry filling.
- Sprinkle oats and slivered almonds over top of finished product, along with another generous sprinkling of cinnamon if so desired.
- Bake for 22-25 minutes or until inserted knife comes out clean.
- Allow to cool for 45 minutes – an hour before cutting and icing.
- Melt white chocolate and pump into icing bag (or if you’re bust-azz broke like me, a ziploc baggie with the tip snipped!). Drizzle over top of bars.
- Enjoy and praise God you didn’t spend many hours and evenings in the kitchen trying to develop this @*(*#@(&U%#’ing recipe!
Picky Nicky, don’t forget to send me your address! I’ve got six of these babies ready to send your way as soon as I get the delivery deets!!!
These are certainly the epitome of fall deliciousness…I can’t wait to bring them to my Thanksgiving potluck! Perhaps one of my students will bring a cute, single, young family member to taste test them for me? 😉
Today’s Project Enthusiasm post to come this evening. See you then!!!