Bready or Not: Cranberry-Candied Ginger Blondies with Macadamia Nuts
These soft, chewy bars include dried cranberries, crystallized ginger, and macadamia nuts inside and out.
Course: Dessert, Snack
Author: Beth Cato
11ozwhite chocolate chips
1/2cupunsalted butterroom temperature
1 3/4cupall-purpose flour
1cupmacadamia nutscoarsely chopped
4ozwhite chocolate chips
Preheat oven at 350-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
In the microwave or in a saucepan on the stovetop, at low heat warm the bag of white chocolate chips until melted. In the microwave, that means brief bursts at low power and stirring well between each pass--watch it, as it can burn fast! Stir in the butter until it's melted. Set aside to cool for 15 minutes.
Whisk the eggs and sugar into the white chocolate mix followed by the flour and vanilla. Fold in the macadamia nuts, cranberries, and candied ginger. Spread evenly in the ready pan.
Bake for 28 to 30 minutes, until top is light brown and center passes the toothpick test. Cool pan completely.
In the microwave or in a saucepan on the stovetop, melt the white chocolate and shortening over low heat until smooth. Drizzle over the bars. Immediately sprinkle the remaining ginger and cranberries over the top and gently tap them into the drizzled chocolate. Let set at room temperature or fridge.
Use the foil to lift contents onto cutting board. Slice into bars. Store in sealed containers with waxed paper between the layers.