White Chocolate Cranberry Blondies
1 cup (250mL) Crisco® Golden All-Vegetable Shortening
2 1/2 cups (625mL) lightly packed brown sugar
2 tsp (10mL) vanilla
1/2 tsp (2mL) salt
3 cups (750mL) all-purpose flour
1 cup (250mL) coarsely chopped white chocolate (about 4oz/125g)
1 pkg (142g) Ocean Spray® Craisins® Sweetened Dried Cranberries
2 oz (50g) bittersweet chocolate, melted
1.Preheat oven to 350°F (180°C). Grease a 13-x 9-inch (3L) baking dish. Beat the shortening with the sugar until fluffy. Beat in eggs, one at a time. Stir in vanilla and salt.
2.Blend the flour into the wet ingredients in two additions. Stir in the white chocolate and Craisins®. Spread the batter in the pan. Bake on the centre rack for 40-45 minutes or until brown around the edges but still very moist in the centre. Cool on a rack.
3.Drizzle bittersweet chocolate over the blondies. Chill until set. Slice into bars. Store at room temperature for up to 3 days or freeze for up to 1 month. Makes 36 bars.