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White Chocolate Cranberry Blondies
- 1 cup (250mL) Crisco® Golden All-Vegetable Shortening
- 2 1/2 cups (625mL) lightly packed brown sugar
- 4 eggs
- 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® 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.
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Enjoy the crisp and tangy taste of fresh Ocean Spray cranberries straight from the bog. Stock…
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