White Chocolate Cranberry Blondies

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.'}"1.Preheat oven to 350ºF (180ºC). 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. 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.'}"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. 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.'}"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.