Tuesday, December 24, 2013

Ginger Cranberry White Chocolate Bars (Quick and Easy Gluten Free)



One early Christmas with my family down and we're off to VA Beach to see Chris' mom and sister. Then we're heading to Charlottesville for a night in a dog-friendly hotel and driving Skyline drive on the way home. I can't wait and I need it- time out of town, shopping, fresh air and country drives.

I made these cookies for a cookie swap and I was really pleased with them! The creamy white chocolate, simple cookie layer and zesty bits of cranberry and ginger just scream cozy and Holiday. And minus the bit of trickiness I had with spreading the white chocolate chips, they were super easy!

Ginger Cranberry White Chocolate Bars
makes 24 small squares

Cookie Bar
4 C blanched almond flour
1/2 C butter melted
1/2 C honey
1/2 tsp salt

Ginger Cranberry White Chocolate Topping
2 bags white chocolate chips (confirm that they are gluten free)
1/4 C chopped craisins
1/4 C chopped sugared ginger

Preheat the oven to 350
Line a 9x13 brownie tin with parchment paper so that the paper overflows on both sides- you can use this as a handle when the cookie bar has cooled

Make the cookie bar by first mixing the melted butter, honey and salt. Then mix in the blanched almond flour until combined- the batter may be a little crumbly and that's okay.
Poke with a fork a few times so that it does not bubble up while baking
Bake for 20 minutes until slightly golden brown
Remove from the oven and top with the white chocolate chips
Return to the oven and heat around 2 minutes so that the chips start to glisten
Remove from the oven and spread with a metal knife until all of the chocolate chips have melted and spread into a smooth topping
(I had a little trouble with this depending on which brand of chips I used- I had to return it to the oven more often to melt the chips, and then I had to press a little harder to spread the chips, but eventually they did spread nicely)
While the chocolate is still warm, sprinkle the chopped craisins and ginger on top and then press them into the chocolate
Cool on the counter until the pan is room temperature, and then place in the fridge to finish cooling and solidifying
To cut the cookie bars, remove from the fridge and use the excess parchment paper to gently lift up the entire sheet of cookies onto a cutting board
Cut into equal squares with a large, heavy knife

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