This delicious square from Vancouver blogger Karen Gordon uses fresh cranberries: cookie base, covered with cranberry jam, then white chocolate chips, topped with more of the base crumbled along with more white chocolate. The tangy cranberry keeps the squares from tasting too sweet.
Cranberry Jam
| 1 lb | (480gram bag) fresh or frozen cranberries |
| ½ c | brown sugar |
| 2 T | water |
| 1 T | freshly squeezed lime juice |
| ½ t | grated lime zest |
Rinse fresh cranberries and add them to a medium saucepan with the brown sugar and water. Over medium heat, bring the mixture to a boil. Turn heat down to medium low and continue cooking for 15-20 minutes until the cranberries burst and the mixture thickens into a jam-like consistency.
Remove from heat and stir in lime juice and zest. Let it cool to room temperature before preparing the dough.
Cookie Base
| 2 c | all-purpose flour |
| ½ c | granulated sugar |
| 1 c | butter, cold and cubed |
| 1 | large egg |
| 2 t | vanilla extract |
| 1½ | cups (255g) white chocolate chips |
Preheat the oven to 350°F. Spray a 9-inch baking pan with cooking spray and line with parchment paper, leaving overhang for easy removal.
In a large bowl, whisk the flour and sugar together. Add cold, cubed butter and rub it into the dry ingredients with your fingers until it resembles coarse crumbs.
In a small bowl, whisk the egg and vanilla extract. Add this to the crumb mixture, stirring with a wooden spoon until the dough begins to form. Gather dough and form into a ball.
Divide the dough in half. Press one half into the bottom of the prepared baking tray.
Bake the crust for 13-15 minutes until golden at the edges. Let it cool.
Spread the cranberry jam evenly over the cooled crust, then sprinkle with white chocolate chips, reserving ¼ cup for later.
Crumble the remaining dough over the chocolate, without pressing it down. Top with the reserved chocolate.
Bake for 25 minutes or until the top is lightly golden. Let it cool completely.
Once cooled, use the parchment paper to lift the bars from the tray. Place on a baking sheet and refrigerate for 4 hours. (This ensures nice, clean slices). To slice, warm a sharp knife with hot water, dry and cut into bars, cleaning the knife between each cut. Store leftovers in an airtight container in the refrigerator.
Makes one 9-inch pan.