Layers

I've always loved the creative potential of layered bar cookies, and have previously experimented with different combinations of flavors, textures and colors with very delicious results. When I saw Trader Joe's new cranberry apple butter the other day, along with the first appearance of fresh cranberries in the produce aisle, the wheels in my head started turning and I knew it was only a matter of time before I was pulling a cranberry layer bar out of the oven! 


I decided to go with a classic shortbread crust for the bottom layer, and then a simple ribbon of cranberry apple butter in the center. Through some negotiation with my cupboard, the top layer became a fudgy but very light white chocolate-cranberry blondie. I had some doubts about the finished product, but it is hands-down the best thing I've made in months. If you're looking for a wintery dessert full of tart flavor balanced by white chocolate sweetness, don't miss this one :)


Cranberry White Chocolate Bars
1. Make shortbread dough, press into 8" square pan (prepared with parchment or nonstick spray) and prick all over with a fork. Bake for 10-12 minutes or until the dough is slightly browned on the edges.
2. Spread a substantial layer of Trader Joe's cranberry apple butter on top of the shortbread (it will take almost the whole jar).
3. Spread the blondie batter on top, stretching to cover the entire top surface. 
4. Spread fresh or frozen cranberries on very top, press down slightly to set them.
5. Bake at 375 degrees for about 30-40 minutes, or until the top layer has puffed up, is slightly browned and the center is set.


Whole Wheat Shortbread
Adapted from Cate's World Kitchen

1 C whole wheat flour
3 Tbsp sugar
1 Tbsp powdered sugar
1/4 tsp salt
1/2 C (1 stick) unsalted butter, cut into small pieces and chilled
1 egg yolk, lightly beaten


Directions: Toss the sugars, salt, and flour together in a medium bowl. Use a pastry cutter or forks to blend in the butter until the mixture looks like coarse meal. Stir the egg yolk in and mix with a fork just until combined (the dough will be crumbly), then press into the prepared pan. 


White Chocolate Blondies
Adapted from Everything Nice


1/4 C butter
3/4 C white chocolate chips
1/2 C sugar
1/4 C brown sugar
1 C whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs

Directions: Melt butter in microwave safe bowl. Stir in white chocolate chips until melted and smooth. Combine the sugar, brown sugar, flour, baking powder and salt. Beat the eggs until combined, then add in dry ingredients and the white chocolate mixture. Mix until just combined.