These scrumptious bars combine two traditional holiday treats to create a mouthwatering bite perfect for the holidays. Swap your butter 1:1 with Becel Sticks, which require no softening so you can go from prep to enjoyment in 30 minutes.
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 Becel unsalted margarine sticks
- 1 cup firmly packed light brown sugar
- ¼cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp white chocolate chips
- ½ cup dried cranberries
- ½ cup toasted chopped
Preheat oven to 375 °F (190 °C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper, leaving 2-inch (5 cm) overhang. Spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Beat margarine sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine white chocolate chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
Bake 20 minutes or until toothpick inserted in centre comes out clean. Cool in pan on wire rack for 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.
Prep time: 10 minutes Cook time: 20 minutes Makes: 30 cookie bars
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