Servings: 8 dozen
Equipment
- Oven
- Large Bowl
- Utensils
- Baking Pan
Ingredients
Part 1: Cookie Bar
- 1 1/2 cup Light Brown Sugar ( packed )
- 1 cup Butter ( melted )
- 2 Large Eggs ( room temperature )
- 2 tsp Vanilla Extract
- 2 1/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 cup Allez Blanche 30% White Couverture Chocolate Chips
- 1 cup Dried Cranberries ( coarsely chopped )
- 1 cup Chopped Pecans ( toasted )
- 1/4 cup Orange Zest
Part 2: Frosting
- 8 oz Cream Cheese ( softened )
- 1 cup Granulated Sugar
- 1/2 cup Butter ( softened )
- 3 tbsp Orange Zest ( grated, divided )
- 2 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 1/3 cup Dried Cranberries ( coarsely chopped )
Instructions
Part 1: Method - Cookie Bar
- Preheat oven to 350°F. In a large bowl, beat brown sugar, melted butter, eggs and 2 tsp Vanilla Extract until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture. Stir in 1 cup Allez Blanche 30% White Couverture Chocolate Chips, cranberries, pecans and orange zest.
- Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool completely in pan on a wire rack.
Part 2: Method - Frosting
- In a large bowl, combine cream cheese, confectioners' sugar, butter, 1 tablespoon zest and 2 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract; beat until smooth.
Part 3: Assembly
- Spread frosting over cookie bars. Combine dried cranberries and remaining 2 tablespoons zest; sprinkle over frosting. Refrigerate at least 2 hours. Cut into triangles. Store in the refrigerator.