Barres de chocolat blanc aux canneberges
Ingrédients
- 2 tasses de farine tout usage
- 2 cuillères à café de poudre à pâte Fleischmann's®
- 1 c. à thé de sel
- 2 tasses de cassonade
- 4 œufs
- 2/3 tasse d'huile de maïs Mazola®
- 1 c. à thé d’extrait de vanille pur
- 1 tasse de pépites de chocolat blanc
- 1 cup dried cranberries
- 1 tasse d'amandes effilées
Glaze (optional)
- 1/4 cup white chocolate chips
- 1 teaspoon vegetable shortening
PRODUITS
Méthode
- Préchauffer le four à 350 °F.
- Combine flour, baking powder and salt in mixer bowl. Add brown sugar, eggs, oil and vanilla; mix well on medium speed of electric mixer. Stir in white chocolate chips, cranberries and almonds.
- Place mixture in a greased 13 x 9-inch baking pan. Bake for 35 to 40 minutes or until light brown and firm in center. Place pan on wire rack to cool; cut into bars.
- Glaze: If desired, garnish with glaze prior to cutting into bars. Combine glaze ingredients in a microwave-safe bowl. Microwave on 50% power for 20 seconds; stir. Microwave for 20 seconds longer or as needed to completely melt. Stir until very smooth. Drizzle over bars with a spoon. OR, transfer to a resealable plastic bag. Snip a tiny corner and squeeze chocolate over bars. Sprinkle with additional dried cranberries, if desired.
