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Wednesday, December 24, 2014

{Gooey White Chocolate Cranberry Revel Bars}

Christmas is a day away!  And as I sit her humming Christmas Carols to myself (in the wee morning hours) I have a hard time believing that it is Christmas Eve!  

The holidays are an odd thing to me as I get older.  I find myself grasping tightly to old family traditions while embracing new Holiday traditions with Derek and his family.  

So today in light of holding on to the past while embracing the future I am sharing a new holiday bar recipe with you along with a few links to my favorite holiday dishes (including my favorite Chicken Wild Rice Soup that my mom makes every year for Christmas eve)!  I hope you enjoy!  Merry Christmas

Gooey White Chocolate Cranberry Revel Bars
Adapted From This Recipe and This Recipe:

Peanut Butter Oatmeal Cookie Bottom: 
1 Stick of Butter
3 Cups Rolled Oats 
2 1/2 Cups Flour 
2 Cups Packed Brown Sugar 
2 Eggs
1 Teaspoon Baking Soda 
2 Teaspoons Vanilla
3/4 Cup Cranberries

White Chocolate Filling: 
2 Cups White Chocolate Chips
2 Tablespoons Butter 
2 Teaspoons Vanilla
1- 14 Oz. Can Sweetened Condensed Milk 

1- In a large bowl combine brown sugar and butter, beat with an electric mixer until smooth.  Add egg and vanilla into the butter and sugar and mix until well incorporated.  Set mixture aside.  
2- In another large bowl combine oats, flour and baking soda. 
3- Slowly add the wet ingredients into your dry ingredients.  Mix until dry and wet ingredients are incorporated. Gently stir in cranberries and set Aside.
4- In a medium saucepan combine butter (remaining 2 tablespoons), white chocolate, and sweeten condensed milk.  Cook on low heat until white chocolate and butter  has melted, stir occasionally.  Remove from heat and stir in vanilla. 
5- Press two-thirds of the oat mixture onto the bottom of an ungreased 15x10x1 inch pan.  Spread white chocolate mixture over top of oat mixture.  Using your fingers crumble the remaining oatmeal mixture over top of the white chocolate. 
6- Bake bars in a 350 degree oven for 25 - 30 minutes (until tops of bars are slightly browned and the white chocolate looks glossy).  Completely cool bars before cutting! 

Brunch N’Cupcakes Holiday Favorites:
Minnesota Wild Rice Soup – Brunch N'Cupcakes
Pumpkin Coffee Cake – Brunch N’Cupcakes
Peanut Butter Blossoms – Betty Crocker 


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