White Chocolate Cranberry Bars (Gluten Free, Paleo, Dairy Free, Grain Free, Refined Sugar Free)

Christmas is here! Can you believe it’s only a WEEK away?! It always comes so quickly and then it’s gone in the blink of an eye. I hope you’re enjoying ever so precious time with your family this time of year. My favorite way to spend time with my family: cooking and EATING… and baking! What is it about Christmas that makes baking so exciting, special, and fun?

The perfect treat to bake this Christmas season is these festive white chocolate cranberry bars. They are SUPER easy and you can totally get your kids (if you have them) to join in the fun and bake with you! Have you ever had the cranberry bliss bars from Starbucks? They used to be my FAVORITE and it occurred to me after making these that they are super similar and these are the healthy version! The only difference is these bars are more ooey gooey than those 🤤which is just fine by me

I’m crazy about the sweet/sour combination in these bars- very similar to the sweet/salty flavor people love. If you don’t tolerate dairy, make sure your chocolate chips are dairy free and substitute butter for ghee. I recommend lining your pan with parchment paper, then you don’t have to worry one second about them sticking in the pan. I let them cool completely and then chill them and then cut them- they hold together much better that way. But chilling is not necessary if you don’t have time or do not desire to do so.

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White Chocolate Cranberry Bars

Author: Anna Coon

prep time: 10 Mcook time: 1 hourtotal time: 1 H & 10 M

ingredients:

Wet ingredients

• 1 stick butter, softened
• 1c coconut sugar
• 2 eggs
• 1/2c pure maple syrup
• 1/2c cashew butter

Dry ingredients

• 1.5c fine almond flour
• 1/3c coconut flour
• 1t baking soda
• 8oz fresh cranberries
• 11 oz bag white chocolate chips

instructions:

How to cook White Chocolate Cranberry Bars

1. Preheat oven to 350F.
2. Wash and drain cranberries.
3. Cream butter and sugar together in a mixer. I used my standing mixer for ease but not necessary.
4. Add other wet ingredients and mix well.
5. In a separate bowl, mix dry ingredients and stir.
6. With mixer on low, slowly add dry ingredients to wet until well mixed.
7. Gently fold in cranberries and chocolate chips and mix well.
8. Pour into a parchment lined 9x13 pan and bake at 350  for 1 hour.
9. Let fully cool and chill before slicing. 
10. Keeps in the fridge for 1 week.

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