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White Chocolate Cranberry Blondies

 White Chocolate Cranberry Blondies
A holiday color studded delight. Serve warm, à la mode for extra fun. Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
24 Servings35 min.


  • Carlini Cooking Spray
  • 1 cup Southern Grove Dried Cranberries
  • 2 cups hot water
  • 3/4 cup Countryside Creamery Unsalted Butter, softened
  • 1-1/2 cups Baker's Corner Brown Sugar
  • 4 teaspoons Stonemill Essentials Pure Vanilla
  • 2 Goldhen Large Eggs
  • 1-1/2 cups Baker's Corner All Purpose Flour
  • 1 teaspoon Baker's Corner Baking Powder*
  • 1/2 teaspoon Stonemill Essentials Iodized Salt
  • 1 cup Baker's Corner White Chocolate Baking Morsels


  • Preheat oven to 350°. Coat a medium sheet pan with cooking spray
  • and line with parchment paper.
  • In a small bowl, rehydrate the dried cranberries by combining with
  • hot water. Let sit for one minute. Drain.
  • In a medium bowl, cream together the butter and brown sugar with an
  • electric mixer. Add the vanilla and eggs, one at a time.
  • In a medium bowl, combine the flour, baking powder and salt. Add to
  • the butter mixture and mix to combine.

2 of 2

White Chocolate Cranberry Blondies (continued)

Directions (continued)

  • Fold in the cranberries and white chocolate morsels. Evenly press the
  • batter into prepared pan.
  • Bake for 18-20 minutes until the top is a light golden brown. Allow
  • to cool for 20 minutes.
  • Cut into squares or create shapes with holiday cookie cutters.
  • Yield: 24.
*These are Seasonal items that are only in stores for a limited time and may no longer be available.