2 packages (12 oz each) Immaculate Baking Co.™ refrigerated organic oatmeal raisin cookie dough
1/2 cup plus 2 tablespoons white vanilla baking chips
1/3 cup dried cranberries
Heat oven to 350°F. Line 9-inch square pan with foil, allowing overhang of 2 inches over sides of pan. Spray foil with cooking spray.
In large bowl, break apart cookie dough; mix in 1/2 cup of the chips and the cranberries until blended. Press in pan.
Bake 28 to 34 minutes or deep golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Using foil to lift, remove bar from pan, and peel foil away. In small microwavable bowl, microwave remaining 2 tablespoons chips uncovered on High 30 to 45 seconds; stir until smooth. Drizzle over top of bar.
Cool at least 1 hour until chocolate is firm. Cut into 4 rows by 4 rows; store covered in airtight container at room temperature.
To easily line bottom of pan, tip upside down, and form foil around bottom and sides. Flip pan over, and place foil insert inside pan for a perfect fit!
Try dark chocolate chips instead of white chocolate chips for a new flavor twist.
|Calories from Fat||50|
|% Daily Value|