Oatmeal Cranberry White Chocolate Cookie Bars Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix

Butter, water and egg called for on cookie mix pouch

1/2

teaspoon ground cinnamon

1

bar (4.4 oz) white chocolate, coarsely chopped (about 1 cup)

3/4

cup dried cranberries

Preparation

Heat oven to 350°F. Spray 9-inch square pan with cooking spray.

In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan.

Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes.

In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.

Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.

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