Cranberry blondies

White chocolate cranberry blondies from "Taste of Home Baking." (MCT)

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2 1/2 dozen.

Minty cream cheese bars

Servings: 32

Prep: 25 min
Bake: 25 min plus cooling

2 cups (12 ounces) semisweet chocolate chips
6 tablespoons butter, cubed
3/4 teaspoon mint extract
2 cups crushed cream-filled chocolate sandwich cookies (about 20 cookies)
2 cups chopped walnuts
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
4 eggs
2 tablespoons cold brewed coffee
1/4 cup all-purpose flour

In a large microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in extract until smooth. Stir in cookie crumbs and walnuts (mixture will be very moist).

Set aside 2 cups for topping. Press remaining crumb mixture onto the bottom of an ungreased 13-in. x 9-in. baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned.

Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in coffee. Gradually add flour just until combined.

Spread over crust. Sprinkle with reserved crumb mixture. Bake for 25-27 minutes or until set. Cool on a wire rack. Cut into bars. Yield: about 2-1/2 dozen.

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