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Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside. In a medium saucepan heat and stir 12 ounces white chocolate over low heat until melted and smooth. Remove from heat; stir in butter until melted. Let cool for 15 minutes.
Add eggs and sugar to melted chocolate mixture. Whisk until smooth. Stir in flour and vanilla just until smooth. Fold in nuts, cranberries and 2 tablespoons crystallized ginger. Spread the batter evenly in the prepared pan. Bake for 28 to 30 minutes or until top is light brown and sides begin to pull away from pan. Cool in pan on a wire rack.
In a small saucepan heat and stir the remaining 4 ounces white chocolate and shortening over low heat until melted and smooth. Drizzle over cooled bars and sprinkle with remaining 2 tablespoons crystallized ginger. If desired, sprinkle with additional chopped dried cranberries. Use the foil to lift the uncut bars out of the pan. Place on cutting board. Cut into bars.