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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil, extending the foil over the edges of the pan; set aside. Place cookie dough in a large bowl; let stand for 15 minutes. Knead in the ginger, cinnamon and cloves. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes.
Meanwhile, for filling, in a medium bowl, stir together eggs, walnuts, brown sugar, molasses and cranberries. Pour over baked crust, spreading evenly.
Bake for 18 to 20 minutes or until filling is set. Cool in pan on a wire rack. In a small saucepan, heat and stir white chocolate over low heat until melted and smooth. Drizzle over uncut bars. Let stand until set. Use foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into thin bars.