Time: approx. 45 minutes total1. Mix your sugar cookie pouch with 1/3 C melted butter and egg until a soft dough forms. Be careful not to pour the hot butter over the top of your egg. Unless of course you would like to enjoy pieces of scrambled egg in your cookie. You wouldn't? Me either! Just pour the butter in first, stir it around a bit, then add your egg. I used my hands to blend it all together. Hands sometimes work better than a wooden spoon.
Yield: 40 little bars...they are very rich
Recipe from Betty Crocker
1 pouch Betty Crocker Sugar Cookie Mix
1/3 C butter
1/3 C butter
1/4 C brown sugar
1 C sweetened dried cranberries
1 C macadamia nuts, chopped
1/2 C white vanilla chips
1 t oil
2. Press your dough into a 9x9 square pan. Bake at 350 for 15 minutes.
3. While the old girl is cooking in the oven, put your dried cranberries, 1/3 C butter and the brown sugar into a small sauce pan. Heat it over medium heat, stirring constantly until the mixture comes to a boil.
4. Spoon the cranberry mixture over the top of your partially baked crust.
5. Sprinkle the nuts all over the cranberry mixture. Return this beauty to the oven and cook for 10-15 more minutes, or until golden brown. Don't over bake here. You don't want a super crunchy bar.
6. Pour your white chocolate chips and the oil into a Ziploc bag. Heat the bag for 15 seconds, then squish it all around. Heat for
another 15 seconds and squish it again. If it's not all the way melted then put it in for another 15 seconds and ....you guessed it. Squish it around. Now listen. Don't get hasty and put the white chocolate in the microwave for 90 seconds at a time. If white chocolate gets too hot it gets all chalky and uncooperative. Just trust me....and go the 15 second route. Once the chocolate and oil are nicely combined snip a VERY SMALL cut in the tip of your bag and pipe the chocolate over the bars. Enjoy!