NUTMEG BARS RECIPES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over edges. Line large cookie sheet with cooking parchment paper.
• In medium bowl, crumble cookie dough; stir or knead in nutmeg until well mixed. Press evenly in bottom of foil-lined pan.
• Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 1 hour.
• Use foil to lift bars from pan. Trim crust edges from bar. Cut bar into 6 rows by 4 rows.
• In small microwavable bowl, microwave white vanilla baking chips uncovered on High 1 minute, stirring every 30 seconds, until melted and smooth. Dip 2 opposite corners of each square into melted chips, letting excess drip off. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside. In a small bowl, combine flour, nutmeg, baking powder, and baking soda; set aside.
• In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a time, into slightly cooled mixture, beating well after each addition. Stir in vanilla. Add flour mixture; stir just until combined. Stir in dried cranberries. Spread batter in prepared pan. Sprinkle batter with fresh cranberries. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven. Sprinkle top of bars with white chocolate.
• Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.