Best 7 Chocolate Cranberry Treats Recipes

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

CHOCOLATE RASPBERRY RICE CEREAL TREATS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place a cooling rack on a baking sheet.
• Heat a large saucepan or Dutch oven over low heat, then add the butter and heat until melted. Add the marshmallows and stir until just melted, then stir in the cereal, salt and 1 cup raspberries until the cereal is coated. Use the cooking spray to spray your hands or a spatula and press the marshmallow mixture into the baking dish in an even layer.
• Let set up, 15 to 20 minutes, then add the cream and chocolate to a small saucepan. Stir over low heat until the chocolate is completely melted and combined. Remove to a bowl.
• Cut the treats into 1-inch squares and place on the cooling rack. Dip one corner of each treat into the chocolate, then return to the cooling rack and sprinkle with a little of the remaining raspberries. Let the chocolate cool completely, then serve.

CHOCOLATE-CRANBERRY ENERGY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
• Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
• Bake in the preheated oven until set, about 10 minutes.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

WHITE CHOCOLATE-CRANBERRY CRISPY RICE TREATS

Steps:

• Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
• Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
• Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.

CHOCOLATE, CRANBERRY & OAT BARS

Steps:

• Heat oven to 350ºF.
• Microwave cranberries and orange juice in microwaveable bowl on HIGH 30 sec.; stir, Set aside. Combine next 4 ingredients.
• Beat margarine and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until blended. Gradually beat in oat mixture. Stir in cranberry mixture, chocolate and nuts.
• Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Cool completely before cutting into bars.