Best Cranberry Ice Cream Squares With Chocolate Cookie Crust 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.

HOLLY'S CHOCOLATE CRANBERRY COOKIE BARS

Steps:

• 1. Mix all dry ingredients well for crust, add wet ingredients and mix very well. Press into greased 13x9" pan. Run cranberry sauce through food processor until smooth, pour and level out over cookie crust. Bake in 350* oven for about 20 minutes until crust is done and cranberry sauce is a little bubbly.
• 2. While it's baking, add chocolate chips and shortening to heavy pot and melt over low-medium heat stirring constantly so not to burn!
• 3. Pour chocolate over cranberry sauce and cookie crust, cover and let set 4 hours or overnight.

WHITE CHOCOLATE CRANBERRY CHEESECAKE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy. Add 1 egg, 1 teaspoon vanilla extract, and almond extract; mix until combined. Stir flour and salt into creamed mixture until crust mixture is well combined; fold in white chocolate chips and dried cranberries. Press crust mixture into the prepared baking dish.
• Beat sweetened condensed milk and cream cheese together in a bowl using an electric mixer until well combined. Add 2 eggs, lemon zest, and 1 teaspoon vanilla extract; beat well. Spread cream cheese mixture over crust mixture.
• Whisk cherry preserves in a small bowl until runny. Drop spoonfuls of cherry preserves over cream cheese mixture layer. Lightly draw a knife through cream cheese mixture creating a swirling pattern.
• Bake in the preheated oven until cheesecake is lightly browned and crust pulls away from sides of dish, 35 to 40 minutes. Cool and refrigerate before serving, at least 1 hour.

CRANBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the sugar, flour, baking powder and salt. Cut in the butter or margarine until the lumps are no larger than peas. Stir in the egg just a little bit, but allow the mixture to stay somewhat crumbly.
• Sprinkle half of the mixture in an even layer in the bottom of a 9x13 inch pan. Pack down into a solid crust. Spread the cranberry sauce over the crust. Crumble the remaining mixture over the cranberry sauce.
• Bake for 40 minutes in the preheated oven, until the top is golden brown. Cool before slicing into bars.

WHITE CHOCOLATE-CRANBERRY COOKIE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE-COOKIE CRUST

Steps:

• In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap. In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, add the cranberry sauce and the Grand Marnier, and beat the mixture until it is just combined. Spread the ice-cream mixture over the crust, sprinkle the top with the remaining cookie crumbs, and pat the cookie mixture, covered, for 6 hours, or until it is firm, invert a platter over the pan, and invert the pan onto the platter. Unmold the dessert onto the platter, discarding the plastic wrap, and cut it into squares with a serrated knife.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY ICE-CREAM SQUARES WITH CHOCOLATE COOKIE CRUST

Steps:

• In a food processor, grind the cookies fine and pat 1/2 the cookie crumbs firmly into the bottom of a 9-inch square baking pan lined with plastic wrap. In a large bowl of an electricmixer, beat the ice cream with the paddle attachment until it is softened. Add the cranberry sauce and the liqeuer, and beat the mixture until it is just combined. Spread the ice-cream mixture over the cookie crust,sprinkle the top with the remaining cookie crumbs. Place in the freezer, covered for 6 hours, or until it is firm. Remove from the freezer and invert a platter over the pan, then invert the pan onto the platter. Unmold the dessert on top the platter,discarding the plastic wrap. Cut into squares with a serrated knife and serve. If children are included in on this dessert, omit orange liqueur.

CRANBERRY ICE CREAM

Steps:

• In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.