White Chocolate Cranberry Popcorn Bars Recipes

WHITE CHOCOLATE CRANBERRY POPCORN RECIPE

Steps:

• Melt coconut oil in a X qt pot over medium-high heat.
• Place 3 kernels of unpopped corn into oil and cover with lid.
• Once these have popped, you'll know it's time to add the rest.
• Pour unpopped popcorn into hot oil, cover with lid and remove from heat for 30 seconds, then return to heat.
• When several kernels have popped, begin carefully shaking the pot side to side, front to back while still on the heat, to keep kernels moving inside.
• Continue shaking until you don't hear many kernels still left in the bottom of the pot, and popping slows down, around 3 minutes
• Remove from heat and remove lid carefully to let steam escape.
• Add salt and stir.
• Microwave melting white chocolate according to package directions, being careful not to overcook.
• Pour half of melted white chocolate over popcorn and stir.
• Add dried cranberries and almonds, stir again.
• Add remaining white chocolate and stir one final time, getting even distribution.
• Spread popcorn mix onto a jelly roll pan and pop into fridge for 30 minutes to cool and harden.
• Store in an airtight container.

WHITE CHOCOLATE CRANBERRY NUT POPCORN RECIPE - (4.3/5)

Steps:

• Line a jelly roll pan with waxed paper and set aside. take your popped popcorn and place on a cookie sheet and remove all unpopped kernels then put popped popcorn in a large mixing bowl. sprinkle with cinnamon to your liking. melt white chocolate chips in micro. drizzle it over the popcorn mixture and toss to coat. Add remain ingredients..nuts & cranberries. stir gently to mix together. Then spread the popcorn out on the prepared jelly roll pan. Cool completely until chocolate hardens. Break into pieces; serve immediately, or store in an airtight container up to 3 days.Enjoy

CRANBERRY AND WHITE CHOCOLATE CARAMEL CORN

Steps:

• Heat oven to 200°F. Divide popcorn between 2 ungreased 13x9-inch pans.
• In 3-quart heavy saucepan, heat brown sugar, butter, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes longer, stirring occasionally; remove from heat. Stir in baking soda.
• Pour caramel mixture over popcorn; stir until well coated. Add 1 cup cranberries and 3/4 cup baking chips to each pan; toss until well coated. Bake 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool. Store in airtight container.

WHITE CHOCOLATE CRANBERRY POPCORN BARS

Steps:

• Spray 13x9-inch baking pan and large bowl with cooking spray.
• Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cranberries, morsels and almonds in bowl.
• Place marshmallows and butter in 8-cup glass measure. Microwave on HIGH 2 minutes or until smooth when stirred. Immediately pour over popcorn mixture; toss until coated evenly. Place in pan. Moisten hands with water; press mixture evenly into pan. Allow to cool. Cut into 24 bars.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
• Prepare cake: Beat brown sugar and butter with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat until well combined. Gradually beat in flour until smooth. Stir in cranberries and white chocolate chips with a spoon. Pour batter into the prepared baking pan and spread evenly.
• Bake in the preheated oven until light brown, 30 to 35 minutes. Remove from the oven and let cool, about 30 to 45 minutes.
• Prepare frosting: Beat cream cheese, powdered sugar, lemon juice, and vanilla with an electric mixer until smooth.
• Spread frosting over cooled cake, then sprinkle chopped cranberries over top. Let sit for 3 hours. Cut in thirds down the length of the pan, then in quarters across the width. Then cut each square diagonally to create 24 triangular pieces.