Ingredients
- 1 Cup unsalted butter, softened
- 1 Cup packed brown sugar
- zest of one orange
- 1 teaspoon vanilla
- 3 large eggs
- 1 1/2 Cups flour
- 1/4 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/2 Cup minced dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup pistachios
- white chocolate chips
- light corn syrup
Preparation
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Lightly coat lining with non-stick spray or butter; Set aside.
- In a large bowl, sift together dry ingredients. Set aside.
- In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, orange zest and vanilla. Beat until well combined.
- Slowly add the flour mixture and mix until just combined. Fold in the cranberries, white chocolate and pistachios. The batter will be thick.
- Spread batter into prepared pan and spread evenly. Bake for about 20 to 25 minutes or until toothpick inserted into the middle comes out clean.
- Transfer to a wire rack and allow to cool completely.
- Melt the white chocolate and light corn syrup and stir until smooth. Drizzle over top, let set, cut and serve.
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