WHITE CHOCOLATE FRUITCAKE BARS

White Chocolate Fruitcake Bars image

These cookie bars are studded with the best parts of traditional fruitcake (orange zest and dried fruit) and spiced up with lots of fresh ginger. The white chocolate drizzle creates a blank canvas that's perfect for sprinkles and/or sanding sugar.

Provided by Tara O'Brady

Categories Cookies Holiday 2018 Dessert Butter Almond Egg Orange Ginger Vanilla Cranberry Coconut Chocolate White Chocolate Christmas Bake

Yield Makes about 30

Number Of Ingredients 19

Ingredients

For the Shortbread:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup almond flour or meal
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup granulated sugar
1 large egg
1 Tbsp. finely grated orange zest
1 Tbsp. freshly grated ginger (from one 3" piece)
2 tsp. vanilla extract
1 cup dried cranberries, finely chopped
3/4 cup unsweetened coconut flakes or coconut chips
2 oz. white chocolate, coarsely chopped
For the Glaze and Assembly:
8 oz. white chocolate, finely chopped, or white chocolate chips
1 Tbsp. virgin coconut oil
1/2 tsp. kosher salt
Sprinkles and/or sanding sugar (for sprinkling)

Steps:

Make the Shortbread:
Preheat oven to 350°F. Line an 8" square metal pan with parchment paper, leaving an overhang on all sides. Butter parchment.
Whisk flour, almonds, baking powder, and salt in a medium bowl.
Using an electric mixer on medium-high speed (or use a stand mixer fitted with the paddle attachment), beat granulated sugar and 1 1/4 cups butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Reduce mixer speed to medium, add egg, and beat until incorporated, about 1 minute more. Scrape down sides of bowl. Reduce mixer speed to low and beat in orange zest, ginger, and vanilla.
With the mixer running on low speed, add dry ingredients and beat just until combined with some visible flour remaining. Add cranberries, coconut, and chocolate. Beat just until incorporated. Scrape down sides of bowl, then fold dough once or twice with a spatula.
Scrape dough into prepared pan. Using dampened fingers or a damp offset spatula, press dough evenly into pan. Bake shortbread until lightly golden brown and set, 25-30 minutes. Transfer pan to a wire rack and let cool.
Do Ahead: Shortbread can be baked 2 days ahead. Store airtight at room temperature.
Make the Glaze and Assemble:
Heat chocolate, oil, and salt in a small heatproof bowl in a microwave, stirring every 30 seconds, until smooth and glossy, about 1 minute total. Set aside 2 Tbsp. glaze, then pour remaining glaze over cooled shortbread in pan, spreading to the edges. Let sit at room temperature until set (if you're impatient, chill 10-15 minutes).
Run a paring knife around edge of pan to release, then remove shortbread from pan using parchment overhang. Slice into bars. To slice into diamonds, cut into five 1 1/2" strips, then slice each strip on the bias into 1" diamonds.
Rewarm reserved glaze and drizzle over bars in stripes with a spoon. Top with sprinkles. Let sit at room temperature until set (or chill for 8-10 minutes).
Do Ahead: Bars can be made 5 days ahead. Store airtight at room temperature.