White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.


Recipe Summary

10 mins
24 mins
10 mins
44 mins
30 bars


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.

  • Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.

  • Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.


See nutritional information for sugar content.

*Becel Gold in Quebec.

Nutrition Facts

156 calories; protein 2g 4% DV; carbohydrates 19.3g 6% DV; fat 8.2g 13% DV; cholesterol 13.1mg 4% DV; sodium 155.6mg 6% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
Replaced margarine with melted butter of same amount since I had none. Added nutmeg and clove spices each 1/2 tsp. to spice mixture which is what I use normally for gingerbread recipes. I will try doubling some of the spices next batch for I like baked gingerbread goods with a spicy bite. Otherwise perfect recipe as a base to make whatever you desire like the stuff mentioned in this recipe. Read More