Cranberry Slow Cooker Cookie Bars
5 from 1 vote

Cranberry White Chocolate Crock Pot Cookie Bars

Lighter more streamlined cranberry white chocolate crock pot cookie bars perfect for your holiday cookie tray
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Servings: 16
Author: Simple Nourished Living


  • 1/4 cup sugar
  • 1/3 cup firmly packed brown sugar
  • 3 tablespoons butter softened
  • 1-1/2 teaspoons vanilla
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped fresh or frozen cranberries
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped nuts I used pistachios


  • 1/3 cup powdered sugar
  • 1 to 2 teaspoons water


  • Grease a small baking pan that will fit in your slow cooker. I used an 8-inch round pan and my 6-Quart oval slow cooker.
  • Place a trivet in your slow cooker or make one by rolling up foil into a coil.
  • In a large bowl, mix together the sugar, brown sugar and butter until well blended. Add the vanilla and egg and mix until creamy.
  • Lightly spoon flour into measuring cup and level off. Add the flour, baking powder, cranberries, white chocolate chips and nuts. Stir until well mixed.
  • With the back of a spoon press the dough evenly into the prepared baking pan.
  • Place the pan on the trivet in the slow cooker.
  • Cover and prop the lid open at one end with a wooden spoon handle or chopstick to let steam escape.
  • Cook on HIGH, until edges are golden and set in the middle, 2 to 3 hours. (Mine were done in 2-1/2 hours.)
  • When finished cooking, remove the pan from the slow cooker and place it on a wire rack to cool completely.
  • In a small bowl, stir together the powdered sugar and water to make a glaze. Drizzle glaze over the cooled bars.
  • When cool, cut into 16 small wedges.

Recipe Notes

Nutrition Estimates Per Serving (1 wedge): 120 calories, 5.3 g fat, 16.2 g carbs, 0.6 g fiber, 1.9 g protein and 3 Weight Watchers Points Plus
Course: Dessert