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 2-½ 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
Serving size: 1 wedgeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Cranberry White Chocolate Crock Pot Cookie Bars
Amount Per Serving (1 cranberry bar)
Calories 120Calories from Fat 48
% Daily Value*
Fat 5.3g8%
Carbohydrates 16.2g5%
Fiber 0.6g2%
Protein 1.9g4%
* Percent Daily Values are based on a 2000 calorie diet.