Every Christmas season when Starbucks comes out with their beloved Cranberry Bliss Bars, I feel like the clock is frantically ticking towards the last bar in the case. Well, no more waiting till the snow falls to enjoy these beauties again. Cranberry bliss bars have made their way to my kitchen and I welcome them with open arms!
Inspired by the Starbucks version of cranberry bliss bars, I tested a combination of ingredients in the three different batches and finally landed on the flavor and texture I liked best.
I also increased the frosting ingredients on these bars because, well you know… one can never have
My favorite part of making these cranberry bliss bars is no more waiting for December. Now I can make these them all year round, and best of all, so can you! Happy Holidays!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
bar
|
- 1 cup butter, melted
- 1 1/2 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 tablespoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips
- 1 cup dried cranberries or craisins
- 16 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup craisins, chopped
- 3/4 cup white chocolate chips, melted or white baking chocolate
Ingredients
Crust
Frosting
|
|
- Preheat the oven to 350° F.
- Line a jelly roll pan or cookie sheet with parchment paper.
- Using a standing mixer or hand mixer, cream together the butter and brown sugar.
- Add 1 teaspoon vanilla extract and 1 teaspoon orange extract and one egg at a time, beating until well combined. Add in ground ginger, baking powder, and salt and continue to beat until all the ingredients are well blended.
- Slowly add in flour, beating the ingredients just until the flour is blended into the batter but not smooth.
- Add in 1 cup of white chocolate chips and 3/4 cup craisins, stirring by hand just until blended into the batter.
- Scoop the batter on top of the pan and spread out evenly about 1/2-inch thick. Bake approximately 18 to 20 minutes or until crust is just lightly browned. Be very careful not to overbake it. The crust will continue to harden after it's removed from the oven. It is better to slightly under-bake it than to over-bake it. Let it cool completely before adding the frosting.
- In a medium mixing bowl, cream together the softened cream cheese, 1 teaspoon vanilla extract, 1 teaspoon orange extract, and powdered sugar until smooth.
- Once the bars have completely cooled, spread the frosting over the top of the crust. Sprinkle chopped craisins over frosting evenly.
- Melt remaining 3/4 cup white chocolate chips or chocolate bars in a double boiler pan on the stovetop or in a heat-proof dish in the microwave. Pour the melted chocolate into a plastic sandwich bag, cut off the tip of the bag and gently squeeze chocolate over frosting in a thin diagonal line until the entire pan is covered.
- Using a sharp knife, cut the bars into 20 to 24 square bars. Cut the squares diagonally to create triangle shaped bars. Cover and refrigerate until ready to serve.
- Serve at room temperature.
Recipe Notes:
- The Cranberry Bliss Bars stay fresh up to three days refrigerated.
- You can freeze the bars for up to six months.
Recipe adapted from Starbucks Cranberry Bliss Bars on www.culinarybutterfly.com