Welcome back for the second day in The 12 Baking Days of Christmas series! Instead of turtle doves, I give to you another Starbucks copycat dessert (a much better deal, if you ask me). I introduced my version of Pumpkin Scones at the start of autumn, and today I am sharing my version of Cranberry Bliss Bars.
Not only are these bars festively gorgeous, they are also a taste sensation. Tart dried cranberries and hints of orange zest balance out sweet cream cheese frosting and white chocolate drizzle.
These deliciously decadent bars are the perfect sweet treats for office parties, holiday dinners or … any time, really. I’m enjoying one right now with a hot cup of coffee while I type this post! Pure bliss.
Bake a batch up this holiday season and enjoy! — v.
The 12 Baking Days of Christmas 2015
Day 1 ❄︎ Cookies For Santa
Day 2 ❄︎ Cranberry Bliss Bars
Day 3 ❄︎ Saltine Toffee Bark
Day 4 ❄︎ Holiday Baked Brie
Day 5 ❄︎ Grinch Crinkle Cookies
Day 6 ❄︎ Baked French Toast Casserole
Day 7 ❄︎ Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Day 8 ❄︎ Gluten-Free Peanut Butter Blossoms
Day 9 ❄︎ Cherry-Rum Biscotti
Day 10 ❄︎ Cinnamon Roll Casserole
Day 11 ❄︎ Snowflake Sugar Cookies
Day 12 ❄︎ Vanilla Cake with Vanilla Cream Cheese Frosting
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Cranberry Bliss Bars
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground ginger
- 1/2 cup unsalted butter, softened
- 1/4 cup + 2 Tbsp light brown sugar, packed
- 2 Tbsp + 2 tsp granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp orange zest
- 1/4 cup + 2 Tbsp dried cranberries
- 2 Tbsp + 2 tsp white chocolate chips
CREAM CHEESE FROSTING- 2 oz cream cheese, softened
- 1 Tbsp unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp pure vanilla extract
TOPPING- 2 Tbsp white chocolate chips
- 1/4 tsp vegetable oil
- 2 Tbsp dried cranberries, chopped
- 1-2 tsp orange zest
Directions
- Step 1 Preheat oven to 350 degrees F. Line a 9×13″ pan with parchment paper or coat with no-stick cooking spray.
- Step 2 For the bars: In a large bowl, whisk together flour, baking powder, salt and ginger. Set aside.
- Step 3 In the bowl of an electric stand mixer, beat butter and sugars until light and fluffy, 3-4 minutes. Add vanilla, orange zest and eggs, one at a time, until combined. Add dry ingredients into mixing bowl until just combined. Fold in dried cranberries and white chocolate chips.
- Step 4 Spread batter in prepared pan. Bake for 15-16 minutes until light brown at edges and toothpick inserted into the center comes out clean. Let cool in pan 10 minutes, then invert onto wire rack to cool completely.
- Step 5 For the frosting: In the bowl of an electric stand mixer, blend cream cheese and butter until light and fluffy. Add vanilla and powdered sugar and beat until frosting is fluffy and spreadable. Spread evenly over cooled bars with offset spatula.
- Step 6 For the topping: Sprinkle orange zest evenly over frosted bars, then sprinkle chopped dried cranberries. Mix white chocolate chips and oil in glass measuring cup or heat-resistant bowl. Microwave on high for 15-second intervals, stirring after each cycle, until melted and smooth. Drizzle diagonally over each bar with a fork or pipe lines with a #1 tip.
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Step 7
To cut into triangles: Cut in half horizontally (lengthwise) and then make 4 even cuts vertically (height-wise) to create 10 squares. Cut each square in half diagonally (crosswise) to created 20 triangles. For best results, chill in refrigerator overnight before cutting. Otherwise allow at least 1 hour for frosting and toppings to set before cutting.
This recipe is adapted from Food.com.
