Cranberry Bliss Bars
Recreate the magic of the famous Cranberry Bliss Bars right in your own kitchen. These showstopping holiday cookies are a family favorite every year, and we’ve cracked the code on how to make them at home (and so much better than the Starbucks version).
Servings 24 bars
Calories 311kcal
Equipment
- Mixing Bowls
- 9x13" baking pan
- Electric mixer
Ingredients
For the Blondie Layer:
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground ginger
- 1½ cups light brown sugar (330g)
- ¾ cup unsalted butter melted (170g)
- 2 large eggs room temperature
- 1 tablespoon orange zest (1 orange)
- 1 tablespoon vanilla extract
- 1 cup white chocolate chips (180g)
- ¾ cup dried cranberries (120g)
For the Frosting:
- 8 ounces cream cheese softened (113g)
- 1 cup powdered sugar (120g)
- 1 cup white chocolate chips melted and divided (180g)
- ½ cup dried cranberries chopped (80g)
Instructions
For the Blondie:
- Preheat the oven to 350°F. Fully line a 9x13-inch baking pan with parchment paper (including the sides).
- In a medium bowl, whisk together the flour, baking powder, salt, and ginger.
- In a large mixing bowl, combine the brown sugar, melted butter, eggs, orange zest, and vanilla. Beat on medium speed with an electric mixer until creamy, about 1 minute. (You can also whisk it vigorously by hand.)
- Gradually beat the flour mixture into the butter mixture just until combined. Stir in the white chocolate and cranberries. Spread the batter into the prepared pan.
- Bake for 20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
For the Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually beat in the powdered sugar until smooth and fluffy. Reserve ¼ cup of the melted chocolate for drizzling and the rest into the cream cheese mixture. Beat just until combined.
- Spread the frosting over the top of the cooled blondie. Sprinkle with cranberries and drizzle with the reserved white chocolate. Refrigerate for 10 to 20 minutes to set the topping. Slice the bars into triangles to serve. If desired, garnish with fresh orange zest.
Notes
- Easily cut triangles using a little geometry! To get 24 of these cranberry bliss bars, cut the slab into thirds lengthwise so you have 3 long strips. Then cut each strip in half crosswise, and cut each half again (effectively cutting it into fourths) to make 12 squares. Cut each square in half diagonally so you get 2 triangles.
- Drizzle like a pro. Use a piping bag or a ziptop bag with the corner snipped for easy drizzling of the melted chocolate.
- Cool it off. Setting the baking pan atop a wire rack will help the bars cool faster. Rather than trapping the heat against the countertop, you’ll get increased airflow underneath the pan without sacrificing the structural integrity of the bar cookies.
- Don’t waste the orange. After zesting the orange, put the rest of the fruit to work. The juice is delicious in homemade cranberry sauce, and the spent rind makes for a lovely simmer pot with a few sprigs of rosemary and a couple of whole cloves.
Nutrition
Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 187mg | Potassium: 100mg | Fiber: 1g | Sugar: 32g | Vitamin A: 332IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 1mg