These copycat cranberry bliss bars are a homemade version of the Starbucks holiday treat. With cranberries, white chocolate and cream cheese frosting - this homemade version is even better than the original.
1 1/2cupslight brown sugaror 3/4 cup white sugar & 3/4 cup brown sugar
2 1/4cupall-purpose flour
1 teaspoonbaking powder
1 cupwhite chocolate chips
Cream Cheese Frosting
6ounceswhite chocolateI recommend using baking chocolate instead of chocolate chips
8ouncesfull-fat cream cheesemake sure to use brick-style instead of spreadable
2 1/2cupspowdered sugar
Cranberry Bliss Bars
Preheat the oven to 350F degrees. Spray a 9x13 inch pan with non-stick cooking spray, then line with parchment paper leaving an overhang around the edges.
In a large bowl beat together the melted butter and sugar.
Mix in the eggs and vanilla extract.
With the mixer on low speed mix in the flour, baking powder and salt.
Mix in the orange zest, chocolate chips and dried cranberries.
Spoon the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and an inserted toothpick comes out clean.
Cream Cheese Frosting
Chop the chocolate into very small pieces and place in a heatproof bowl. Microwave for 45-seconds on medium power (not high power, which is default on many models), stirring between each interval until smooth.
In a large bowl, beat the cream cheese until soft.
With the mixer on low speed, beat in the melted white chocolate followed by the powdered sugar a little at a time.
Mix in the whipping cream, 1 tablespoon at a time as needed.
Frost the cooled bars.
Chop the white chocolate into very small pieces, and place in a heatproof bowl. Melt in the microwave for 45-second intervals on medium heat, stirring in between each interval until smooth.
Drizzle the top of the bars with the white chocolate, and sprinkle with dried cranberries.
When ready to slice the bars, lift the bars and place on a cutting board. Slice with a sharp knife, wiping the knife off in between each slice for clean cuts.
Store bars covered in an airtight container for
Make Ahead: Bake and fully cools bars, then cover. Frost them the next day. Storage: Keep in an airtight container in the fridge for up to 7 days.Freezing: Bake the bars and allow to fully cool. Wrap tightly and freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge, then frost.