Cranberry Bliss Bars
Yes these are totally a knock off recipe from the Starbucks classic. And yes, even though you could just snag one at your local shop, this homemade version is worth the effort! Not only do you get a batch of bars for less than the price of 3 individual sweets from Starbucks, but you also get the added flavor and delicious smells of freshly baked goods.
I do really think these are such a fun holiday treat. Decked out in red and white and loaded with seasonal flavors, these bars are perfect for a Thanksgiving or Christmas get together or an afternoon treat after all that holiday hustle. In case you’re unfamiliar with the cranberry bliss, these goodies are sweet ginger and orange spiced cookie bars that are laced with white chocolate and dried cranberries, topped with rich cream cheese frosting, and drizzled with melted white chocolate and a sprinkling of yet more cranberries. Decadent? Yes! However, these treats are surprising simple to pull off.
Here are a few tips for superior cranberry bliss bars. As with all bar cookies (i.e brownies, blondies, lemon bars, etc.), I really recommend lining your pan with two overlapping, crosswise sheets of parchment paper. This method ensures both that your cookies don’t stick to the pan and that you achieve beautiful clean cookie edges. In this recipe that’s particularly important if you want to make nice, consistent triangles. Make sure to leave excess paper overhang to allow for easy pan removal after your bars have cooled completely.
Additionally, while these bars are traditionally made with white chocolate, I sometimes opt to substitute the white chocolate in the cookie batter for chopped blanched almonds instead. This makes the bars less sweet, and the almond flavor works beautifully with the cranberry, ginger, and orange already in the dough. If you do go for almonds, I recommend using almond extract instead of vanilla in the cookie batter to really infuse that lovely, sweet nuttiness.
Finally, make sure you allow the cookies to cool completely in the pan before removing and topping with frosting. If you frost the cookies while they are hot, the cream cheese icing will melt right off. For best results, I also chill the bars for one hour after frosting them to allow the icing to set before cutting.
Cranberry Bliss Bars - makes 24 bars
Equipment:
9X13 in. metal baking pan
Stand mixer
Bar Cookie Ingredients:
2 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1 tsp. orange zest
1 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla extract
1 tsp. orange juice
1 cup white chocolate chips
3/4 cup sweetened, dried cranberries
Topping Ingredients:
6 oz. cream cheese, at room temperature
4 TBS. unsalted butter, at room temperature
1 cup powdered sugar, sifted
1/8 tsp. kosher salt
1/2 tsp. orange juice
1/3 cup sweetened, dried cranberries
2oz. white chocolate chips, melted
Method:
Preheat your oven to 350ºF and butter and line your 9X13in baking pan with parchment paper. I use the convection setting and two overlapping, crosswise pieces of parchment paper.
In a medium mixing bowl, combine the flour, baking powder, salt, ginger, and orange zest. Use a fork to mix thoroughly and set aside.
Place the butter and sugars in the bowl of the stand mixer fitted with the paddle attachment. Mix on medium speed until the sugars are incorporated into the butter. Add the eggs and mix again until incorporated. Then add the vanilla and orange juice before mixing again. Use a rubber spatula as needed to scrape down the bottom and sides of the bowl.
Next add the flour mixture to the butter mixture in two batches. Mix on medium low in between each addition and mix only until the flour is just incorporated. Add the cranberries and white chocolate and mix once more to evenly distribute them throughout the batter.
Scoop the dough out into the prepared pan and smooth it into an even layer. Be mindful not to offset the parchment paper. I also take care to evenly distribute the cranberries and white chocolate chips, so feel free to redistribute them as you smooth.
Bake the bars for 20-25 minutes or until lightly golden brown and just set. Remove the pan from the oven and set it on a wire rack to cool completely.
Once the bars have cooled completely, make the frosting. Combine the cream cheese, salt, and butter in the bowl of the stand mixer. Beat them together until fluffy. Add the powdered sugar and beat again until fully combined. Finally add the orange juice and vanilla and mix again.
Using an angled spatula spread the frosting in an even layer over the top of the entire slab of cookie bars. Sprinkle the remaining cranberries evenly over the frosting and then drizzle the white chocolate on top. To do so you can use the tines of a fork or simply pour the chocolate over from a spouted measuring cup. Chill the bars for 1 hour before cutting into 24 triangle. Store cookies in an airtight container in the refrigerator for several days.
Recipe adapted from Belle of the Kitchen
