Cranberry Bliss Bars
- Ready In:
- 1hr 47mins
- Ingredients:
- 20
- Yields:
-
40 bars
ingredients
-
Bars
- 1 cup unsalted butter, melted
- 1 1⁄2 cups firmly packed light brown sugar
- 1⁄2 cup sugar
- 4 large eggs
- 1 teaspoon orange oil (or 2 t. orange extract)
- 2 1⁄2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon pumpkin pie spice
- 3⁄4 cup unsweetened dried cranberries
- 3⁄4 cup white chocolate chips
-
Creamy Orange Frosting
- 1 (3 ounce) package cream cheese, softened
- 6 tablespoons unsalted butter or 6 tablespoons margarine
- 2 cups powdered sugar
- 1⁄2 teaspoon orange oil (or 1 t. orange extract)
-
Garnish
- 1⁄4 cup unsweetened dried cranberries
- 1⁄2 cup white chocolate chips
- 2 tablespoons grated orange zest
-
Drizzle
- 8 ounces white chocolate, chopped
- 2 tablespoons butter
directions
- Preheat oven to 350°; line a 15 x10 in jelly roll pan with a silicone liner, foil, or parchment paper (if you are using foil or parchment, coat it with nonstick spray.
- Make the bars--with an electric mixer, beat together the butter, brown sugar, sugar, eggs, and orange oil in a big bowl until combined.
- Add in flour, baking powder, and spices; beat until the flour begins to blend into the batter, 45 seconds- 1 minute.
- Add in cranberries and chips, stirring just to blend and being careful not to overmix.
- Spread into prepared pan and bake until a skewer inserted into the center comes out with a few crumbs adhering to it, 15-17 minutes.
- Remove from oven and let cool completely in the pan on a rack.
- Make the frosting--with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.
- Add in the powdered sugar, orange oil and beat/process until the frosting reaches a spreadable consistency; spread it evenly over the cooled bars.
- **Do-ahead--the frosting can be refrigerated for up to 3 days or frozen for up to 2 months.
- Make the garnish--sprinkle the frosted bars with the cranberries and white chocolate chips.
- Make the drizzle--in the top of double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth.
- Drizzle over the frosting in a decorative pattern and garnish with the orange zest.
- Do-ahead--at this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.
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