Christmas Eve! I have been counting down the days like a little kid! Don't you just love the red and white holiday colors of these Cranberry Bliss Bars!?! They look so fancy but are actually simple to make! You've got to love that! I first saw the recipe for these over a year ago but already had too many things on my baking list. I saw them again recently at What's Megan Making and just knew they had to make it on the baking list this year! I can't believe I let a whole year go by without making these!! Don't make the same mistake I did! In fact making them right now would be a fabulous idea! They are stunning!
Cranberry Bliss Bars were originally made at Starbucks. I have never had them from Starbucks to personally compare but from what I hear this recipe is a spot on copy. Two of my sisters love Starbucks and I made these specifically while thinking of them. I can't wait to hear what they have to say when I serve these Cranberry Bliss Bars on Christmas!
Cranberry Bliss Bars Source: What's Megan Making
Bars:1 cup (2 sticks) butter, softened
1 1/4 C brown sugar
1 1/2 tsp vanilla
1 tsp powdered ginger
1/4 tsp salt
1 1/2 C flour
3/4 C dried cranberries, chopped
3/4 C white chocolate chips
4 oz cream cheese, softened
3 C powdered sugar
4 tsp lemon juice
1/2 tsp vanilla
1/3 C dried cranberries, chopped
1/2 C powdered sugar
2 Tbsp vegetable shortening
1-2 Tbsp milk
1.Preheat oven to 350 F.
2. Grease a 9x13 pan and set aside.
3. Using a mixer cream the butter and brown sugar until smooth.
4. Add eggs, vanilla, ginger, and salt and mix well.
5. Gradually add flour and mix until smooth.
6. Stir in cranberries and white chocolate.
7. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan.
8. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean.
9. Allow to cool completely before frosting.
1. Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth.
2. Spread on the completely cool cake.
3. Sprinkle the top with chopped cranberries.
1. In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening.
2. Gradually add more milk until the icing has a thick but drizzly consistency. It may need closer to 2 Tbsp.
3. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.
Cut into squares or triangles and enjoy!