Cranberry Bliss Bars

Last year I shared this Knockoff Cranberry Bliss Bar recipe with you and it’s just too good not to share again. Whip these little goodies up for Christmas morning and you will have some very happy tummies.

And then you will eat one for lunch, after dinner and will wake up at 2am for one as well. And no one will judge!

 

Ingredients:

For the Bars

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

 1/4 teaspoon salt, optional and to taste

3/4 cup white chocolate chips

1/2 cup dried cranberries, loosely packed

1/2 teaspoon orange zest, optional and to taste (edited to add this on 12-9-12)

For the Frosting and Topping

1 cup white chocolate chips, melted and divided

4 ounces cream cheese, softened (whipped or light may be used)

3/4 teaspoon vanilla extract

2 cups+ powdered sugar (depending how sweet/thick you like your frosting.

1/4 cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

 

Directions:

For the bars

1.  Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.

2. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don’t scramble the egg), add the egg, brown sugar, vanilla, and stir to combine.

3. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips, 1/2 cup cranberries, optional orange zest, and stir to combine.

4. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

5. Bake for 20-25 minutes, or until the center is set and golden or until edges begin to slightly pull away from sides of pan and   a toothpick comes out clean.  Let the bars cool completely. This is important. Just do it. While they cool, make the frosting.

For the Frosting and Topping –

1. Using a double-boiler, melt the white chocolate. This  is my preferred method of melting. You can also melt the chocolate using a microwave safe bowl for 30 second intervals, stirring in-between. White chocolate is notorious for scorching, so melt it very carefully, and slowly, heating in quick bursts, and keep a watchful eye.

2. To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about 3/4 cup, just eyeball it), 2 cups confectioners’ sugar (I don’t sift it because any tiny lumps will be covered up by sprinkled cranberries and white chocolate drizzle), vanilla, and beat until smooth and fluffy. Start by mixing on low speed so sugar doesn’t spray, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners’ sugar if needed based on taste preference and desired frosting consistency.

3. Frost the bars; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month.

4. Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars. Evenly drizzle bars with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow bars to set up for at least 30 minutes before slicing and serving. Bars may be stored in an airtight container in the refrigerator for up to 1 week.

I told myself I was just going to “try one to make sure they tasted okay.”

You can find the original recipe here!

Thanks for stopping by and ENJOY!!!