Around this time of year I always get excited for my favorite treat at Starbucks: Cranberry Bliss Bars! A few years ago, I attempted to make them at home and remember loving the, so this weekend while I was in TN, I tried again!
They are actually super simple to make. The white chocolate “drizzle” is more challenging since the chocolate seizes up pretty quickly, but I did more “dallop” than “drizzle” haha! These are a huge hit, and if you cut them into little triangles, no one will know the Starbucks version versus yours!
Cranberry Bliss Bars
Makes 2 1/2 dozen
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 3/4 cup (1 1/2 sticks) salted butter, cubed
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1/2 cup chopped dried cranberries
- 6 ounces white baking chocolate, coarsely chopped (I used white chocolate chips)
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 ounces white baking chocolate, melted
- 1/2 cup dried cranberries, chopped
- Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
- Prepare the blondie layer: Sift the flour, baking powder, salt and cinnamon into a large bowl, and set aside.
- Place the butter, dark brown sugar, and white sugar into a small saucepan. Cook on medium low heat, stirring frequently until the butter and sugars melt and start to bubble (do not let the mixture boil), about 3-5 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.
- Transfer cooled butter mixture to a medium bowl, and whisk in whole egg and vanilla extract. Pour the wet ingredients over the flour mixture and stir until just combined. Gently fold in the melted chocolate and cranberries. Transfer batter to the prepared pan, and bake for 24-28 minutes, until golden and toothpick inserted in the center comes out clean (do not overbake). Cool completely on a wire rack.
- Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.