Holiday season and sweet treats go hand in handwhich is why these Cranberry Bliss Bars are top of the nice list. Each bite showcasesyour favorite festive flavors thanks to a cranberry studded blondie base and acream cheese frosting drizzled with white chocolate.
- ½ cup unsalted butter melted
- 1 ¼ cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- ½ cup white chocolate chips
- ½ cup dried cranberries
- 8 ounces original cream cheese room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon juice
- ½ cup dried cranberries
- 2 blocks of white almond bark
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Preheat the oven to 350 degrees.
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Line a 13x9 rimmed cookie sheet or jelly roll pan with parchment paper.
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Blend melted butter and brown sugar using a hand mixer on low speed.
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Add the eggs and vanilla extract then beat until well blended before adding cinnamon, baking powder, salt, and flour. Continue to mix until just blended, being careful not to over mix.
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Using a rubber spatula, gently fold in white chocolate chips and dried cranberries by hand.
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Add the mixture to a parchment-lined baking sheet. Then using wax paper press the dough evenly into the baking sheet. The wax paper will save you sticky hands and give you an even layer of dough.
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Bake for 20 minutes at 350 degrees or until set and golden brown at the edges. To ensure chewy, soft bars be careful not to overbake.
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Remove from the oven and let cool in the pan on a wire rack. The sheet of blondie base will need to cool completely before topping with frosting.
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While the blondie base cools, prepare the frosting. Combine cream cheese and powdered sugar in a medium mixing bowl. Beat with an electric mixer on medium speed until smooth and creamy.
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Add lemon juice and vanilla extract then mix well.
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Once the frosting is smooth and creamy, apply with a rubber spatula to the top of the cooled bars.
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Once frosted, sprinkle the frosting with dried cranberries, then drizzle with melted white chocolate using a spoon or fork.
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Place the bars in the refrigerator for about an hour to help them set up before cutting. Slice into triangles and enjoy!
A 13x9 inch rimmed cookie sheet creates the perfect-sized cranberry bliss bars. However, if you prefer a thinner bar, experiment with different sizes such as a 15x10 jelly roll pan or a 13x9 casserole dish.
Whatever sized dish you choose, ensure the parchment paper overlaps the edges. This will help avoid the bars sticking to the sides, helping you cut Starbucks-worthy triangular bars.
If you prefer less sodium, reduce the amount to ¼ teaspoon.
To make these cranberry bliss bars gluten-free, simply substitute all-purpose flour with a gluten-free baking blend
Depending on your tastes, both reduced-fat or fat-free cream cheese can be used instead of original full-fat.