How to Make Cranberry Bliss Bars - A Step-by-Step Guide

If you're a fan of the holiday season and all the festive treats that come with it, then you're going to love this recipe for Cranberry Bliss Bars. These delectable bars are a copycat version of the popular Starbucks treat, and they're so easy to make at home. With a buttery brown sugar blondie base, a tangy cream cheese frosting, and a generous sprinkling of tart dried cranberries and sweet white chocolate, these bars are a perfect combination of flavors and textures that will leave you want...

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Ingredients

  • 3 cups confectioners' sugar
  • ½ (8 ounce) package cream cheese, softened
  • 1 tablespoon lemon or orange juice
  • 1 teaspoon vanilla extract
  • 1 cup packed dark brown sugar
  • ¾ cup butter, softened
  • 3 large eggs
  • 2 tablespoons minced candied ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup chopped sweetened dried cranberries
  • 1 cup white chocolate chips
  • ¼ cup chopped sweetened dried cranberries
  • 2 tablespoons minced candied ginger
  • ½ cup confectioners' sugar
  • 1 tablespoon heavy whipping cream

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 16
  • Yield: 16 bars

  • Beat 3 cups confectioners' sugar, cream cheese, lemon or orange juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
  • Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
  • Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely.
  • Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
  • Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
  • Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
  • Nutrition

    414 cal.

    • Total Fat: 17g
    • Saturated Fat: 10g
    • Cholesterol: 69mg
    • Sodium: 201mg
    • Total Carbohydrate: 64g
    • Dietary Fiber: 1g
    • Total Sugars: 53g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 71mg
    • Iron: 1mg
    • Potassium: 98mg