I haven’t seen them at Starbuck’s yet, but I’m hoping Cranberry Bliss Bars will be making their appearance soon. For now, here’s another quick and easy copycat version.
This recipe is based on one from Taste of Home called White Chocolate Cranberry Blondies. My version is halved , made in one bowl, and baked in an 8 inch square pan. In addition, I’ve added crystallized ginger and used a regular cream cheese frosting rather than a white chocolate cream cheese frosting. There’s plenty of white chocolate in the bars, so you won’t miss it in the frosting.
- 6 tablespoons salted or unsalted butter (85 grams)
- 3/4 cup packed brown sugar (150 grams) -- light or dark okay
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt (increase to 1/4 if using unsalted butter)
- 1/8 teaspoon ground cinnamon
- 1 cup plus 2 T. all-purpose flour (145 grams)
- 2 tablespoons chopped crystallized ginger (double if you love ginger)
- 1/3 cup dried cranberries, use more if desired
- 2-3 oz white chocolate, cut into chunks
- 4 oz softened cream cheese
- 2 tablespoons softened butter
- 1 1/2 cups sifted confectioners’ sugar
- 1/2 teaspoon vanilla
- Optional: Extra white chocolate for drizzling
- Preheat oven to 350°F. Grease an 8 inch baking pan and line with parchment or line with foil and grease the bottom.
- In a large microwave-safe mixing bowl (this is another one where I use my Pampered Chef Batter Bowl), microwave butter until melted. Let cool slightly, then stir in the brown sugar.
- After brown sugar is blended, beat in egg and vanilla.
- Add the baking powder and cinnamon and stir until well mixed, then add the flour and stir until incorporated. Stir in the dried cranberries, ginger and white chocolate.
- Spread batter evenly in the pan (it will be thick), then bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Let cool completely on a wire rack.
- To make the frosting, beat cream cheese and butter together, then gradually add powdered sugar, beating until smooth. Beat in vanilla. Spread over the bars. ISprinkle with cranberries. Chill for about an hour to set the icing somewhat.
- Store in a covered container. The bars soften somewhat as they sit, so they taste a little better after they' sat, covered, for a bit.
Chill until top is set, then lift from pan and cut into triangles.