We’re 3/4 of the way through with this year’s 12 Days of Christmas Cookies! It seems as if this year’s goodies are completely nuts (like we are!), or contain citrus of some sort. Since we’re riding the citrus-inspired wave, let’s look at this copycat recipe of Starbuck’s Cranberry Bliss Bars. It’s a classic blondie brownie with white chocolate chips, ginger, and tart dried cranberries. Layer on some orangey cream cheese icing, a white chocolate drizzle, and more chopped dried cranberries and wha-la! There’s a lot of flavors going on in this bar, but it works. Really. Good!
Day 10’s cookie won’t have its own post because we’re recycling a yearlong family favorite…the Lemon Sugar Cookie!
PrintCopycat Cranberry Bliss Bars (Day 9)
Layers of flavor are in this copycat recipe! A classic, moist blondie brownie loaded with white chocolate chips, ginger and tangy dried cranberries, topped with orangey cream cheese icing, a white chocolate drizzle, and more chopped dried cranberries. All you’ll need now is a cup of coffee or tea!
- Prep Time: 30 Minutes
- Cook Time: 35 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 to 24 Bars 1x
Ingredients
For Blondie Brownie Layer:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup brown sugar, packed
1/3 cup granulated sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1 tsp. orange zest
2 cups all-purpose flour
1–1/2 tsp. baking powder
1/2 tsp. salt (table, kosher or sea)
1 tsp. ground ginger
1 cup dried cranberries
1 cup white chocolate chips
For Cream Cheese Frosting:
3 ounces cream cheese, at room temperature
2 tbsp. unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 tsp. orange extract
1 tsp. milk (if necessary to thin frosting to spreadable consistency)
For Topping:
1/2 cup dried cranberries, chopped
1–2 tbsp. orange zest
1/3 cup white chocolate chips*
1/2 tsp. vegetable or canola oil*
Instructions
Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick spray. Then line it with parchment paper, allowing the edges to overhang the long sides of the pan. This will allow you to easily remove the bars from the pan to cut. Set aside.
To Make Blondie Brownies:
In a large bowl, using a standing or hand-held mixer, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and orange zest until just combined. Add flour, baking powder, salt, and ginger. Blend until just combined. Stir in dried cranberries and white chocolate chips until evenly blended. Pour into the prepared pan. Spread evenly and bake for 25-28 minutes or until edges are a light golden brown. (Overbaking the brownies will result in dry bars.) Remove pan from the oven and allow the bars to cool completely on a wire rack.
To Make Cream Cheese Frosting & Topping:
Beat the cream cheese, butter, powdered sugar and orange extract together until smooth. If needed, add 1 tsp. milk to make frosting spreadable. Spread frosting evenly over cooled bars.
Combine white chocolate chips and vegetable oil in a small microwaveable bowl. Microwave for 1 minute. Stir. Microwave for 30 seconds more, or until white chocolate is completely melted and smooth. Drizzle melted chocolate over the cream cheese frosting with a spatula or fork. Toss chopped dried cranberries and orange zest together and sprinkle evenly over the bars. Allow white chocolate to set before cutting bars into squares. Store bars in a tightly sealed container in the refrigerator for up to 5 days.
Notes
*White candy coating can be substituted for the white chocolate chips and vegetable/canola oil. Omit the oil, and melt 1/3 cup white candy coating according to the package directions using a microwave. Drizzle melted coating on the bars.
IMNPB
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