I have a thing for those amazing cranberry bliss bars from Starbucks. They might be the sole reason that I resort to leggings and sweatshirts about this time of year. Those and the peppermint white chocolate mochas. Oh, and the frosted sugar cookies. Oh, and peppermint bark bells. Okay, so there are a lot of reasons…
Other people even ate a couple.
So when I found a copy-cat recipe for my dangerous obsession, I knew I was in trouble. And I think these are even better than the Starbucks ones. Probably because they’re only 30 minutes old, max.
Now, please excuse me while I go make another batch. Or three.
- 3/4 C butter, melted
- 1 C pure cane brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/4 C flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 1 1/2 tsp orange zest
- 1/2 C dried cranberries
- 1/2 C white chocolate chips
- 8oz cream cheese, room temperature
- 1 C powdered sugar, sifted
- 1/2 to 1 tsp orange zest
- 1 C white chocolate chips, melted
- 1/2 C dried cranberries, roughly chopped
- Preheat oven to 350F
- Beat melted butter and sugar in mixing bowl until will combined. Beat in eggs and vanilla until fluffy.
- Stir in flour, baking powder, salt, and cinnamon.
- Fold in orange zest, dried cranberries, and white chocolate chips.
- Press into greased 9x13 pan and bake at 350F for approx 20 minutes or until the top and edges are golden. (The middle will probably still be a tad bit gooey)
- Set aside to cool while you make the frosting.
- Beat cream cheese and powdered sugar until creamy. Add in orange zest (to taste)
- Set a couple of tablespoons of melted white chocolate aside to drizzle over the top and stir the rest into the cream cheese/sugar mixture.
- Spread on top of cooled bars.
- Sprinkle with dried cranberries and drizzle with the extra white chocolate.
- Refrigerate for at least 30 mins (just to let them set up), then cut and serve.