Homemade Cranberry Bliss Bars
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3/4 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon orange extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dried cranberries, chopped
- 3/4 cup white chocolate chips
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 teaspoons orange juice or zest
- 1/2 cup dried cranberries (for topping)
- 1/4 cup white chocolate, melted (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later. Lightly grease the paper with non-stick spray.
- In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg, vanilla extract, and orange extract, beating until well combined. In a separate smaller bowl, stir together the flour, ginger, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in the 3/4 cup of chopped cranberries and 3/4 cup of white chocolate chips. Spread the thick batter evenly into the prepared baking pan. Bake for 18 to 22 minutes, or until the edges are lightly browned and a toothpick comes out mostly clean. Do not overbake! Let the base cool completely in the pan.
- While the base is cooling, beat the softened cream cheese and powdered sugar together until smooth and creamy. Stir in the orange juice or zest. Spread the frosting in an even layer over the cooled cranberry base.
- Sprinkle the remaining 1/2 cup of dried cranberries over the frosting. Melt the extra white chocolate in the microwave in 20-second intervals, then use a fork or a small piping bag to drizzle it over the top of the bars in a zigzag pattern.
- Place the pan in the refrigerator for at least 30 minutes to let the frosting set. Once firm, use the parchment paper to lift the bars out of the pan. Slice them into triangles or squares and serve.