Mix on medium speed until smooth and creamy, about 2 to 3 minutes.Īdd the sugar and orange liqueur, and beat until the mixture is spreadable consistency. Remove the pan from the oven, and allow to cool completely on a wire rack.įor the Frosting: Combine the cream cheese and 6 tablespoons of the butter in the bowl of electric stand mixer fitted with the paddle attachment.

Spread the batter in the prepared pan, and bake until a toothpick inserted into the center comes out with a few crumbs adhering to it, about 16 to 18 minutes. Add the cranberries and the chocolate chips, stirring just to blend, being careful not to over-mix the dough. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, sugars, eggs and orange liqueur mix until light and fluffy, about 3 minutes.Īdd the flour mixture, and blend until the flour begins to blend into the batter, about 45 seconds to one minute. (Note: If using foil or parchment, spray it lightly with non-stick cooking spray.)Ĭombine the flour, salt, ginger, pumpkin pie spice and baking powder in a mixing bowl whisk to combine, and set aside. Line a 10 x 15-inch jelly roll pan with a silicone baking mat, aluminum foil or parchment paper. 1 stick unsalted butter (8 tablespoons), divided, brought to room temperatureįor the Bars: Preheat the oven to 350☏, position a rack in the middle of the oven.3 ounces cream cheese, brought to room temperature.1 tablespoon orange liqueur (such as Grand Marnier®).2 sticks unsalted butter (16 tablespoons), melted.They freeze beautifully and will keep for about 3 days in the refrigerator- that is, if you can keep them around that long! Aficionados mark the arrival of autumn by their appearance in the pastry case, and cannot wait to get their cranberry bliss 'fix.' While copycat recipes abound, this one, adapted from Diane Phillips, a popular Viking Cooking School guest chef, makes a blissfully delicious bar. Store in the refrigerator until ready to serve.These decadent treats were made wildly popular by Starbucks coffee houses who feature them only in the fall. Then cut each square in half diagonally to create triangles. When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife).Another 15 seconds stir until the chocolate is melted. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds stir.Frost bars and sprinkle with remaining cranberries. Meanwhile, prepare the frosting in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.Don’t over-bake or your bars will be dry. Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean.Spread batter onto the baking pan using the back of a measuring cup to smooth evenly. Fold in white chocolate chips and 1/3 cup cranberries.If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray. 2 ounces white baking chocolate, melted*.8 oz 1/3 less fat cream cheese, softened.2/3 cup white chocolate chips or chopped white chocolate.These Makeover Cranberry Bliss Bars are SO good, with less than half the calories and fat than the ones you buy at Starbucks and so much cheaper to make yourself!Ī blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!

Cranberry bliss bar recipe