Cranberry Bliss Bars Food

CRANBERRY BLISS BARS (STARBUCKS COPYCAT)

Steps:

• Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
• BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
• Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
• FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
• GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
• DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
• Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.

CRANBERRY BLISS BARS {STARBUCKS COPYCAT RECIPE}

Steps:

• Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
• Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
• Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
• To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

CRANBERRY BLISS BARS (EASY VERSION)

Steps:

• Preheat oven to 350 degrees. Prepare a 9x13 pan by lining it with parchment paper for easy removal (or spray with non-stick spray).
• Melt butter; cool slightly. In a mixer bowl, blend butter and brown sugar until smooth. Add all other ingredients except chips and Craisins. Once the mixture is just about blended, add 1/2 cup chips and 1/2 cup Craisins.
• Spread the thick batter into a 9x13 pan. Bake 350 degrees for 23-25 minutes or until a toothpick tests clean. Do not overbake.
• Allow to cool thoroughly.
• When cool, frost with ready-made Cream Cheese frosting. Chop remaining 1/4 cup Craisins into small bits and scatter the bits over the top of the frosting.
• Melt remaining 1/4 cup white chocolate chips in the microwave (hint: add 1/2 t. canola oil to create a thin drizzle); use a fork to drizzle the melted chocolate on top. Cut into 18 squares.

CRANBERRY BLISS BARS

Steps:

• For bars:.
• Preheat oven to 350°F Line a 10x15 jelly roll pan with parchment paper, trimming away any excess.
• Cream butter and brown sugar in electric mixer until smooth. Add eggs one at a time, allowing each to incorporate.
• Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.
• Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.
• Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch. Allow to cool.
• For topping:.
• In another electric mixer, blend softened cream cheese with powdered sugar, butter, vanilla, orange juice and orange zest, making sure you scrape down the mixer bowl and blend. Turn off mixer, remove paddle, and fold in dried cranberries.
• When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling).
• Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle.
• Store bars in the refrigerator.

CRANBERRY BLISS BARS

Steps:

• Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.
• Combine flour, oats, 3/4 cup brown sugar and butter. Mix until crumbly. Reserve 1 1/2 cups of crumb mixture and set aside. Place remaining crumbs in baking dish and spread out to form a crust. Bake for 15 minutes.
• Beat cream cheese until fluffy and gradually mix in condensed milk, lemon juice and vanilla. Pour evenly over crust.
• In small bowl, combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture and sprinkle reserved crumbs over the top. Bake for 40 minutes. Cool at room temperature and refrigerate after cutting into bars. Store in the refrigerator.

CLONE OF A CRANBERRY BLISS BAR

Steps:

• Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
• Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
• Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
• Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
• Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

CRANBERRY BLISS BARS (ALMOST LIKE STARBUCKS)

Steps:

• For bars:.
• Preheat oven to 350°F.
• Line a 10x15 jelly roll pan with parchment, trimming away any excess.
• Cream butter and Brown sugar blend splenda in electric mixer until smooth.
• Add eggs one at a time, allowing each to incorporate.
• Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.
• Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.
• Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch.
• Allow to cool.
• For topping:.
• In another kitchenaid bowl, blend softened cream cheese with nature sweet powder, butter, vanilla. orange juice and powdered rind, making sure you scrape down the mixer bowl and blend (To make powdered rind, run dried peel through a spice mill then sift to remove any grit).
• Turn off mixer, remove paddle, and fold in dried cranberries.
• When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling).
• Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle.
• Store bars in the refrigerator.