Starbucks Copycat Cranberry Bliss Bars

32 Comments

A3247A06-5E4F-42D8-BB04-3A10964D41DA

A cookie like bottom filled with white chocolate chips and Crasins, topped with a sweetened cream cheese then topped with more chopped Craisins and drizzled with melted white chocolate. This recipe is amazing!

Source: http://www.belleofthekitchen.com

 

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Ingredients – For the bottom

 

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Ingredients – For the top

 

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Cover a medium size jelly roll pan

(approximately 10” x 15”)

with parchment paper.

 

MAKE COOKIE BASE

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In a large mixing bowl add the

melted butter and brown sugar.

 

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Beat with a mixer on

medium speed until mixed well.

 

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Add the eggs and vanilla extract.

 

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Mix until combined.

 

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Add ground ginger,

baking powder, salt and flour.

 

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Beat on medium speed just until blended

and do not over mix. Then add the white

chocolate chips and Craisins and stir by hand.

 

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Spread evenly into the

parchment paper lined pan.

 

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Bake in a preheated 350 degree oven for

approximately 18-22 minutes. It will be a

golden brown on the edges and cooked

in the center. Place pan on cooling

rack and cool completely.

 

MAKE THE TOPPING

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In a medium bowl add the

powdered sugar and cream cheese.

 

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Beat until creamy then add the

vanilla extract and mix well.

 

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Spread the cream cheese mixture

on top of the cooled bottom layer.

 

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Sprinkle the Craisins evenly over the top.

 

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In a small saucepan over low heat melt

the white chocolate stirring constantly. Do

not overcook or it will turn lumpy. I always

add 1 Tbsp. of coconut oil for a better

drizzling consistency (any oil will work).

 

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It will be smooth and creamy and able to

drizzle from a spoon. If it isn’t add more oil.

 

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Using a spoon immediately drizzle the white

chocolate over the entire top. Place it in the

refrigerator and when set cut into triangles or

bars then serve. Cover and refrigerate leftovers.

 

Starbucks Copycat Cranberry Bliss Bars

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

A3247A06-5E4F-42D8-BB04-3A10964D41DA

Ingredients

INGREDIENTS FOR BOTTOM

  • 1 cup butter (2 sticks), melted
  • 1½ cups light brown sugar, firmly packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup Craisins

INGREDIENTS FOR TOPPING

  • 8 oz. cream cheese, softened
  • 1½ cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/3 cup chopped Craisins
  • 1 cup white chocolate chips
  • 1 Tbsp. coconut oil (or equivalent)

Directions

DIRECTIONS FOR BOTTOM

  1. Preheat oven to 350 degrees.
  2. Cover a 10″ x 15″ jelly roll pan with parchment paper. (You can use 13″ x 9″ or even a cookie sheet with sides but I liked the 10″ x 15″ best.)
  3. In a large mixing bowl add the melted butter and brown sugar. Using a mixer on medium speed mix well.
  4. Add the eggs and vanilla extract mixing until combined.
  5. Add the ground ginger, baking powder, salt and flour. Mix on medium speed just until blended. DO NOT OVER MIX.
  6. Add white chocolate chips and Craisins then stir by hand until combined.
  7. Spread mixture evenly into the parchment paper lined pan.
  8. Bake for approximately 18-22 minutes or until the edges are a light brown and center is cooked through. Do not over bake or they will be hard.
  9. Place hot pan on a cooling rack until completely cool.

DIRECTIONS THE TOPPING

  1. In a medium bowl add the powdered sugar and cream cheese. Beat until creamy then add vanilla extract and mix well.
  2. Spread mixture on top of the cooled, baked bottom layer.
  3. Sprinkle the chopped Craisins evenly over the top of the cream cheese mixture.
  4. In a small pan over low heat melt the white chocolate with the coconut oil, stirring constantly. Do not overcook or it will be lumpy. It should be creamy and able to drizzle off of a spoon.
  5. Using a spoon immediately drizzle over the entire top of the Cranberry Bliss pan.
  6. Refrigerate until the white chocolate is set. Cut into triangles (or bars) and serve.
  7. Cover and refrigerate any leftovers.

http://www.InDianesKitchen.com

Categories: Cheese, Chocolate, Desserts, Eggs, Fruit

32 Comments »

  2. Hey Girl! Between the state of this crazy world, a our house being under renovation during it all, I’ve not gotten into the kitchen as usual. Keeping this one for the grand reopening…love a good scone! So English.-Laurel

    Like

    Reply

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