Devine Cranberry Bars with Cream Cheese

Every holiday season, Starbucks rolls out Cranberry Bliss Bars. And who doesn't like them? If you would like to try making them at home, this recipe is not as sweet as the recipe Starbucks uses. And it calls for more cranberries and more white chocolate. Try it. You'll like it!

5 from 3 votes

Course: Dessert, Snack

Cuisine: American

Keyword: cranberry bar, cranberry bar recipe, cranberry bars, cranberry dessert

Prep Time: 20

Servings;30 3 x 3 inch slices

Calories: 1717kcal

Equipment

1 Nordic Roll Jelly Pan

Ingredients

Ingredients - Bars

1 cup butter, melted
1 1/2 cup brown sugar, packed
1/4 tsp orange oil
1 tsp vanilla extract
1/2 tsp cinnamon, ground
1 /2 tsp allspice
1/2 tsp nutmeg
1/2 tsp turmeric
1/4 tsp mace
1 orange zest
1 tsp baking powder
1/2 tsp salt
2 cup all-purpose flour
12 oz white chocolate chips
3/4 cup cranberries, soaked in Cointreau overnight or up to a week before baking
Cointreau

Ingredients - Frosting

16 oz cream cheese. softened
1 1/2 cup powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp orange oil
1 cup dried cranberries, roughly chopped, soaked in Cointreau overnight or up to one week before baking
Cointreau
3 squares white baking chocolate, melted
1 tbsp corn syrup
1 1/2 tbsp water

Instructions

Instructions - Bars

Line a 15x10 jelly roll pan or rimmed cookie sheet with parchment paper.
Beat together melted butter and brown sugar over medium speed with an electric mixer.
Add in eggs, orange zest, 1 tsp orange oil, 1 tsp vanilla extract, and 1 tsp of the orange Cointreau which was drained from the dried cranberries;
Beat until mixed well. Sift spices, baking powder, salt, and flour together. Add to mixture and beat together until just blended. Do not over-mix.
Stir in white chocolate chips and cranberries by hand.
Spread evenly into the bottom of pan lined with parchment paper. Bake in preheated oven for 22-24 minutes, until set and golden brown at the edges. Do not over-bake or bars may be hard or tough.
Remove from oven and plac epan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

Instructions - Frosting

Drain dried cranberries. Then spread evenly over a couple of paper towels and pat dry.
Mix softened cream cheese, and powdered sugar in mixer. Add almond extract, vanilla, and orange oil and mix until smooth. Spread evenly over cooled bars.
In a double boiler or with in a bowl over boiling water, add three squares of white chocolate, 1 tablespoon of corn syrup, and 1 1/2 tablespoons of water and mix until melted and smooth. Then drizzle over bars with a fork.

Notes

To make the pretty streaks on top of the bars, dip a fork into the melted chocolate. Then shake gently over the top of the bars.

Soaking: cranberries can be soaked in Cointreau overnight or up to one week.

How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.

How to freeze: Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to three months. Thaw the bars overnight in the refrigerator before serving.

How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob's Red Mill or King Arthur Flour.

Nutrition