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).Turn off mixer, remove paddle, and fold in dried cranberries. 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.Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch.Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.Add eggs one at a time, allowing each to incorporate. Cream butter and brown sugar in electric mixer until smooth.Preheat oven to 350☏ Line a 10x15 jelly roll pan with parchment paper, trimming away any excess.Store bars in an airtight container in the refrigerator. Let dessert sit for 30 minutes before slicing. Next, add in eggs one at a time while mixing. In a stand mixer, beat together melted butter and brown sugar over medium speed. Sift together flour, salt, baking powder and ginger into a bowl. Drizzle melted white chocolate over the bars. Line 13×9 pan with parchment paper and spray with non stick baking spray. Store: Store in an airtight container or wrapped in plastic wrap for up to 1 week in the refrigerator. In a small microwave-safe bowl, melt the white chocolate chips according to package directions. Serve: You can keep Cranberry Bread at room temperature for 2-3 days, covered in plastic wrap in a cool, dry place. Roughly chop the cranberries and sprinkle them over the frosted bars. Start by mixing on low, and then beat on medium-high for about 3 minutes. Prepare a 9×13-inch pan by spraying it with cooking spray. In the bowl of a stand mixer, add cream cheese, powdered sugar and vanilla. It’s a dense and moist dessert, it may still have a glossy appearance, but it’s done when the center has set. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Sift together the ground ginger, salt and flour add to mixer incrementally and scrape down mixer (not all at once) scrape down bowl. In a medium microwave-safe bowl, melt the butter, about 90 seconds. Pour batter into prepared pan and smooth it out with a spatula.īake for 25 minutes, or until light golden brown. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray set aside. Fold in white chocolate and dried cranberries. Add the flour and salt, stir until just combined. Allow it to cool slightly, then add the egg, brown sugar, and vanilla. In a medium microwave-safe bowl, melt the butter. It makes an entire pan of bars that taste just like the real thing. Line an 8-by-8-inch pan with parchment paper and set aside. If you hadn’t already guessed, this is a copycat recipe for Starbucks’ Cranberry Bliss Bars. I love how festive the colors in this dessert are, it’s perfect for sharing! It’s that time of the year again, time for baking and taking all kinds of sweets to Christmas gatherings! If you’re still searching for a holiday dessert recipe, try these Cranberry Bliss Bars: blondies with the addition of white chocolate chips and tart dried cranberries, iced with cream cheese frosting.
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