Cranberry Bliss Bars, a festive foods rewind! - Our Sunday Cafe
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Cranberry Bliss Bars, a festive foods rewind!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted December 6, 2010.

These are wonderful, and really, very much like Starbucks........only better because they are homemade in your kitchen.

Cranberry Bliss Bars, just like Starbucks, only better because they are homemade.
Cranberry Bliss Bars.

Cranberry Bliss Bars
Adapted from: Top Secret Recipes
350-degree oven

¾ c butter
1 1/4 c brown sugar
3 eggs
1 T finely (very finely) minced crystallized ginger
2 t vanilla
½ t salt
1 ½ c flour
½ t baking powder
¾ c dried cranberries. Chopped coarsely
4 oz bar white chocolate, chopped

Beat butter and brown sugar until creamy.

Beat in eggs, one at a time. Mix in ginger and vanilla.

Add salt, flour and baking powder, beat until smooth.

Gently mix in chopped cranberries and white chocolate.

Pour batter into a prepared 9X13 pan, spreading batter evenly.

Bake 25-30 minutes or until done in your oven. The cake will be light brown on top.

Let cool, then loosen cake from edges of pan, before frosting.

Frosting: (this is enough for 2 pans or a double batch)
4 oz cream cheese
3 c powdered sugar
4 t lemon juice
1 t vanilla
2 t fresh orange zest

¼ c dried cranberries, chopped fine - for each pan of bliss bars

Beat cream cheese through orange zest until smooth and creamy.

Spread over cooled cake. Sprinkle evenly with cranberries.

Drizzle: (this is enough for 2 pans or a double batch)
¾ c powdered sugar
1 T coconut oil (melted)
1 T milk

Whisk until smooth, drizzle over top, in a lovely pattern.

I am a bit "drizzle" impaired, but I can squeeze a decent line with a heavy duty bag.

Cover the pan and refrigerate for 2 hours or until the next day. To cut into 16 triangles: slice cake through the middle lengthwise. Then slice cake crosswise 3 times to make 8 rectangles. Slice each rectangle, corner to corner to make 16 triangles.

Serve chilled.


Our tasting review notes:  for a more authentic Starbucks version use only 1/2 of the frosting and only 1/2 of the drizzle step. Using all the frosting makes for a too sweet treat, and the cranberry flavor is lost. A note has been added to the frosting and drizzle sections. 
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1 comment

  1. I remember these delicious bars from "back then" in your blog. Thanks for the reminder--maybe I will actually bake them now. They truly do sound wonderful. --Rocquie


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