Preheat oven to 350☏ Line a 10x15 jelly roll pan with parchment paper, trimming away any excess.They will keep for up to one week in an airtight container in the fridge, or can be frozen for up to 3 months. Refrigerate the bars for at least one hour before slicing and serving them.Drizzle the melted white chocolate over top of the frosted bars.Sprinkle the dried cranberries on top of the cream cheese frosting.Spread the frosting on top of the cooled bars.Add the powdered sugar, 1/2 cup at a time, whipping after each addition until smooth.Mix in the vanilla and orange extracts.In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.Let the bars cool completely in the pan.A toothpick inserted in the centre should come out with a few moist crumbs on it. Bake for 18-22 minutes, or until the bars are just set in the middle.It will be very thick and sticky, but spread it as evenly as possible. Spread the batter in the prepared pan.Fold in the white chocolate chips and the dried cranberries.Add the liquid ingredients to the flour mixture and stir until just combined.In another bowl, stir together the flour, ground ginger, cinnamon, baking powder, and salt.
Add the eggs, vanilla, and orange extract, and whisk to combine.In a large bowl, whisk together the butter and the brown sugar.Line a 9x13” baking pan with foil or parchment paper and spray it with non-stick cooking spray (for lifting the bars out easily) or grease the pan well.Cranberry, Pumpkin Seed and Salted Caramel Bark.Here are some more great cranberry recipes for you: Use a fork to drizzle it over top of the bars for a nice thin drizzle. Melt the white chocolate for the topping slowly, in a double boiler, or at 50% power in the microwave, stirring every 15 seconds.Make sure to chill the bars for at least an hour to let the frosting set up a little bit before slicing them into bars.Let these bars cool completely before frosting them.Take them out when the middle is just set and a toothpick inserted in the centre of the bars comes out with just a few moist crumbs on it. They are better when they stay soft in the middle. The batter for the base of these bars can be mixed up in a bowl with just a whisk.But if you like to enjoy them at room temperature, simply take them out of the fridge about an hour before serving them. We prefer these bars chilled anyways, so this isn’t an issue. This is due to the cream cheese frosting, which will not keep well at room temperature. Yes, you should keep these bars in the refrigerator. Do cranberry bliss bars have to be refrigerated? They will freeze well for up to 3 months. Freeze them in an airtight container with wax paper between the layers of bars.ĭefrost them overnight in the fridge, or at room temperature for about an hour. These cranberry bliss bars are the perfect addition to your holiday baking list! They’re easy and delicious! Can I freeze cranberry bliss bars? You will want to use an electric mixer for the frosting so you can whip it well, but even that could be made with just a whisk if that’s all you have. Just a bowl and a whisk is all you need here.Īnd the bars can be ready to go into the oven before it’s even finished preheating. They were easy to make – the blondie batter can be stirred together without the need for a stand mixer. We loved these chewy blondies filled with dried cranberries and white chocolate chips, and topped with a sweet cream cheese frosting.
#Cranberry bliss bar recipe plus
These homemade cranberry bliss bars are so easy to make and they taste fantastic! Plus the recipe makes a large pan of bars so you will have plenty to both eat now, and freeze for later.
A chewy blondie filled with dried cranberries and white chocolate and topped with cream cheese frosting – they’re delicious! These cranberry bliss bars are so easy to make.
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