Cranberry Bliss Bars (Starbucks Copycat Version)

I used to get these all the time at the Starbucks when I worked at Barnes and Noble during winter break in college. I baked mine in a 13 x 9 pan for 22 minutes. To drizzle chocolate at the very top, I melted white chocolate in the microwave, heating every 15 seconds until melted. I then used a fork and gently shaking the fork to create the streaks on top. It is best to store the bars in the fridge for several hours before cutting.

I made it again in 2023 for Christmas and it was still a really great recipe. This time, I baked it in a jelly roll pan for 18 min. 

Cranberry Bliss Bars, Starbucks Copycat Version (~from Belle of the Kitchen)

Ingredients

Bars:

·        1 cup (2 sticks) butter, melted

·        1 1/2 cups packed brown sugar

·        2 eggs

·        1 teaspoon orange extract

·        1 teaspoon vanilla extract

·        1/2 teaspoon ground ginger

·        1 teaspoon baking powder

·        1/2 teaspoon salt

·        2 cups all purpose flour

·        1 cup white chocolate chips

·        3/4 cup Craisins

Frosting and Topping:

·        8 oz. cream cheese,, softened

·        1 1/2 cups powdered sugar

·        1/2 teaspoon orange extract

·        1/2 teaspoon vanilla extract

·        1/3 cup Craisins,, roughly chopped

·        2 squares baking chocolate or almond bark,, melted

Instructions

1.      Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes

2.      Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.

3.      Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

4.      To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!

Notes

Storage: Place in an airtight container and store in the refrigerator.

UPDATE 12/13/2017: I have made these using a 13x9 inch rimmed baking sheet and it is now my preferred size of pan to use. The bars bake slightly thicker, which is even more like the Starbucks version! The baking time and ingredients all remain the same. Mine are ready to come out of the oven right at 22 minutes. I did another side-by-side taste test today and they are identical, y'all!!