In past years, I would traditionally spend long days decorating the house for Christmas. Carefully unwrapping the glass ornaments, chalkware Santas, and other beloved holiday decorations collected over the years. And once the house was dressed in all of it's Christmas finery, I would spend even longer days baking and shipping out boxes of cookies. But this year I decided to break with tradition. Meaning all of those boxes filled with beloved collections will remain in the attic until next year. Instead, this year the house is decorated with trees simply adorned in only white lights, beautiful wreaths hung on the doors and windows with velvet ribbon, and holiday greenery draped on shelves, chandeliers, tables, mantels, and mirrors. Surprisingly the house still has all the warm, inviting feels of the holiday season. There is much to be said for simplicity or so I (re)discovered.
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But the even bigger break from my holiday traditions is putting the herculean cookie palozza baking days on hiatus this year. While I am taking a pause from sending out more than a dozen boxes of homemade cookies and confections across the country this holiday season, I will still be doing some holiday baking. But instead of the experiencing the stress over worrying if packages sent arrive when promised or are discovered on the day they are delivered, I will experience the joy of hand delivering a few, freshly baked cookie boxes to neighbors and nearby friends. For the first time in a long time I will be able to bake some of my favorite holiday cookies, particularly the ones that aren't amenable to being shipped. Things like these Linzer Sable Cookies, Viennese Finger Cookies, Chocolate Crinkle Cookies, and these absolutely divine Cranberry Bliss Bars.
If you frequent Starbucks during the holiday season, you will see and possibly be tempted by the boxes of Cranberry Bliss Bars neatly stacked in their refrigerated section. If you have had them before you know the base has a brownie like blondie texture and is studded with dried cranberries and white chocolate chips. The top layer is a luscious cream cheese icing infused with melted white chocolate and orange zest. Along with more dried cranberries sprinkled on the top is melted white chocolate. The combined flavors and textures of these Cranberry Bliss Bars makes them an incredibly blissful confection. Which more than likely gives rise to its' name.
Ginger, cinnamon, vanilla and orange zest bring warm, tantalizing flavors to the bars. While light brown sugar gives it a perfect level of sweetness and chewiness. With the batter for the bar mixed in a bowl, first using a whisk then using a spatula or wooden spoon, this is one of those unfussy recipes. The kind you can make on a whim.
When all of the bar ingredients are mixed together the result is a thick, yet spreadable batter. Using either a 9"x12" or 9"13" pan lined with parchment paper, baking time for the bars ranges from 25-30 minutes in a preheated 350 degree (F) oven. Baking time will be at the higher end of that range if using a 9"x12" pan and closer to the lower end if using a 9"x13" pan. (I used a 9"x12" pan).
The bars are baked just until the edges begin to turn a golden light brown. Like a 'brownie' the bars may feel 'slightly soft to touch' in the middle. Allowing the baked bars to cool to room temperature in the pan ensures your finished bar will have an evenly baked texture.
The cream cheese icing is why the finished bars need to be stored in the refrigerator. But the melted white chocolate added to the icing is why they taste so decadent. Once you taste this icing, you may decide all of your other recipes requiring a cream cheese icing need to change. This icing is absolutely divine.
The creamy, luscious icing is spread evenly over the bars using an offset spatula. Once the bars are iced, immediately sprinkle on the dried cranberries. Before you drizzle on the melted white chocolate, you have two options. Drizzle it on before you cut the chilled bars, or drizzle it on after you cut them. I drizzled it on before they were cut, but in the future I will drizzle it on after they are cut.
When cutting the bars, begin by cutting 12 evenly sized squares. Then cut each square diagonally to yield a total of 24 triangles. If not serving the Cranberry Bliss Bars immediately cover them and keep them chilled in the refrigerator. They will remain fresh for at least 4 to 5 days.
If there was ever a bar to best exemplify the holiday season, it would be these Cranberry Bliss Bars. However, you might actually want them to be one of your fall and winter must bakes. Not only are they incredibly scrumptious, they have that all gussied up festive look. Seeing a platter or delivering a box of these bars will evoke the same kind of magical reaction one has when the lights are turned on the Christmas tree. If you were adding just one new baking tradition this year, I would strongly encourage you to put these Cranberry Bliss Bars on the top of your list. They will definitely bring joy to the holidays!
Recipe
Cranberry Bliss Bars
Makes 24 Bars
Ingredients
Bliss Bars
1 cup (227g) unsalted butter, melted
1 1/2 cups (300g) light brown sugar
2 large eggs, room temperature
1 teaspoon freshly grated orange zest
1 1/2 teaspoons vanilla
1/4 teaspoon ground ginger
1/8 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon Kosher salt
2 cups + 2 Tablespoons (283g) all-purpose flour
1 cup (166g) white chocolate chips
1 cup (112g) dried, sweetened cranberries
Cream Cheese White Chocolate Icing
8 ounces cream cheese, room temperature
3 Tablespoons unsalted butter, room temperature
1 cup (120g) confectionary sugar
1/2 cup (80g) white chocolate, melted (see notes)
Pinch of Kosher salt
1 teaspoon freshly grated orange zest
1/4 teaspoon vanilla
Additional 1/2 cup (80g) white chocolate, melted
Additional 1/2 cup (60g) dried sweetened cranberries
Directions
Bliss Bars
1. Preheat oven to 350 degrees (F). Line a 9"x12" or 9"x13" metal baking pan with parchment paper. Set aside (see notes).
2. Melt the butter. Immediately add in the light brown sugar. Whisk until smooth.
3. Add in eggs, orange zest and vanilla. Whisk until eggs are fully incorporated.
4. In a medium sized bowl, whisk together the flour, ginger, cinnamon, baking powder and salt. Add to the butter/sugar/eggs mixture. Use a spatular to mix. Mix until flour is fully incorporated.
5. Add in the white chocolate chips and dried cranberries.
6. Spread the batter into the prepared pan. Use an offset spatula to smooth the top and even out the batter.
7. Place baking sheet on a baking pan and insert into the oven. Bake for 25-30 minutes or until the edges have turned light brown. Note: My baking time was about 28 minutes.
8. Remove from the oven and let cool completely.
Cream Cheese White Chocolate Icing
1. In a medium sized bowl, use a hand mixer to blend the cream cheese and butter until smooth.
2. Add in the confectionary sugar, orange zest, vanilla, and salt. Mix until well blended.
3. Add in the melted chocolate. Mix until smooth and creamy.
4. Spread the icing on the cooled Bliss Bars.
5. Evenly sprinkle the additional 1/2 cup of dried cranberries over the top.
6. Use a piping bag to drizzle the additional 1/2 cup of melted white chocolate over the top. Alternately wait to drizzle the icing over the bars until after they have been cut.
7. Put the iced bars in the refrigerator to set before you first cut them into 12 evenly sized squares. Then cut each square on the diagonal. You will end up with 24 bars.
8. Serve the chilled bars immediately or cover and keep stored in the refrigerator until ready to serve or enjoy.
9. Bars should be kept covered and chilled in the refrigerator.
Notes: (1) I melted the Ghiradelli white chocolate wafers for the icing. I do not recommend melting white chocolate chips for the icing. (2) I generally buy my dried sweetened cranberries from Trader Joe's but you can find them in most grocery stores. (3) Baking time for the bars ranges from 25-30 minutes. They will bake at the upper limits of this range if using the slightly smaller 9"x12" pan and bake closer to the lower limits of this range if using the slightly larger 9"x13" pan.
Breakfast Room, Christmas 2024