Cranberry Bliss Bars

I haven’t been to Starbucks in a long time. Usually I go for the occasional hot tea when I’m not feeling great. One thing I wish they did better on was their options for people with allergies or autoimmune issues. Everyone raves about their cakes and goodies, so I decided to take a crack at their cranberry bliss bar.

Cranberry Bliss Bars

Bars:

• 2 sticks of butter; melted

• 1 1/2 cups 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

• 9.6 oz Melly Belly Flour Blend

• 1 cup white chocolate chips

• 3/4 cup dried cranberries

Frosting:

• 1 (8 oz) bar of cream cheese; softened

• 1 1/2 cups powdered sugar

• 1/2 teaspoon orange extract

• 1/2 teaspoon vanilla extract

• 1/3 cup dried cranberries

• 1/2 cup white chocolate chips; melted

Preheat your oven to 350 degrees.

Grease a 9x13 baking dish, set it to the side. Feel free to line it with parchment as well if it’s easier for you to lift out the bars after the cool. In a bowl, mix your butter and sugar until light and fluffy. Next, add the eggs and extracts and mix well. Add in your flour, ginger, salt, and baking powder until well combined. It will resemble a cookie dough batter. Last, mix in your cranberries and white chocolate chips into your batter with a rubber spatula. Pour it into your greased or lined baking dish and smooth it out. Bake for 25-30 min until it’s golden brown on the top. Pull it out and let it cool to room temp completely.

Once it has cooled, make your frosting by mixing your powdered sugar, extracts, and cream cheese until nice and fluffy.

Smooth it over your cooled bar crust, top it with cranberries, and drizzle it with white chocolate.

Cut it into bars or triangles. Big or small. Whatever you prefer. Store these in your fridge until you are ready to enjoy!