Cranberry Bliss Bars

These Cranberry Bliss Bars are made with a blondie base, with cranberries and white chocolate chips, they're topped with a sweet cream cheese frosting and white chocolate drizzle. A Starbucks Copycat Recipe, they're perfect for the holiday season.

Cranberry Bliss Bars:
1 cup Sukrin Gold, packed
½ cup butter, melted
1 large egg
1 tsp. pure vanilla extract
1⅓ cup all purpose flour, unbleached
1 tsp. baking powder
¼ tsp. sea salt
½ cup dried cranberries
½ cup white chocolate chips

White Chocolate Frosting:
½ cup white chocolate chips
½ pkg cream cheese
¼ cup butter
½ cup confectioners’ sugar
1 tsp. pure vanilla extract
⅛ tsp. sea salt
¼ cup dried cranberries

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line an 8x8″ pan with foil or parchment and spray with nonstick spray.

For the Blondies:
In a large bowl, whisk melted butter and brown sugar until well combined, at least one full minute. Add egg and vanilla extract, whisk until combined.

In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture and stir with a rubber spatula until the ingredients are combined. Stir in ½ cup of dried cranberries and ½ cup of white chocolate chips.

Scoop the batter into the prepared pan and spread into an even layer (I moisten the palm of my hand with water and gently press it in).

Bake for 18-22 minutes. The bars are done when they have puffed slightly, are very light brown, and a toothpick inserted into the center comes out clean. They will appear a little underdone, but they will continue to cook as they cool. Be careful not to over bake them. Cool completely on a wire rack before frosting.

For the Frosting:
In a double boiler, melt the white chocolate on medium-low heat, stirring with a spatula until smooth. Set aside.

In a large mixing bowl, beat the cream cheese and butter until smooth.

Add the confectioners' sugar, vanilla extract and most of the white chocolate (leave about a Tbsp. to drizzle on top for garnish).

Spread the frosting over the cooled bars. Sprinkle with dried cranberries and drizzle the remaining white chocolate over the top.

Chill for 1 hour, or until the frosting and chocolate are set. Slice and serve.

Makes 16 squares.

Cook's Notes:

• Butter: I use salted butter when baking, but unsalted butter works just fine. If you are using unsalted butter, you could increase the added salt by ⅛ tsp. to compensate if desired.
• Flour: I use all-purpose flour in this recipe, but whole wheat flour works just as well. You can combine the two or use 100% whole wheat flour.
• White Chocolate: I have the best luck melting white chocolate chips in a glass bowl over a saucepan with boiling water. Make sure the boiling water doesn't touch the bottom of the glass bowl and that the bowl fits snuggly in the pot.
• Optional add-ins: a touch of orange zest, orange extract, or almond extract would be great in this recipe.
• Storage: Store your Cranberry Bliss Bars in an airtight container or covered in plastic wrap on the counter for up to 3 days or in the refrigerator for up to a week.
• Freeze: Freeze these bars before adding the frosting and any toppings. Wrap them in plastic wrap or put them in a freezer-safe container with parchment paper between each layer, and freeze for up to 3 months. Allow them to defrost at room temperature before adding the frosting.