Copycat Starbucks Cranberry Bliss Bars

Recipe

Prep: 10 minutes

Cook: 20-25 minutes, plus 1 hour to cool

Makes: About 24 bars

Bars:

• 1 cup butter, melted

• 1 1/2 cups packed brown sugar

• 2 eggs

• Zest from 1 orange

• Juice from 1 orange

• 1 teaspoon vanilla extract

• 1 teaspoon ground ginger

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups all-purpose flour

• 1 bag white chocolate chips

• 1 cup Craisins

Topping:

• 8 oz. cream cheese, softened

• 1 1/2 cups powdered sugar

• Zest from 1 orange

• 1 teaspoon vanilla extract

• 1/3 cup Craisins, roughly chopped

• 2 squares almond bark, melted

Preheat oven to 350. Line a 9x13 inch jelly roll pan. You can also use a 9x13 baking dish if you don’t have the jelly roll pan.

In a mixer, beat together the melted butter and brown sugar over medium speed. Add in eggs, orange zest, orange juice, and vanilla extract and beat until combined. Add in ginger, baking powder, salt, and flour, beating until just combined.

Fold in white chocolate chips and Craisins. Spread evenly into the prepared pan. Bake 20-25 minutes until set and golden brown at the edges. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

To make the frosting, beat cream cheese, powdered sugar, orange zest and vanilla together with an electric mixer until smooth and creamy. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle the melted almond bark over the top with a fork. Place the bars in the refrigerator for about 30 minutes to help them set before slicing into triangles.