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Cranberry Orange Bliss Bars
Cranberry Orange Bliss Bars
 
Prep time
Cook time
Total time
 
A rich and decadent blondie recipe that is very reminiscent of Starbuck's Cranberry Bliss Bars!
Author:
Serves: 24
Ingredients
  • BLONDIE LAYER:
  • · ¾ cup (1½ sticks) salted butter, cubed
  • · 1½ cups packed light brown sugar
  • · 2 large eggs
  • · ¾ teaspoon vanilla extract
  • · 2¼ cups all-purpose flour
  • · 1½ teaspoons baking powder
  • · ¼ teaspoon salt
  • · ⅛ teaspoon ground cinnamon
  • · ½ cup dried cranberries
  • · 6 oz. Vanilla CANDIQUIK® Coating, coarsely chopped
  • FROSTING:
  • · 1 package (8 ounces) cream cheese, softened
  • · 1 cup powdered sugar, sifted
  • · 6 oz. Vanilla CANDIQUIK® Coating, melted
  • · ½ cup dried cranberries, chopped
  • · 1 teaspoon fresh orange zest
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 13 X 9" baking pan with nonstick spray.
  2. Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Use an electric mixer to beat in the eggs and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture.
  4. Fold in the cranberries and chopped CANDIQUIK (the batter will be thick).
  5. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes until edges are lightly browned and a toothpick inserted near the center comes out clean (do not over bake). Cool completely on a wire rack.
  6. Prepare the frosting: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until well-blended. Gradually add half (3 oz.) of the melted CandiQuik and orange zest; beat until blended. Frost blondies. Sprinkle with cranberries. Drizzle with remaining (3 oz.) melted Vanilla CANDIQUIK.
  7. Cut into square or triangle-shaped bars. Store in the refrigerator until ready to serve.
Notes/Tips
*each square (or block) of CANDIQUIK is 2 oz.
Recipe by Miss CANDIQUIK at http://blog.candiquik.com/cranberry-orange-bliss-bars/