Bliss bars for all……..

Oh….hello there.
I just came home from a lovely evening at a friends home…and we started in on the wine at 4 p.m.
which means….
i might have a bit of a hard time with the whole spell check thing…
thank goodness for spell check…
that’s all i have to say about that.
Oh…and the cookes that i brought home are a whole different story…
15 girls…with 15 different variety of cookies…..
sheesh…..

oh….and i’m sitting here watching my all time favorite movie…
have you seen it…
The family stone?
I love that family…..i could sit here for hours on end….watching it over…and over…
and please don’t get me started on how we moms love our boys…
grrrr…
let me grab a tissue…and be right back.

I’m back….
sniff…sniff.
Where was i…..
oh well….
let me just say i have the most fabulous recipe for you…
just don’t tell anyone where you got it…
because if you do…
then i might be put away …
in jail…..
jail.
As in …the chokee
{i guess you have to know the movie Matilda to know what a chokee is…}

I will deny that i gave you this recipe…
let me just say that i know “someone”…
someone who used to work for my beloved starbucks..
and i was given it in strict confidential….
the recipe…
this recipe…
Cranberry Bliss Bars
for all…

Bliss Bars:
{cake}
1 c. {2 sticks} butter, softened
1 1/4 c. light brown sugar softened
3 eggs
1 1/2 tsp. vanilla
1 tsp ginger
1/4 tsp salt
1.5 c. all-purpose flour {I did not use the coveted trader joe’s…just so you know}
3/4 c. diced dried cranberries
6 ounces white chocolate, cut into chunks

{frosting}
4- ounces cream cheese-softened
3 c. powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 c. diced dried cranberries

*preheat oven to 350 degrees.
* make cake by beating butter and brown sugar together with a mixer until smooth. Add eggs, vanilla, ginger, salt, then beat well. Gradually mix in flour until smooth. Mix 3/4 c. diced dried cranberries and white chocolate into batter by hand. Pour batter into a well greased 9×13 in. baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35-40 minutes or until the cake is light brown on the edges.
Allow to cool completely.
*Make frosting by combining softened cream cheese, 3 c. powdered sugar, lemon Juice and vanilla extract in a medium bowl with a mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
*Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
*Allow the cake to sit for a few hours, then slice the cake lengthwise {the long way} through the middle. Slice the cake across the width three times making a total of 8 rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Makes 16 bars.
*here are some changes that i made…and of course you don’t have to…but it makes my life a bit easier:
I use the white chocolate chips instead of buying the fancy white chocolate…i also buy my cranberries in bulk at costco….and i also cut the bars in half so instead of 16…i can get 32 out of one pan.
But if you want them to look exactly like the ones…from say…..
starbucks…then go ahead and cut them as is.
I tend to make a double batch …….
because people are will be begging you where you found the recipe.
Enjoy!!
Now i’m going to go and wash the snot off my face from watching my movie back to back…..
xo

Comments

  1. i made these last week – and of course forgot to put the white chocolate chips in the batter!!!! SHEESH!! i put the frosting on the cake – put the cranberries on – then thought that i’d melt the chps and drizzle on – well those things don’t melt the best – so i took the soft chips and “sprinkled” them on top of the frosting – and push the chps into the frosting a bit – it sure looked pretty – then i remembered that i have some teeny teeny tiny “autumn leaf” sprinkles! so i put those on – and that just WAS the icing on the bliss bars!!!! i cut them – and gave most away..i froze a few for me. Everyone loves them! i’m thinking i’ll make some to give away for christmas -and adding the chps on the top just added more interest to them. thank you for sharing the recipe.

    birthmothers never forget

  2. Yum! Awesome…thanks Kasey!

  3. Thanks for posting!!! NOW, if you can get your hands on their peppermint brownies that they have at Christmas….I’ve really been wanting that one too 😉

  4. This recipe sounds yummy…..however, before copying it I read through the directions. It looks to me
    like you have omitted the vanilla for the cake portion although you mention it in the directions. Is this
    right? I am also wondering what kind of flour it is that you covet from Trader Joe’s (or could that be a reference
    to the missing vanilla???)? Please check this for me………I’d like to make these, but want them to come out
    well when I do. Thanks…………Marie

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