Cranberry Bliss

Cook's Notes: With the title "Cracking the Code at Starbucks" who could resist the Cranberry Bliss Challenge.   A recent article in Star Tribune prompted my holiday baking start. 
http://www.startribune.com/here-s-how-to-make-the-starbucks-cramynberry-bliss-bHolidayBakingar-at-home/461129083/
The gist of the article is Starbucks is not about to release their recipe for a favorite seasonal customer treat Cranberry Bliss Bars. but coming to the rescue several years ago the Oregonian newspaper kitchen test director, Linda Faus decided it was time to 'crack the code' herself. The recipe was published in Sunday paper. See link above. After studying the recipe plus another one from a very reputable popular food blogger Ever Ready decided to combine both recipes. 
Since I had never tasted a Cranberry Bliss Bar I trekked out one cold, stormy, rainy sleeting evening to purchase one. A crazy move but I needed a comparison.

I assembled my notes and ingredients to reproduce with what I hoped would be as good if not better.  Remember now the Starbucks version was baked who knows how long ago in a factory where it was frozen and later thawed at the store.
Following is the Ever Ready version minus the last step a drizzle of white chocolate  over the entire frosted bars. When I read that part in directions I said to myself 

NO ONE needs all that sweetness. So if you are a person who loves cranberries and white chocolate with a fondness for blondies bars than this is the recipe you have been waiting for. It's moist, chewy, tart and sweet all rolled up in one delicious bite. Better than the original.
Recipe adapted from Linda Faus and closetcooking.com 
Cranberry Bliss Bars

Ingredients:
For bar cookies

• 1-3/4 cups flour
• 1 tsp.ground ginger
• 1/4 tsp.salt
• 1 tsp. baking powder 
• 1 tsp. Saigon cinnamon 
• 1 cup butter (2 sticks) room temperature
• 1-1/4 cups dark brown sugar
• 3 large eggs, room temperture
• 1 tsp. vanilla
• 1 tsp. orange zest
• 1-1/4 cups dried cranberries,divided
• 1-1/4 cups white chocolate morsels, divided 
• 2 TB. crystallized ginger,diced (found in produce section)

For Frosting

• 2-1/2 cups powdered sugar
• 3 oz. softened cream cheese
• 2 TB. softened butter
•  2 TB. milk
• 1/2 tsp. vanilla
• 1 TB. orange juice 

Bar Cookie Directions:

• Whisk together flour, ginger, salt, baking powder and cinnamon. Set aside. 
• Cream butter and brown sugar. Add in eggs, vanilla and orange zest. Mix well. Stir in 1 cup cranberries, 1 cup white chocolate and diced ginger, mix just until combined.    
• Line a 13 x 9 with parchment paper or tinfoil. Grease well.
• Spread batter evenly in pan. Sprinkle with remaining cranberries and white chocolate. 
• Bake 20 minutes. Let cool completely before frosting. 

Frosting Directions: 

• Beat all ingredients until smooth. 
  

Holiday Baking Continues