 |
When it comes to cranberries and chocolate combo I have no strong will. Not a bit. I won’t even try to resist it. It’s a real mission impossible. And you know what? I don’t mind a bit! 
Here is my defense.
This bar was made for me. Cranberries, white chocolate, coconut – all on a ooey gooey blondie base. My favorites – married together in a delightful bliss.
This is the definition of simple deliciousness. The word exists and this is the proof.
If anyone wants to ever prove to me their strong-willness, I will ask them to have a plate of Cranberry Bliss Bars with Coconut on a table in front of them. I will delightfully watch them sweat, pull their hair out and after 2 seconds – devour a piece like a starved animal. No strong will left.
The blondie base is truly ooey gooey. So soft it melts in your mouth. The combination of cranberries and white chocolate is not overwhelming but perfectly balanced. The cream cheese frosting is absolutely delicious! If you love white chocolate, you will love it! The addition of coconut does not make them too sweet. I happen to love coconut and I would put even more of it, but I figured 1/2 cup would be just fine. The combination of melted white chocolate and coconut oil makes a drizzle with a little crunch.
Pair with a cup of coffee and enjoy.
Cranberries, white chocolate and coconut atop gooey blondie base make this truly irresistible treat for this holiday season.
Ingredients
- 3/4 c ( 1 1/2 stick ) unsalted butter
- 1 1/2 c packed brown sugar
- 2 large eggs
- 3/4 tsp vanilla extract
- 2 1/4 c all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves ( optional )
- 1/2 c dried cranberries
- 1/2 c shredded coconut ( sweetened or unsweetened )
- 6 oz. white chocolate chips or baking chocolate
- 1 pkg ( 8 oz. ) cream cheese, softened
- 1 c powdered sugar
- 6 oz. white chocolate chips or baking chocolate
- 1/2 Tbsp coconut oil
- 1/2 c shredded coconut ( sweetened or unsweetened ), divided
- 1/2 c dried cranberries
Instructions
- Line 13"x9" baking dish with parchment paper or aluminum foil. Set aside.
- Melt butter in a microwave safe dish. Pour into a mixing bowl of your stand mixer. Add brown sugar and stir until combined. Let cool to room temperature.
- Add eggs and vanilla and beat until combined.
- In a medium mixing bowl, whisk together dry ingredients ( flour, baking powder, salt, cinnamon and cloves ). With the mixer on low, gradually add the dry ingredients. When there are still few flour lumps in the batter, add cranberries, white chocolate and coconut. Fold in. Spread the batter in prepared dish. Bake in 350 degree F oven for 18 to 20 minutes. Cool completely.
- Meanwhile, melt white chocolate with coconut oil. Stir until smooth.
- For the frosting: beat cream cheese until smooth, add powdered sugar and beat until fluffy. Add half of the melted chocolate and beat to combine. Stir in half of the coconut. Spread over cooled blondies. Sprinkle with cranberries and remaining coconut. Drizzle the remaining chocolate over the frosting. Cut into triangles. Store in refrigerator.
Notes
It is best to underbake the blondie base, as even few more minutes in the oven can result in a tough bar. As soon as you see the edges set, pull them out and let cool completely on the counter. They will set. The addition of coconut and coconut oil is optional, yet recommended. The original Starbucks recipe doesn't include it.
The recipe comes from a little recipe booklet from Taste of Home “Best Loved Cookies and Bars”. I know that Starbucks serves these bars during holiday season. All in all, their fame is deserved.
This month, all participant in Roxana’s Home Baking Chocolate Party were pairing chocolate with cranberries. To see more entries and learn more about this fabulous group, visit Roxana’s blog.
~~~~~~~~~~~~~~~~~~`
What is your favorite combination you can’t resist?
xoxo,
Anna
|
Pingback: Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze | Crunchy Creamy Sweet