Cranberry Bliss Bars

I made a promise to myself I’d take this entire week off running. I woke up this morning and wanted nothing more than to go for a run, but since I’m about to start half Ironman training, I’m sticking with my original plan.  I know my legs will appreciate the time to repair themselves, and I would like to avoid burnout if possible.

I’m still doing abs though, just to balance out my beer consumption.

I’ve found it kind of awesome how much more time I get to spend with this little person when I don’t have to run all the time.

However, if I were to give up working out I would quickly go insane, and nobody wants that, so I’m just going to have to find a way to balance everything…my full time job, GRE studying, triathlon training, mom-ing, cooking, blogging…

I made some of these bliss bars a few weeks ago for Mike to take to work; his co-worker loves the Starbucks version.  She said these were even better than the real thing!  And my mom the white chocolate hater loved them too.  I think they definitely deserve a spot on your Christmas baking list!

Cranberry Bliss Bars


  • 3/4 cup butter, cubed
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white chocolate chips, coarsely chopped
  • Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 6 ounces white baking chocolate, melted and cooled slightly
  • 1/2 cup dried cranberries, chopped


  1. Preheat the oven to 350 degrees, line a 13x9 baking pan with parchment, and spray the bottom and sides with nonstick spray.
  2. To make the bars, melt the butter in a medium saucepan and stir in the brown sugar.
  3. Transfer to a large bowl and let cool to room temperature.
  4. Beat in the eggs and vanilla.
  5. Whisk the flour, baking powder, salt and cinnamon together and gradually add to the butter mixture. Stir in cranberries and white chocolate chips.
  6. Spread evenly in the prepared pan and bake for about 20 minutes, or until a toothpick comes out clean.
  7. Cool on a wire rack.
  8. To make the frosting, beat the cream cheese and confectioners' sugar in the bowl of a stand mixer. Gradually add half of the melted white chocolate and beat until smooth.
  9. Frost the bars, then sprinkle with cranberries.
  10. Drizzle with remaining melted white chocolate.
  11. Cut into triangles, and keep in the refirgerator

(adapted from Taste of Home)


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