Cranberry Bliss Bars
Cranberry bliss bars – and they’re gluten free! When I worked at Starbucks these were in stock around the holidays and I couldn’t get enough of them. The chocolate covered graham crackers were a close second and kept me happy during the non-holiday season at Starbucks. Okay, let’s jump into this recipe!
Servings: 8 bars
Ingredients
Bliss Bars
- 1/2 cup of salted natural peanut butter
- 1/4 cup of agave
- 1 large egg
- 2 teaspoons of vanilla
- 1 cup of gluten free flour
- 1/2 teaspoon of baking soda
- zest of one medium orage
- salt to taste
- 2/3 cup of dried cranberries
- 2/3 cup of white chocolate chips
Forsting
- 8 oz block of cream cheese
- 2/3 cup of powered sugar
Instructions
- Okay, first set the oven to bake at 325. Low and slow for these bliss bars.
- Next, in a large bowl, mix the peanut butter, agave, the one egg, vanilla, flour, baking soda, orange zest, and salt. Mix until it’s nice and smooth.
- Then, add in 1/3 cup of the dried cranberries and 1/3 cup of the white chocolate chips. Save the other 1/3 of each for topping!
- Line a 9×9 pan with parchment paper – this step is important, as you don’t want this thick batter to stick to your pan. Then, drop out the dough and spread it to the edges – it’ll be thick, so you’ll have to move it with the back of a spoon.
- Then back for 20 minutes until the edges are golden brown, then let it cool for 30-45 minutes.
- While the bars are baking, you can make the cream cheese frosting – whip the cream cheese and powered sugar together until it’s light and fluffy.
- Once the bars are cooled, spread the frosting and top with the remaining white chocolate chips and dried cranberries. Then, cut into 8 triangles – first, cut the block in half, then turn and cut in half again. You’ll have 4 smaller squares. Cut them in half on a diagonal, then you’ll have 8 triangles, just like Starbucks. Eat up and enjoy!