Cranberry Bliss Bars
This is a recipe I've been making for years and everyone loves them as a breakfast treat with coffee or a dessert! Perfect for a cookie exchange or to serve your guests that drop by over the holidays.
Perforated Baking Sheet
Stainless Mixing Bowl
Preheat oven to 350°F degrees. Set Flexiflat on top of Medium Perforated Baking Sheet and set aside.
Cream together butter and sugar until smooth, add eggs one at a time and combine well after each addition. Add vanilla and combine well.
In Stainless Mixing Bowl whisk together flour, baking powder, salt and orange zest.
Add dry mixture to butter mixture and combine well. Stir in white chocolate chips and cranberries.
Spread evenly into Flexiflat (it is more of a press into then a spread, but make sure it's even so it cooks evenly).
Bake for 20-22 minutes. Cool completely before frosting.
Cream together butter & cream cheese until smooth, add powdered sugar, vanilla and orange zest and combine well. Using Blender Spatula or Offset Spatula, spread frosting on bars.
Sprinkle cranberries & orange zest. Drizzle melted chocolate on top and let rest until chocolate has set. Cut into 3″ squares and then triangles of desired size. Be sure to slide bars onto a cutting board before cutting or use the Cake Server Knife to gently cut in the Flexiflat.
Tip: I like to make several batches and freeze the dough in my Flexiflat so when I want to make them, all I have to do is bake and frost! They also can be made ahead of time and stored in the refrigerator for 7-10 days! Pull them out of the fridge about 30 minutes before serving.