Do you love the Cranberry Bliss Bars you get at Starbucks? Then, you’ll love this patriotic version that is perfect for the Fourth of July! My husband is absolutely addicted to these.
1 1/2 sticks of salted butter
1 1/2 cups light brown sugar
2 large eggs
3/4 tsp. vanilla extract
1/4 c. warm water
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/2 cup freeze dried blueberries
1/2 cup freeze dried raspberries
12 oz. white chocolate chips
1 8 oz. cream cheese
1 cup powdered sugar, sifted
To make the bottom layer of the Bliss Bars, preheat the oven to 350. Next, cream the butter together with the brown sugar. Add the eggs, vanilla, and water Stir to combine.
In a separate bowl, stir together the flour, baking powder, cinnamon, and salt. Add to the wet ingredients, and gently fold in 1/4 c. blueberries, 1 /4 c. raspberries, and 6 oz. white chocolate chips.
Pour into a 9×13 baking dish and bake for 40-45 minutes, or until a toothpick comes out clean. Be careful not to overbake. Cool completely.
While the bottom layer is baking, make the frosting. Beat together the cream cheese and confectioner’s sugar. Melt the remaining white chocolate chips. Pour half of the melted white chocolate into the frosting.
Once the bars have cooled completely, frost them. Sprinkle the tops with the remaining freeze dried blueberries and raspberries. Drizzle the rest of the melted white chocolate over the top. Once the white chocolate has hardened, cut into triangles and store in the refrigerator.