Cranberry Bliss Bar

Cranberry Bliss Bars by Slade Grove

Cake Layer:

6oz Unsalted Butter, melted

13oz Dark Brown Sugar

2 Large Eggs

1 tsp of Real Vanilla Extract

11oz Unbleached AP Flour

1 1/2 tsp Baking Powder

1 tsp Kosher Salt

1/4 tsp Cinnamon

3oz Dried Cranberries, chopped

6oz White Chocolate, chopped


8oz  Cream Cheese, at room temp

4oz Confectioners’ Sugar

1 tbsp Fresh Orange Zest

1 tbsp Fresh Orange Juice

6oz White Chocolate, chopped and melted

3oz Dried Cranberries, chopped


Preheat the oven to 350 degrees. Prepare a 9×13-inch baking dish with nonstick baking spray and line with parchment paper to create a saddle.

  1. For the Cake Layer: In a large bowl, melt butter in the microwave and stir in brown sugar and allow to cool to room temp. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate. The batter will be very thick.
  2. Spread the cake batter into the prepared pan. Bake for 18-21 minutes (do not overbake – this is very very important). Remove from oven and allow to fully cool. Remove cake using the parchment saddle and sit it on a flat surface so it can be iced.
  3. For the Icing: In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, orange juice and orange zest until combined. Gradually add three quarters of the melted white chocolate; beat until blended. Ice the cake layer. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set up in the fridge for two hours then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.