Cranberry Bliss Bars

Total Time: 1 hr 47 mins Preparation Time: 1 hr 30 mins Cook Time: 17 mins

Ingredients

• 1 cup unsalted butter, melted
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 4 large eggs
• 1 teaspoon orange oil (or 2 t. orange extract)
• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 3/4 cup unsweetened dried cranberries
• 3/4 cup chocolate chips
• 1 (3 ounce) package cream cheese, softened
• 6 tablespoons unsalted butter or 6 tablespoons margarine
• 2 cups powdered sugar
• 1/2 teaspoon orange oil (or 1 t. orange extract)
• 1/4 cup unsweetened dried cranberries
• 1/2 cup chocolate chips
• 2 tablespoons grated orange zest
• 8 ounces chocolate, chopped
• 2 tablespoons butter

Recipe

• 1 preheat oven to 350°; line a 15 x10 in jelly roll pan with a silicone liner, foil, or parchment paper (if you are using foil or parchment, coat it with nonstick spray.
• 2 make the bars--with an electric mixer, beat together the butter, brown sugar, sugar, eggs, and orange oil in a big bowl until combined.
• 3 add in flour, baking powder, and spices; beat until the flour begins to blend into the batter, 45 seconds- 1 minute.
• 4 add in cranberries and chips, stirring just to blend and being careful not to overmix.
• 5 spread into prepared pan and bake until a skewer inserted into the center comes out with a few crumbs adhering to it, 15-17 minutes.
• 6 remove from oven and let cool completely in the pan on a rack.
• 7 make the frosting--with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.
• 8 add in the powdered sugar, orange oil and beat/process until the frosting reaches a spreadable consistency; spread it evenly over the cooled bars.
• 9 **do-ahead--the frosting can be refrigerated for up to 3 days or frozen for up to 2 months.
• 10 make the garnish--sprinkle the frosted bars with the cranberries and chocolate chips.
• 11 make the drizzle--in the top of double boiler set over simmering water, melt the chopped chocolate with the butter, stirring until smooth.
• 12 drizzle over the frosting in a decorative pattern and garnish with the orange zest.
• 13 do-ahead--at this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.