Visions of Sugar Plums

Today was a full on explosion of butter, sugar, nuts, and chocolate here at Chez Phillips.  We are leaving on Thursday for the East Coast and a family Christmas in Connecticut so I will be delivering tomorrow to friends and colleagues. 

These are Cranberry Bliss Bars---you have probably had something similar at Starbucks, but theirs usually have a wet texture, since they seem like they were frozen, and then defrosted.  My recipe is simple, and a very close clone---I actually like these better! 

Cranberry Bliss Bars

Makes about 40

1 cup (2 sticks) unsalted butter, melted

1 1/2 cups firmly packed light brown sugar

1/2 cup granulated sugar

4 large eggs

1 teaspoon orange oil or 2 teaspoons orange extract

2 1/3 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

1 3/4 cup unsweetened dried cranberries

1 3/4 cup white chocolate chips or white chocolate chopped into chunks

1.      Preheat the oven to 350° F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper.  If you are using foil or parchment, coat it with nonstick cooking spray.

2.      To make the bars, in a large bowl, using with an electric mixer, beat together the butter, brown and granulated sugars, eggs, and orange oil in a large bowl  until combined.

3.      Add the flour, baking powder, and spices and beat until the flour begins to blend into the batter, 45 seconds to 1 minute. 

4.      Add 3/4 cup of the cranberries and 3/4 cup of the chips, stirring just to blend and being careful not to over mix.

5.      Spread in the prepared pan and bake until a skewer inserted in the center comes out with a few crumbs adhering to it, 15 to 17 minutes.  Remove from the oven and let cool completely in the pan on a rack. 

Creamy Orange-and-White Chocolate Frosting

One 8-ounce package cream cheese, softened

1/2  cup unsalted butter

4 cups confectioners’ sugar

1/2 teaspoon orange oil or 1 teaspoon orange extract

1.      To make the frosting,  in a large bowl, using an electric mixer, or in a food processor, cream together the cream cheese and the butter in a large bowl until fluffy, or process them in a food processor. 

2.      Add the confectioners’ sugar and orange oil and beat or process until spreading the frosting reaches a spreadable consistency. Then spread it evenly over the cooled bars.

Garnishes and Drizzles

1/4 cup unsweetened dried cranberries

1/4 cup white chocolate chips

8 ounces white chocolate, chopped

2 tablespoons unsalted butter

1.      Sprinkle with the remaining 1/4 cup of cranberries and white chocolate chips.

2.      In To make the drizzle, in the top of a double boiler set over simmering water, melt the chopped white chocolate with the remaining 2 tablespoons butter, stirring until smooth. 

3.      Drizzle over the frosting in a decorative pattern.

4.      Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks. 

It's been a long day, I'll be back later in the week with more, until then, enjoy your week, and hug your loved ones close.