Cranberry Bliss Bars

Everyone’s favourite coffee shop treat, made at home and even more special with the addition of Superfruit Puree. 

Ingredients: 

For the base: 

1 cup unsalted butter, melted and cooled slightly 

1 1/2 cups brown sugar, packed 

2 eggs, at room temperature

1/2 tsp orange extract 

Zest of 1 orange 

1 tsp vanilla extract 

1/2 tsp salt 

3/4 tsp ground ginger 

1 tsp baking powder 

2 cups all purpose flour 

3/4 cup dried cranberries 

3/4 cup white chocolate chips

For the topping: 

225g cream cheese, softened 

2 cups icing sugar 

Drop of orange extract 

1/2 tsp vanilla 

1/2 bottle Superfruit Puree Cranberry and Blueberry 

1/4 cup dried cranberries 

1/2 cup white chocolate chips 

Method: 

Preheat oven to 350’F. Grease and Line a 9x13” pan with parchment paper and butter. In a mixing bowl, cream together butter and sugar. Add eggs one at a time. Add extracts and zest. In a medium bowl, mix together remaining ingredients for the base, stir to combine and stir into butter mixture. Spread evenly in to prepared pan and bake 20-25 minutes until golden brown and set in centre. Remove from oven, allow to cool 10 minutes in pan, remove and allow to cool completely on a wire rack. Meanwhile prepare your topping. In bowl of mixer, beat together cream cheese and icing sugar until fully combined, add extracts and beat until combined. Spread over cooled bars. Dallop Puree over bars and swirl to create marbling, using a butter knife. Sprinkle with cranberries and chocolate chips. Refrigerate for 30 minutes, cut into triangles. Enjoy! Store up to 5 days, in an airtight container, in fridge.