It's always about this time of year that the local Starbucks starts offering their tempting Cranberry Bliss Bars which my husband loves! I saw
this recipe and knew I had to give it a try. These were so, so easy because they're made with a pre-packaged dry sugar cookie mix which can be found in the baking aisle.
One note I made for next time around was to increase the cranberry mixture. I would recommend 1/4 cup more cranberries and another tbsp. of butter. I also added an extra 1/4 white chocolate chips and I wouldn't be against adding even a bit more next time! Just don't forget to increase the oil a tad bit too. I took the easy way out and melted my chips and oil in a glass Pyrex measuring cup and just drizzled on with a spoon. The plastic bag seemed like a bit too much work for me. Enjoy!
| 1 | pouch Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, melted |
| 1 | egg |
| 1/3 | cup butter or margarine |
| 1/4 | cup packed brown sugar |
| 1 | cup sweetened dried cranberries |
| 1 | cup macadamia nuts, coarsely chopped |
| 1/2 | cup white vanilla baking chips |
| 1 | teaspoon oil |
- Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes.
- Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely.
- In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars.
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