When I worked as a coffee slinger in the last great bookstore standing, I remember being constantly asked about the Starbucks Cranberry Bliss Bars. After about the 500th customer question, I asked myself, “What was all the hype about?” So finally caved in and I tried it. It was good, but no life changing epiphany occurred, like I had assumed would due to the clients I had encountered. I like cranberries and I like white chocolate. This little creation was simply a mass-produced bar to give you a sweet balance to your 5-shot Americano. Nothing great about it or horrible, just eh.

If we fast forward to my Williams-Sonoma years, I am presented with the task of recreating holiday classics and the pantry staples that come in at Thanksgiving. As far back as I can remember, I have only ever had one or two relatives who ate cranberry relish. Usually as an afterthought, we would take the can of ocean spray out of the cupboard; open it; pour it onto a plate; and then stare at it forgotten in the fridge for a week or two after the big day.

There has to be another use for this congealed mass of what was once cranberries!?!

Williams-Sonoma’s Cranberry Relish is light -years away from the canned stuff. It’s delish and I knew exactly what to do. Let’s use higher-quality ingredients and a little love, to create our own White Chocolate Cranberry Bars. If I’m in a hurry, I will use store bought cookie dough as depicted in the photos. The other times I use the previously posted sugar cookie dough recipe, it truly makes a world of difference.

These yummy little delights have been compared to tasting like pop-tarts. So I hope you guys like them.

White Chocolate Cranberry Bars

1 Recipe of Sugar Cookie Dough or I Pkg Prepared Cookie Dough
4 Eggs
1 Jar of Williams-Sonoma Cranberry Relish
1Cup of Powdered Sugar, Sifted
1.5 Cups White Chocolate or 1 Pkg of Ghirardelli White Chocolate Melting Wafers

Procedure:

1.Preheat the Oven to 350 F
2.Line a quarter sheet pan in parchment.
3.Press the prepared cookie dough recipe evenly across the bottom of the pan. You may use the bottom of a measuring cup to press the dough more evenly, just make sure the measuring cup is greased.

4.Use a fork to poke holes lightly throughout the crust.
5.Whisk together the sugar, eggs, and cranberry relish until smooth.
6.Pour over the prepared crust and place in the oven on the middle rack.

7.Bake for 30 minutes, or until golden brown around the edges and no longer jiggles when tapped.
8.Remove from oven and allow to cool on a rack.
9.Place the chocolate in a glass bowl and microwave in thirty second intervals, stirring in between, until smooth and melted.

10.Pour the chocolate evenly over the cooled bars, you may use an off- set spatula to smooth the chocolate while warm.
11.Garnish with decorative touches and allow the chocolate to set.
12.Cut the bars into even pieces.

White Chocolate Cranberry Card