Cranberry Bliss Bark and This Week's Eats 12.15.13

One of the best things about the holiday season is when the much-anticipated red cups make their debut at Starbucks.  For me, I also eagerly await the arrival of the Cranberry Bliss Bars - those amazing bar cookies with the cream cheese frosting, orange zest, white chocolate and cranberry goodness on top.  Yes, I have a thing for cranberries and orange.  Last year, while making my traditional chocolate bark, I decided to try and make a Cranberry Bliss version and it turned out pretty darn good.  It's super easy to make, and is also a super easy gift!  

Cranberry Bliss Bark

  • 1/2 pound (two sticks) butter
  • 1/4 cup brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 box (about) plain graham crackers
  • 2 cups white chocolate chips
  • 1 cup chopped walnuts
  • 1/2 cup dried cranberries
  • zest of one orange
Preheat oven to 350 degrees.  Line a 10 x 15 inch cookie sheet pan with non-stick foil. Arrange crackers to fit the bottom of the pan in a single layer, breaking up the last few to fit the space.

Melt butter in a medium saucepan over medium heat. Add brown sugar and white sugar. Stir to combine. Bring mixture to a boil. Reduce heat and let the mixture gently bubble for 3-4 minutes. Remove from heat.

Carefully pour sugar/butter mixture evenly over the graham cracker layer. Using a spatula, spread to cover. Bake for 10 minutes.

When done, remove from oven and let rest until bubbling subsides. Sprinkle white chocolate chips evenly over the top. Wait about 2 minutes for chocolate to melt, then use the spatula to gently spread chocolate chips into an even layer on top of the graham crackers. Sprinkle with the chopped nuts, dried cranberries and orange zest pressing down gently into the chocolate.

Cool to room temperature, then refrigerate for 2 hours. Peel foil from chilled bark. Crack into 2-inch irregular pieces.

Refrigerate any leftovers in an airtight container.

This week's eats:

  • Monday - Pizza
  • Tuesday - Thai Ground Beef with Vegetables and Brown Rice
  • Wednesday - Alpine Chicken Casserole (Chicken breasts topped with swiss cheese, cream of mushroom soup thinned out with water, or a little white wine if ya want, and then cubed stuffing that's been tossed with a little butter. Bake at 350 for an hour, covered with foil for the first half hour - mmmm, cheesy baked goodness.)
  • Thursday - Turkey Burgers (just throw lots of chili powder, cumin, minced garlic, chopped jalapeno, cilantro and some breadcrumbs into ground turkey) and Alexia Tots
  • Friday - Roasted Cherry Tomato Pasta (an old Emeril recipe)
  • Saturday - date night!
  • Sunday - Chicken Enchilada Soup in the Crock Pot
Update on last week's eats, the fried rice recipe we tried was good, but I thought it needed a bit more flavor - smothering it in Huli-Huli sauce worked well!

As always, I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyers - be sure to check out all the great weekly menus!


  1. Ooh, those look a delicious gift idea! I should do some more baking this afternoon...

  2. My friend made something like this and gifted it in little boxes. It was so yummy! Thanks for sharing the recipe!

  3. My friend made something like this and gifted it in little boxes. It was so yummy! Thanks for sharing the recipe!

  4. That bark looks delicious!

    Here's my meal plan for the week: http://www.livehalffullblog.com/2013/12/15/meal-plan-1216-1223/

  5. Cranberry Bliss is a great idea fora gift. During the holidays I make peppermint bark with my kids and we give it to neighbors as a gift. Maybe we'll try Bliss bars instead this year. Thanks for the idea!

  6. Wow, that bark looks amazing. I am intrigued by your Thai style beef recipe -- I think I'll be giving that a try soon!