Cranberry Bliss Bites

Remember the Cranberry Bliss Bars I made a couple of years ago?  Well, I decided to make a bite-sized version of those delicious bars.  Same flavors in a smaller package.  They are the perfect addition to your holiday cookie plate!

051 058

Cranberry Bliss Bites

Printer-Friendly Recipe
From: Spoonful of Sugar
Makes: Approximately 30 bites

Ingredients

Bliss Bites

12 tablespoons (1 1/2 sticks) unsalted butter, softened
8 oz. cream cheese, softened
1 1/2 cups brown sugar
3/4 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup white chocolate chips
1/2 cup dried cranberries
Zest & juice from 1 orange

White Chocolate coating

1 1/2 cups white chocolate chips
2 tablespoons shortening (like Crisco)
1/4 cup dried cranberries

Directions

For the Bliss Bites

In the bowl of a stand mixer, cream together the butter, cream cheese, and brown sugar for 1-2 minutes.  Mix in the vanilla.  With the mixer on low, add in the flour, salt, and cinnamon.  Mix until combined.  Turn the mixer off and add 1/2 cup of white chocolate chips, 1/2 cup of dried cranberries, and the zest and juice from 1 orange.  Turn the mixer on and mix until just combined.

Line a couple of baking sheets with parchment paper or a baking mat.  Use a 1-inch cookie scoop to scoop out balls of the dough.  Place in fridge for 1 hour or in freezer for 15 minutes.  You can also freeze overnight, just be sure to take out of the freezer about 15 minutes before coating in chocolate (to prevent cracking the chocolate).  You want the bites to be chilled and firm so they hold up to the warm chocolate you coat them in.

White Chocolate Coating

Place 1 1/2 cups of white chocolate chips and 2 tablespoons in a small microwave-safe bowl.  Microwave for 30 seconds, stir, and repeat.  You want the chocolate to be fully melted and smooth (be careful not to overheat, that will cause the chocolate to seize up).  Working one at a time, use two forks to dip the bites into the melted chocolate (you can also just drizzle the chocolate on).  Immediately top with garnish of cranberries (the chocolate will harden quickly, so you want to top them while the chocolate is still sticky).  Store bites in an airtight container in the refrigerator.  Enjoy!

Cream together the butter, cream cheese, and brown sugar for 1-2 minutes.

Cream together the butter, cream cheese, and brown sugar for 1-2 minutes.

Mix in the vanilla.

Mix in the vanilla.

Slowly add in the flour...

Slowly add in the flour…

salt, and cinnamon. Mix until combined.

salt, and cinnamon. Mix until combined.

Mix in cranberries, white chocolate chips, orange juice, and orange zest until just combined. I apparently forget to take a picture of the next step, so let me just tell you: after the dough is mixed, scoop out 1-inch balls and place on a parchment or baking mat-lined baking sheet. Freeze for 15 minutes (you can freeze longer than that, if you like. I froze mine overnight and then removed them from the freezer 15 minutes before coating in chocolate). You could also refrigerate them for at least an hour. You just want the balls to be firm up before coating them.

Mix in cranberries, white chocolate chips, orange juice, and orange zest until just combined. I apparently forget to take a picture of the next step, so let me just tell you: after the dough is mixed, scoop out 1-inch balls and place on a parchment or baking mat-lined baking sheet. Freeze for 15 minutes (you can freeze longer than that, if you like. I froze mine overnight and then removed them from the freezer 15 minutes before coating in chocolate). You could also refrigerate them for at least an hour. You just want the balls to be firm up before coating them.

Prepare the topping by combining 1 1/2 cups of white chocolate chips and 2 tablespoons of shortening. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Stir again. If the chips aren't fully melted, microwave in 15-second intervals, stirring in between, until smooth and melted. Do not overheat though, the chocolate will start seizing up if you do.

Prepare the topping by combining 1 1/2 cups of white chocolate chips and 2 tablespoons of shortening. Microwave for 30 seconds, stir, and microwave for another 30 seconds. Stir again. If the chips aren’t fully melted, microwave in 15-second intervals, stirring in between, until smooth and melted. Do not overheat though, the chocolate will start seizing up if you do.

Chocolate is melted and cranberries are ready to top the cold balls. (I roughly chopped the cranberries.)

Chocolate is melted and cranberries are ready to top the cold balls. (I roughly chopped the cranberries.)

Use two forks to dip the balls into the melted chocolate, coating completely, and shaking off excess before placing back on the lined baking sheet.

Use two forks to dip the balls into the melted chocolate, coating completely, and shaking off excess before placing back on the lined baking sheet.

Top with cranberries.

Top with cranberries.

I fully coated half of the balls and drizzled the rest. Refrigerate in an airtight container or bag for about a week.

I fully coated half of the balls and drizzled the rest. Refrigerate in an airtight container or bag for about a week.

048 061 080 067 077 062

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s