Cranberry Bliss Bark

So, besides Hurricane Sandy taking away my power for 9 days so far, I think she took my self control too.

 

I have been wearing elastic pants for over a week…nary a zipper to be found.

I’ve been eating Pop Tarts for breakfast every morning…

And pizza for dinner.

And all the Halloween candy in the house … because they cancelled Halloween until Christmas this year.

 

You might say, “Hey Shelly…eat a banana…an apple…some carrots…”

But then you would die.  Because I would kill you with a swift karate chop to the throat.

 

Health food has no place in my hurricane survival plan.

 

Annnd my husband decided that we need to stock up on “MRE“s…like we are in Afghanistan, or on an episode of Doomsdayers…for the next time this happens.

No thank you, sir.  I refuse to accept that this will happen again.

 

So anyway, I am basically a fat, unhappy person right now who is living in denial.

Stay far, far away.

 

But to pass my time, I borrowed a neighbors kitchen who has a big, showy generator.  She can run her oven, which I frankly think is kind of rude.

But then she said I could use her oven, so it stopped being rude and started being neighborly.

Thanks.

 

So I decided to invent something fun…Cranberry Bliss Bark.

I LOVE those Cranberry Bliss Bars from Starbucks and even make this version at home from time to time.

So why not turn it into a buttery, toffee-like bark?

Why the heck not.

I brought my supplies over and infiltrated my neighbor’s kitchen…

This bark is really easy…you can throw it together in just a few minutes.

Line a jelly roll pan with foil and spray it with nonstick spray.  Lay your graham crackers evenly out on the foil…

Then boil your butter and brown sugar together…

After it’s boiled a few minutes remove it from the heat and pour in an entire, delicious can of sweetened condensed milk.

Sigh…

Mix that up and pour it all over your graham crackers…

And bake it for about 7 minutes.  It will get bubbly and yummy.

While it’s baking chop up some white chocolate…I used Almond Bark…

When the toffee-bark comes out of the oven sprinkle your white chocolate over top and let it sit a few minutes until it’s softened enough to spread…

Then sprinkle your Craisins on top…

Let it cool completely before you try cutting it into pieces.

Honestly I let mine sit overnight, but it should take about an hour or so…

The foil will peel off easily.

And that’s it!

Now really…just try and stop eating it.

 

Print

Cranberry Bliss Bark

  • Author: Cookies & Cups

Ingredients:

  • 18 Graham Crackers
  • 1 cup butter
  • 1 cup light brown sugar, packed
  • 1 (14 oz) can sweetened condensed milk
  • 8 oz white chocolate or almond bark, chopped finely.
  • 1 cup Craisins

Instructions

  1. Preheat oven to 400°
  2. Line a 15″x10″ jelly roll baking sheet with foil and spray with non-stick spray.
  3. Line the pan with graham crackers in an even layer, breaking to fit the pan if necessary.
  4. In a large saucepan melt butter and brown sugar over medium-low heat. Heat until mixture boils and then boil it for 2 minutes.
  5. Remove from heat and stir in sweetened condensed milk.
  6. Pour over graham crackers.
  7. Bake for 7-8 minutes until bubbling. Remove from oven and let it sit for 1 minute before sprinkling white chocolate evenly over top.
  8. Let white chocolate sit for 3-4 minutes until softened and then spread with a spatula or off-set spatula evenly over toffee layer.
  9. Immediately sprinkle Craisins on the white chocolate, pressing gently to stick.
  10. Let cool completely before cutting into pieces.
  11. Sprinkl

Notes:

Store in an airtight container for up to 5 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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January 10, 2014 3:07 pm

Nice work. TY for making this.

Nicole
December 21, 2012 8:29 pm

I tried to make this for christmas gifts and followed the recipe exactly but when I went to cut it after an entire day of sitting in the fridge cooling the whole bottom mixture was complete goo and didn’t harden at all! I had to throw most of it away because it wasn’t servable even though it tasted delicious!! any suggestions or tricks to how yours stays solid and servable?

Lori
December 2, 2012 1:14 pm

can you make this with caramels instead of making your own? i have some i need to get rid of. if so how many do you think i would use? thanks!

Lori
December 2, 2012 5:36 pm
Reply to  Shelly

will do thanks

tmlbean
November 26, 2012 1:35 pm

No, it didn’t burn, it was just really thick. The mixture didn’t even harden in the fridge after 3 hours. Even though I scraped off the bottom, it was still perfectly sweet. I am going to make it again for a party next weekend… maybe I did something wrong the first time. Thanks for the reply!

tmlbean
November 26, 2012 11:24 am

I made this yesterday, but it didn’t seem to layer like yours did. I ended up scraping off the bottom a layer of butter/sugar/milk. Any suggestions? Should I have used less of the mixture?

Dawn
November 24, 2012 4:29 pm

I wonder if I could use cream cheese frosting instead of white chocolate? Seems like theirs has a thicker frosting? Any thoughts?

Dawn
November 26, 2012 8:25 pm
Reply to  Shelly

OMG. Im an idiot…its a bark!!!!

November 8, 2012 8:10 pm

Ugh – still no power! I think I would be certifiably insane by now. This bark definitely looks looks blissful – I’d totally eat the whole pan with or without power.

November 8, 2012 12:52 pm

I’m so sorry you’re still without power, UGH. I’m glad you’re able to use your neighbor’s oven, though! This bark looks delicious, and I totally think it’s okay to eat the whole pan…if I was in your situation, that’s what I’d be doing!

November 7, 2012 10:15 pm

I don’t see any reason to stop eating something that looks so good. I am adding this to my Holiday baking lsit for sure adn I eve have some graham crackers in the house right now!

Karen Omi
November 7, 2012 6:01 pm

I had a good chuckle living here in 74 degrees , 2 weeks before Thanksgiving Denver, CO. I so could identify with you. I too, would karate chop anyone that question my sanity during my hurricane state of mind. I had my husband (now retired Air Force colonel-HE, who keeps MRE’s to go fly fishing with) ) read the post. I so agreed with you and the MRE’s He in turn told me that your husband was smart and just wait till a hurricane comes our way….!!!! HA! you hang on there. If I could do any thing to help… Read more »

November 7, 2012 5:14 pm

i’m thinking of you shelly – during this long blackout you’ve been dealing with! this bark is simply beautiful – i love cranberries and white chocolate together. with all the layers – graham cracker – buttery toffee- white choc – craisins…. I feel like I would eat piece ofter piece of this bark. looks and sounds addicting!

Pam R
November 7, 2012 2:36 pm

I understand things are still pretty bad over in your neck of the woods. We’re in Wantage and fortunately (and surprisingly!!) got power back on Thursday. Which means I no longer had an excuse to subsist on homemade cookies, peanut M&Ms and Munchkins (because every Dunkin Donuts stores are always open no matter what!)

Nikki Spencer
November 7, 2012 11:28 am

this post made me laugh out loud! I feel like I could have written it myself! I am very sorry Sandy has done such a number on you guys but you put a smile on my face this morning!!! THANKS

November 7, 2012 3:11 am

Delicious food blog! I’ve found lots of yummy recipes here..feeling quite hungry now 🙂

Rocio
November 7, 2012 1:06 am

So sorry to hear about your situation because of th storm. I live in an area hited several times by hurricanes, and we use to prepare with water to drink and cleaning, and food to survive for at least 7 days without electricity. We have a gas stove. Hope you return to your normal life soon. Thanks God for been alive, healthy and have something to eat and a home to stay. God Bless You

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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