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Though this time, I didn't go to Fredericksburg to hike, I did see a whole new side of this cute town and I liked it. Temps recently have been perfect and made a day-trip for this Food & Wine Festival down right heavenly.
Bliss Bars
1 cup unsalted butter, softened
1 cup packed brown sugar
zest of one orange
1 teaspoon vanilla
3 large eggs
1 1/2 cups flour
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 cup minced dried cranberries
1/2 cup white chocolate chips
zest of one orange
1 teaspoon vanilla
3 large eggs
1 1/2 cups flour
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1/2 cup minced dried cranberries
1/2 cup white chocolate chips
1/2 cup pistachios
for garnish:
for garnish:
white chocolate chips
light corn syrup
- Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Lightly coat lining with non-stick spray or butter; Set aside.
- In a large bowl, sift together dry ingredients (flour, salt and pumpkin pie spice); Set aside.
- In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, orange zest and vanilla. Beat until well combined.
- Slowly add the flour mixture and mix until just combined. Fold in the cranberries, white chocolate and pistachios. Don't ye fret! The batter will be thick.
- Spread batter into prepared pan and spread evenly. Bake for about 20 to 25 minutes or until toothpick inserted into the middle comes out clean.
- Transfer to a wire rack and allow to cool completely.
- Melt the white chocolate and light corn syrup and stir until smooth. Drizzle over top, let set, cut and serve!
