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Starbucks Cranberry Bliss Bar

Source of Recipe

Todd Wilber


Recipe Introduction

Each holiday season Starbucks brings out one of its most beloved dessert recipes: A soft triangle of white chocolate and cranberry cake, covered with delicious creamy lemon frosting and dried cranberries. But, when the holidays leave us, so do the Cranberry Bliss Bars, and that's when the dozens of requests to clone the dessert start rolling in here at TSR. Each of the more than 3500 Starbucks stores contracts with local bakeries so that the Bliss Bars are fresh for customers each day. The end result may varslightly from city to city, but the basic recipe is the same, and it rules. Now you can get your Bliss Bar fix anytime of the year, at a fraction of the cost of the real thing, with a little sneaky kitchen cloning.

List of Ingredients

Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries

Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening



Recipe

1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping moon or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices