Starbucks Cranberry Bliss Bar
Source of Recipe
Top Secret Recipes
List of Ingredients
- Cake:
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 2 T minced crystallized ginger
- 1 1/2 tsps vanilla extract
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 3/4 cup diced dried cranberries
- 4 oz white chocolate, cut into chunks
- Frosting:
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 4 tsps lemon juice
- 1/2 tsp vanilla extract
- Drizzled Icing:
- 1/2 cup powdered sugar
- 1 T milk
- 2 tsps vegetable shortening
Instructions
- Preheat oven to 350.
- Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt and beat well. Gradually mix in flour and baking powder until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a buttered 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes or until cake is light brown on top. Allow cake to cool.
- 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.
- Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
- Whisk together 1/2 cup powdered sugar, 1 T milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
- Cover the cake and let it chill out in the fridge for a couple of 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.
Final Comments
Makes 16 bars
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