Copycat Starbucks Cranberry Bliss Bars
20 min preparation + 40 min cooking
Serving Size / Yield
- 3/4 C. butter, softened
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 2 Tbs. crystallized ginger, minced
- 1 1/2 tsp. vanilla
- 1/4 tsp. salt
- 1 1/2 C. all-purpose flour
- 1/2 tsp. baking powder
- 3/4 C. dried cranberries, diced
- 4 oz. white chocolate chips
- 4 oz. cream cheese, softened
- 3 C. powdered sugar
- 4 tsp. lemon juice
- 1/2 tsp. pure vanilla extract
- 1/4 C. dried cranberries, diced
- 1/2 C. powdered sugar
- 1 Tbs. milk
- 2 tsp. vegetable shortening
- Preheat oven to 350 degrees.
- Make cake by beating butter and brown sugar 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 and spread evenly across the pan. Bake for 35 to 40 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, spread frosting over the top of cake.
- Sprinkle1/4 cup of diced cranberries over the frosting on the cake.
- Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip. Or you could even put the icing in a zip topped bag trim a corner off the bottom and use it as you would the pastry bag.
- Cover the cake and let it chill for at least two 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.
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