Tuesday, November 23, 2010

Starbucks' Cranberry Bliss Bars

So it's fall (into winter) and I enjoy the delicious treats Starbucks rolls out: gingerbread lattes, peppermint mocha, and the cranberry bliss bars. Yum! I've had this "copycat" recipe for years, so I decided to make some for my office.

It did not taste like the ones at Starbucks. I didn't think it would because the real bliss bars have kind of a citrusy orange undertone and this only has lemon juice in the frosting. But whatever. People at my office reported that they still enjoyed it and thought it was good. Personally, I was disappointed. But I didn't make them for myself, now did I? Oh and I omitted the shortening/sugar glaze. It's not really necessary.


Starbucks Cranberry Bliss Bars
CLBB (sarah_louise)

1 cup butter -- softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 tsps vanilla extract
1 tsp ginger
1/4 tsp salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 oz white chocolate, cut in chunks

4 oz cream cheese, softened
3 cups powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 cup dried cranberries

Drizzled Icing:
1/2 cup powdered sugar
1 Tbsp milk
2 tsp vegetable shortening

1. Preheat oven to 350.

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 of diced cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13 pan. Use a spatula to spread the batter evenly in the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow the 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 dried cranberries over the top of the cake.

5. Whisk together 1/2 cup powdered sugar, 1 Tbsp. 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.

6. Allow cake to sit for several hours before slicing.

Yield: 16 bars

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