Starbucks Cranberry Bliss Bar
The holiday season at Starbucks brings back a seasonal favorite. The Cranberry Bliss Bar. A ginger infused, cranberry studded, white chocolate blondie base topped with a creamy, sweetened cream cheese frosting, flecked with orange zest and drizzled with white chocolate. It’s simply delicious. And after Christmas, it’s gone.
I went on a mission to find a copycat recipe. This recipe is a combination of several that I found. My Baking Addiction, Mr. Breakfast and Top Secret Recipes. Each had elements of the original, so I pieced them together and came up with this recipe. It is very similar to the original. I hope you enjoy it.
Cranberry Bliss Bar
Cake
2 sticks unsalted butter, softened
1 1/4 c. brown sugar, packed
3 eggs
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. all-purpose flour
1/2 tsp. Baking Powder
1/4 c. chopped, dried cranberries
2 Tbls. finely minced crystallized ginger
1/4 c. white chocolate chips
Frosting
8 oz. cream cheese, softened
3 c. sifted powdered sugar
4 Tbls. unsalted butter, softened
1 tsp. Vanilla
1 Tbls orange zest
1/4 c. chopped dried cranberries
Drizzle
1 c. white chocolate chips, melted
1 Tbls. vegetable shortening
Preheat oven to 350F
Beat butter and sugar in a large mixing bowl until smooth. Add eggs, one at a time. Add vanilla. Combine flour, salt, baking powder in a bowl. Add gradually to the butter mixture. Mix in ginger, chocolate and cranberries.
Transfer to a greased 9×13 inch pan and smooth evenly. Bake 20-25 minutes until lightly browned. Let cake cool completely.
Combine cream cheese, butter and vanilla and beat until fluffy. Gradually add powdered sugar then add orange zest utnil just combined.
Spread evenly with an offset spatula over cooled cake. Sprinkle with 1/4 c. cranberries. Cover and let chill for a bit.
Melt chocolate and shortening together and place in a plastic bag with a small corner cut off or use a decorating bag to drizzle topping.
Cut down the middle lengthwise (the long way) then make, Slice the cake across the width 3 more times making 8 rectangles, then cut each on the diagonal to get 16 trianglular pieces.
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