Clone of a Cranberry Bliss Bar

Updated: Jun 8, 2018


Cranberry Bliss Bar

If you're a Starbucks fan like me, then you are probably OBSESSED with their Cranberry Bliss Bars! And while they only come out with these delicious little bars during the holidays, I have a recipe that's pretty close to the real thing–and just in time for your New Years Eve party!

Clone of a Cranberry Bliss Bar

Ingredients


Frosting:

  • 3 cups confectioners' sugar *** See change below

  • 1/2 (8 ounce) package cream cheese, softened

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

Cake:

  • 1 cup packed dark brown sugar

  • 3/4 cup butter, softened

  • 3 eggs

  • 2 tablespoons minced candied ginger

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 3/4 cup chopped sweetened dried cranberries (such as Craisins(R))

  • 1 cup white chocolate chips

  • Topping:

  • 1/4 cup chopped sweetened dried cranberries (such as Craisins(R))

  • 2 tablespoons minced candied ginger

  • 1/2 cup confectioners' sugar

  • 1 tablespoon heavy whipping cream


Directions

  1. Beat 2 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.

  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

  3. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.

  4. Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.

  5. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes. (Don't be fooled by the color of the batter and think that your bars are under cooked. I've made this recipe many times and if you want a moist bar, the bars will be perfect at 20 minutes). Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.

  6. Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.

  7. Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.

  8. Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

***Note: This recipe has been slightly altered for my tastes, and is from the original Allrecipies recipe here, submitted by CookieEater. I find the original recipe way too sweet, so I cut down the confectioners sugar to 2 cups. I also cut down the cooking time to 20 minutes, as I find it leaves you with a moist bar.

If you enjoyed this recipe or have one you'd like to share, leave me a comment below! :)



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