CRANBERRY BLISS BARS {STARBUCKS COPYCAT RECIPE}
Cranberry Bliss Bars - a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Dessert
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
- Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
- Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
- To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!
Nutrition Facts : Calories 289 kcal, Carbohydrate 39 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 163 mg, Sugar 29 g, ServingSize 1 serving
CLONE OF A CRANBERRY BLISS BAR
These festive and delicious bars taste just like the real deal!
Provided by CookieEater
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 7h
Yield 16
Number Of Ingredients 18
Steps:
- Beat 3 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- 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.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g
STARBUCKS COPYCAT CRANBERRY BLISS BAR
Todd Wilbur of the famous Top Secret Recipe clones posts a demo of this recipe on his site www.topsecretrecipes.com. Starbucks only brings these out during a limited part of the year. These used to be the only pastry I would buy from them. They are a soft triangle of white chocolate and cranberry cake covered with creamy lemon frosting and dried cranberries. Make sure you don't substitute the crystalized ginger for powdered ginger!
Provided by Mama2Three
Categories Bar Cookie
Time 35m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 372.5, Fat 15, SaturatedFat 8.9, Cholesterol 71.5, Sodium 157.3, Carbohydrate 57.3, Fiber 0.6, Sugar 46.9, Protein 3.5
CLONE OF A CRANBERRY BLISS BAR
These festive and delicious bars taste just like the real deal!
Provided by CookieEater
Categories White Chocolate Desserts
Time 7h
Yield 16
Number Of Ingredients 18
Steps:
- Beat 3 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- 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.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g
CLONE OF A CRANBERRY BLISS BAR
These festive and delicious bars taste just like the real deal!
Provided by CookieEater
Categories White Chocolate Desserts
Time 7h
Yield 16
Number Of Ingredients 18
Steps:
- Beat 3 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- 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.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g
CLONE OF A CRANBERRY BLISS BAR
These festive and delicious bars taste just like the real deal!
Provided by CookieEater
Categories White Chocolate Desserts
Time 7h
Yield 16
Number Of Ingredients 18
Steps:
- Beat 3 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- 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.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g
CLONE OF A CRANBERRY BLISS BAR
These festive and delicious bars taste just like the real deal!
Provided by CookieEater
Categories White Chocolate Desserts
Time 7h
Yield 16
Number Of Ingredients 18
Steps:
- Beat 3 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.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- 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.
- 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.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- 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.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g
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