Cranberry Bliss Bars Almost Like Starbucks Recipe Drinks

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COPYCAT STARBUCKS CRANBERRY BLISS BARS



Copycat Starbucks Cranberry Bliss Bars image

These Cranberry Bliss Bars are perfect for the holidays. They're quick and easy to make and taste, just like Starbucks!

Provided by a Food, Folks and Fun original!

Categories     Dessert

Time 2h40m

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
¾ cup salted butter (melted)
1 ½ cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup dried cranberries
1 cup white chocolate chips
8 ounces cream cheese (softened)
1 tablespoon grated orange zest
1 cup powdered sugar (sifted)
1 cup white chocolate chips (melted)
½ cup dried cranberries (roughly chopped)

Steps:

  • Preheat the oven to 350 degrees F. Line a 13x9-inch baking dish with foil, leaving a foil overhang on either side for handles. Spray foil with nonstick spray.
  • In a medium bowl whisk together the flour, baking powder, salt, and cinnamon; set aside.
  • In a large bowl whisk together the butter and sugar and let the mixture cool to room temperature. Then, use an electric mixer to beat in the eggs and vanilla.
  • Add the flour mixture to the butter mixture and mix together until combined and no flour streaks appear.
  • Stir in the cranberries and white chocolate chips (the batter will be thick).
  • Spread the blondie batter into the prepared pan.
  • Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not over-bake). Cool completely on a wire rack, about 2 hours.
  • In a large bowl, use an electric mixer to beat the cream cheese, orange zest, and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended.
  • Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate.
  • Use the foil handles to release the bars from the pan. Cut bars into your desired shape; squares or triangles. Store, covered, in the refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 bar, Calories 602 kcal, Carbohydrate 82 g, Protein 7 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 89 mg, Sodium 258 mg, Fiber 1 g, Sugar 61 g

CRANBERRY BLISS BARS (STARBUCKS COPYCAT)



Cranberry Bliss Bars (Starbucks Copycat) image

You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes. Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own! For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!

Provided by CookinDiva

Categories     Bar Cookie

Time 2h40m

Yield 40 serving(s)

Number Of Ingredients 18

1 cup butter (2 sticks, very soft)
1 cup brown sugar (some cooks reduce this to 2/3 cup)
1/3 cup granulated sugar
3 large eggs
2 teaspoons orange extract or 2 teaspoons vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup craisins (dried cranberries)
3/4 cup white chocolate chips
3 ounces cream cheese, softened
2 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon orange extract (or vanilla)
1/3 cup craisins, chopped
1 -2 tablespoon grated orange rind
1/3 cup white chocolate chips
1/2 teaspoon canola oil

Steps:

  • Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
  • BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
  • Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
  • FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
  • GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
  • DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
  • Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.

CRANBERRY BLISS BARS {STARBUCKS COPYCAT RECIPE}



Cranberry Bliss Bars {Starbucks Copycat Recipe} image

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

1 cup (2 sticks) butter, melted
1 1/2 cups packed brown sugar
2 eggs
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
1 cup white chocolate chips
3/4 cup Craisins
8 oz. cream cheese, (softened)
1 1/2 cups powdered sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1/3 cup Craisins, (roughly chopped)
2 squares baking chocolate or almond bark, (melted)

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

CRANBERRY BLISS BARS (ALMOST LIKE STARBUCKS)



Cranberry Bliss Bars (Almost Like Starbucks) image

I got a recipe for Cranberry Bliss Bars from someone else a few years ago when I was heavy into low carb and changed it into low carb suitable. These are so GOOD! People not doing low carb loved these as well and wanted the recipe (and they didn't realize they were low carb!). Who would have thought Starbucks pastries could be healthy???

Provided by PalatablePastime

Categories     Bar Cookie

Time 1h

Yield 24 bars, 24 serving(s)

Number Of Ingredients 19

1 cup unsalted butter, softened
1 1/4 cups Splenda brown sugar blend
3 eggs
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup low-carbohydrate baking mix (such as Atkins or home made)
1/2 cup dried cranberries, finely chopped
6 ounces white chocolate, finely chopped (sf preferred)
1/3 cup candied ginger, finely chopped
4 ounces cream cheese, softened
1 1/2 cups Splenda granular (pulsed in food processor into a powder) or 1 1/2 cups nature sweet powder sugar substitute (low-carb powdered sugar available at netrition.com)
4 tablespoons unsalted butter, softened
1 teaspoon sugar-free vanilla
1 tablespoon dole lite orange juice
1 teaspoon powdered orange rind
1/2 cup finely chopped dried cranberries
1/2 cup white chocolate, shavings (1/2 to 3/4)

Steps:

  • For bars:.
  • Preheat oven to 350°F.
  • Line a 10x15 jelly roll pan with parchment, trimming away any excess.
  • Cream butter and Brown sugar blend splenda in electric mixer until smooth.
  • Add eggs one at a time, allowing each to incorporate.
  • Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.
  • Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.
  • Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch.
  • Allow to cool.
  • For topping:.
  • In another kitchenaid bowl, blend softened cream cheese with nature sweet powder, butter, vanilla. orange juice and powdered rind, making sure you scrape down the mixer bowl and blend (To make powdered rind, run dried peel through a spice mill then sift to remove any grit).
  • Turn off mixer, remove paddle, and fold in dried cranberries.
  • When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling).
  • Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle.
  • Store bars in the refrigerator.

Nutrition Facts : Calories 231.4, Fat 15.3, SaturatedFat 9.3, Cholesterol 56.1, Sodium 60.5, Carbohydrate 21.6, Fiber 0.7, Sugar 11.3, Protein 2.6

CLONE OF A CRANBERRY BLISS BAR



Clone of a Cranberry Bliss Bar image

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

3 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup packed dark brown sugar
¾ cup butter, softened
3 eggs
2 tablespoons minced candied ginger
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped sweetened dried cranberries (such as Craisins®)
1 cup white chocolate chips
¼ cup chopped sweetened dried cranberries (such as Craisins®)
2 tablespoons minced candied ginger
½ cup confectioners' sugar
1 tablespoon heavy whipping cream

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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