Starbucks Cranberry Bliss Bars Copycat

By MJH

Ingredients

• Cake Base:
• 1 cup butter, room temperature
• 1 1/4 cups brown sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 1/2 cups flour
• 1 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup minced dried cranberries
• 1/4 cup Lindt or Perugina or other quality white chocolate — coarsely chopped
• 1/4 cup minced candied ginger
• Frosting:
• 4 oz. cream cheese — softened
• 1 1/2 cups powdered sugar
• 2 Tbsp. butter, room temperature
• 1 tsp. vanilla
• Garnish:
• 2 Tbsp. minced dried cranberries
• 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) — melted

Details

Adapted from copycatcrafts.com

Preparation

Step 1

Cake Base:
Preheat oven to 350 and lightly grease a 9×13 pan.

Beat butter and sugar together, and add eggs/vanilla beating until fluffy.

Sift together flour, ginger, baking powder and salt.

Add to the butter mixture, beating well.

Fold in the cranberries, chocolate and candied ginger.

Spread thick batter in pan and bake for 20 to 25 minutes, or until light golden.

Cool completely.


Frosting:
Cream the butter and cream cheese together until smooth.

Add sugar and vanilla and mix until tell incorporated, smooth, and spreadable.

Transfer to the cake base and spread a thin layer over the cake.

Cut into preferred sizes.

Sprinkle with the minced cranberries.

Using cake decorating bag, baggie, or fork, drizzle the melted white chocolate over the cake.