Starbucks Copycat Cranberry Bliss Bars
Servings 6 large slices
Ingredients
for the cake bar layer
- ¼ cup softened butter
- ⅓ cup brown sugar
- 1 egg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
- pinch salt
- ½ cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ cup dried cranberries chopped
- 1.5 oz /40g white chocolate roughly chopped
for the frosting
- 1.5 oz /40g cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon dried cranberries chopped
for the drizzled icing
- 3 tablespoons powdered sugar
- 1 teaspoon milk
- ¾ teaspoon vegetable shortening
Instructions
for the cake bar layer
- Preheat the oven to 350F/177C and grease or line a standard-size loaf tin.
- In a medium-size bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, ground ginger, vanilla extract and salt until everything comes together.
- Gently stir in the flour and baking powder.
- Mix in the chopped cranberries and chopped white chocolate until evenly dispersed.
- Spread the mixture out into the lined or greased loaf tin and bake in the preheated oven for 20 minutes, until golden brown and springy to the touch.
- Leave the cake to cool in the loaf tin.
for the frosting
- Place all the ingredients - except the dried cranberries - into a medium-sized bowl and beat thoroughly until the mixture takes on a frosting consistency.
- Spread the frosting evenly on the cooled cake. Sprinkle on the chopped cranberries and press them down.
for the drizzled icing
- Place all the ingredients together in a small bowl and beat thoroughly.
- Drizzle the icing as evenly as you can in thin diagonal strips on the frosting.
- Cover the cake in the tin with foil or plastic wrap and place in the fridge overnight before slicing.
Notes
Recipe adapted from Top Secret Recipes
These bars are best stored inside a sealed container in the fridge.
These bars are best stored inside a sealed container in the fridge.