cranberry bliss bars

If you're a regular to Starbucks then you've surely come across these cranberry bliss bars. I never bought one at Starbucks because they are so overpriced. Why not try and recreate them at home? Obviously we see something we love in a store, cafe, or mostly on one of our favorite food blogs, vowing to make them ASAP. Of course ASAP never happens. And then after the holidays have come and gone, that's when I decide to make them. I didn't know those bars were seasonal, oh well.
They were OK. They tasted really good without the frosting, at least I thought, but then I can be fussy. The next time I make these I am going to try Shelby's version; those look much tastier. These photos were too pretty to not post.





starbucks cranberry bliss bars (copycat recipe)
recipe from mrbreakfast.com

For shortbread base:
2 sticks (1 cup) butter, softened
1 and 1/4 cups brown sugar
3 large eggs
1 t ground ginger
1 t vanilla
1/4 t salt
1 1/2 cup flour
1/4 cup minced dried cranberries
1/4 cup white chocolate, coarsely chopped
1/4 cup minced candied ginger

For frosting:
4 oz cream cheese, softened
1 1/2 cup powdered sugar
2 T butter, softened
1 t vanilla

For garnish:
2 T dried cranberries, minced
1/3 cup white chocolate chips, melted

Preheat oven to 350 and lightly grease a 9×13 pan.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy.
In separate bowl, sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well.
Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries.
Next use a sandwich bag with a small corner cut (as your homemade pastry bag) add melted white chocolate and drizzle the chocolate over the cake. Refrigerate until chocolate is firm, cut into triangles and serve