Cranberry Bliss Bar (Starbucks Dupe)
submitted by: Laura Beatson (taken from Bell of the Kitchen )
serves instructions:
things you need:
Bars: 1 cup | butter, melted 1 1/2 cups | brown sugar, packed 2 | eggs 1 tsp | orange zest or Orange juice (or both if you really like orange) 1 tsp | vanilla extract 1/2 tsp | ground ginger 1 tsp | baking powder 1/2 tsp | salt 2 cups | all-purpose flour 1 cup | white chocolate chips 3/4 cup | Craisins Frosting and Topping: 8 oz | cream cheese, softened 1 1/2 cups | powdered sugar 1/2 tsp | orange zest 1/2 tsp | vanilla extract 1/3 cup | Craisins, roughly chopped ¼ cup | white chocolate chips, melted
Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch rimmed cookie sheet with parchment paper. Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange zest, 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 zest 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! How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all-purpose flour for your favorite gluten-free flour.
A note from Laura: I love Starbucks, and their bakery items are so good! This recipe tastes even better than the SB ones. I am always looking for sweet treats that my family will love. My oldest son does not like choco- late., but does like white chocolate, these bars are a winner! They are sweet, and rich and go per- fectly with a glass milk, coffee or tea. They also make great gifts. I make these at Christmas time, but they do not last long.
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