Over the last few weeks I have had two different friends ask me if I had a recipe for Starbucks Cranberry Bliss Bars. (Thanks for the motivation Teri and Debby!)
As I am not a coffee drinker, nor a frequent visitor to Starbucks, I had never had a Cranberry Bliss Bar – until yesterday.
Because I aim to please and I remembered a recipe I cut out of the Portland newspaper a year or so ago for a Cranberry Ecstasy Bar I figured I better give the recipe a try.
Yesterday I made a batch of Cranberry Bliss/Ecstasy Bars. I also went to Starbucks and bought a Cranberry Bliss Bar. My dad was over so I had him help with the taste comparison test.
Here is the real thing from Starbucks:
The verdict: mine were better.
I delivered a plate full of bars to my friend who is a Starbucks Cranberry Bliss Bar fan (she has a whole box of them in her freezer) and she agreed! The cake on the homemade version is lighter and not as dense which everyone preferred.
When I did the taste comparison between the real one and the homemade one the only difference I could detect was that the store bought one had some orange zest in the cream cheese frosting but other than that I think there were pretty darn close – if not better! I’ve added the orange zest into the frosting recipe below.
The Cranberry Bliss Bar would make a great addition to a cookie plate too – they are pretty. So if you are looking for some Bliss in your life – give these a try. If you are a Starbucks Cranberry Bliss Bar fan I’d love to know what you think!
- 2 sticks/cubes butter, softened
- 1 1/4 C brown sugar, packed
- 3 eggs
- 1 tsp ground powder ginger
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 C flour
- 1/4 C minced dried cranberries
- 1/4 C quality white chocolate. I used a Lindt white chocolate bar, coarsely chopped
- 1/4 C minced candied ginger
- 4 oz. cream cheese, softened
- 1 1/2 C powdered sugar
- 2 Tbsp butter, softened
- 1 tsp vanilla
- 1 tsp grated orange rind
- 2 Tbsp minced dried cranberries
- 1/3 C white chocolate, melted
- Preheat oven to 350 degrees and grease a 9 x 13 pan
- Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy
- Add flour, powdered ginger and salt
- Beat well
- Fold in the cranberries, chocolate chunks and minced candied ginger
- Spread batter in pan and bake for about 20-25 minutes or until light golden brown
- After cake cools, mix all frosting ingredients together and spread over top of cake
- Sprinkle with minced cranberries
- Use a cake decorating bag of melted chocolate with a small round decorating tip to drizzle the chocolate over the cake
- Cut into bars