Cranberry Bliss Bars (similar to Starbucks)
As shared by Once Upon a Plate
Makes about 16 servings
My changes to the original recipe are noted in italics below.
For the bar batter:
1 cup butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla or 1 1/2 teaspoons orange extract (I used 3/4 teaspoons EACH)
1 teaspoon ground ginger (I omitted and added 1/3 cup finely diced candied crystallized ginger)
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries (I used 1/2 cup)
6 ounces white chocolate, cut into chunks (or 6 ounces white chocolate morsels)
Frosting
4 ounces cream cheese, softened (I used 8 ounces & 1 tablespoon butter)
3 cups powdered sugar (I used a little over 1 1/2 cups)
4 teaspoons lemon juice (I used 2 teaspoons orange extract, and scant 1 teaspoon almond extract)
1/2 teaspoon pure vanilla extract (I used 1 teaspoon)
1/4 cup diced dried cranberries (If cranberries are small, leave whole)
Drizzled Icing ** (I substituted white chocolate)
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
orange zest, garnish (optional)
**I omitted, and used about 2 to 4 ounces (your choice) of white chocolate with with 1/2 teaspoon canola oil, melted & stirred together, then drizzled over.
Directions:
Preheat oven to 350 degrees. Position rack in center of oven.
Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well.
Gradually mix in flour until smooth.
Mix diced dried cranberries and white chocolate into the batter by hand.
Pour batter into a well-greased 9x13-inch baking pan and spread evenly.
Bake for 30 to 35 minutes or until cake is light brown on the edges.
Allow to cool.
Frosting: combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
When the cake has cooled, spread frosting over the top of cake.
Sprinkle top with diced cranberries.
Icing: Whisk powdered sugar, milk, and shortening.
Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.
Slice the cake across the width three times making a total of eight rectangular slices.
Slice each of those rectangles diagonally creating 16 triangular slices.
Original recipe from Food.com ~ my changes are as noted in italics.
I hope you enjoy!
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