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Cranberry Bliss Bars
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A Starbuck's clone

Diane Hamilton


  • Cake:
  • 1-1/2 cups (350 ml) butter, room temperature
  • 1-7/8 cups (450 ml) light brown sugar, packed
  • 4 eggs
  • 2-1/4 tsp (10 ml) vanilla
  • 1-1/2 tsp (7 ml) ginger
  • 1/3 tsp (2 ml) salt
  • 2-1/4 cups (525 ml) flour
  • 1 cup (225 ml) dried sweetened cranberries, chopped (Craisins)
  • 9 oz (252 grm). premium white chocolate, cut into chunks
  • Frosting:
  • 8 oz (224 grm). cream cheese, room temperature
  • 4-1/2 cups (1050 ml) powdered sugar
  • juice of one lemon, about 6 tsp
  • 3/4 tsp (4 ml) vanilla
  • 1/3 cup (90 ml) dried sweetened cranberries, chopped
  • Drizzled icing:
  • 3/4 cup (175 ml) powdered sugar
  • 1-1/2 tbsp (20 ml) half and half cream
  • 3 tsp (15 ml) butter, room temperature
  • 1/4 cup (60 ml) white chocolate chips, melted
  • Preheat oven to 350 degrees (175 C.).
  • Beat softened butter and brown sugar until smooth.
  • Add eggs and spices and beat well.
  • Gradually mix in flour until smooth.
  • Stir in cranberries and chocolate chunks by hand.
  • Pour into non-stick or well-greased 12x17 inch jelly-roll pan.
  • Spread evenly & bake for 35-40 minutes, until light brown on edges.
  • Cool completely before frosting.
  • For frosting, beat softened cream cheese, powdered sugar, lemon juice and vanilla until very smooth.
  • After cake has completely cooled, spread on top of cake and sprinkle 1/3 cup (90 ml) dried chopped cranberries over the frosting.
  • Whisk together icing ingredients & drizzle over cranberries, using a pastry bag with a very small tip or zip-lock bag with a very small snipped opening. Use a sweeping motion for the drizzle.
  • Slice into approximately 2 by 4 inch rectangles, then slice each rectangle in half cross-wise to make triange shapes. Allow the cake to sit for several hours before serving.
Because the frosting & icing set up quickly, it is easier to cut the slices just after you frost the cake, then let it set up.

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