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My review
Clone of a Cranberry Bliss Bar
CookieEater
"These festive and delicious bars taste just like the real deal!"
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Ingredients
7 h servings 414 calsOriginal recipe yields 16 servings (16 bars)
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Directions
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Prep
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- Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
- Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
- Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
- Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
- Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
- Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
- Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts
Per Serving: 414 calories; 16.5 g fat; 64 g carbohydrates; 3.8 g protein; 69 mg cholesterol; 201 mg sodium. Full nutrition
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Reviews
Read all reviews 2022 Ratings
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Most helpful positive review
12/9/2013
Delicious! Just like the ones at Starbucks, but better!
Most helpful critical review
12/17/2013
Making this recipe as stated (except for the Icing which I thought was just toooo much sugar), I was very disappointed that the cranberry and ginger flavors were hidden by the overpoweringly swe...
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12/17/2013
Making this recipe as stated (except for the Icing which I thought was just toooo much sugar), I was very disappointed that the cranberry and ginger flavors were hidden by the overpoweringly swe...
11/7/2013
This is a really sweet treat, but if you have had the one from Starbucks, this one should be no surprise. I would recommend cutting differently so that you get several small bites, rather than b...
11/23/2013
These are delicious but do not resemble the cranberry bliss bars in Vancouver Canada.
12/21/2015
I didn't have enough lemon juice for the frosting so I used peppermint extract & more vanilla to make up the difference. I also doubled the recipe & baked it in a 13x18 jelly roll pan. I also...
12/23/2013
I made this for our Christmas gathering and my family also found this recipe way too sweet, except for the younger children. I probably will not make this recipe again. If I do I will decrease ...
12/16/2013
This is a good recipe. I gave it 4 stars because the icing on top made it too sweet. I'll drop it next time I make this and I'll add one more tablespoon of lemon juice in the frosting to make it...
5/5/2016
These are super sweet, but tasty. The first time I made them I only had light brown sugar. I made them a second time with dark brown, and they were not nearly as good. I definitely will use l...