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My review
Clone of a Cranberry Bliss Bar
208
CookieEater
"These festive and delicious bars taste just like the real deal!"
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Ingredients
7 h servings 414Original recipe yields 16 servings (16 bars)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2226 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...
11/30/2016
So many problems with this recipe! This is NOT like the actual Starbucks cranberry bliss bars. The one thing this gets right is the sweetness of the Starbucks version. Otherwise, this is pretty ...
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...
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...
11/23/2013
These are delicious but do not resemble the cranberry bliss bars in Vancouver Canada.
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...
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...