• Cooking Time:
  • Servings: 15
  • Preparation Time:


Well, after working for Starbucks for a year, I was able to figure out how to make some of my fave Starbucks "cracks" at home, with the Cranberry Bliss Bars at the top of my list during the holidays.


  • For Cake Base:
  • 2 sticks margarine (or butter if you want to indulge) -- softened
  • 1 and 1/4 cups brown sugar-- packed
  • 3 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 and 1/2 cups flour
  • 1/4 cup minced dried cranberries
  • 1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
  • 1/4 cup minced candied ginger
  • For Frosting:
  • 4 ounce cream cheese -- softened
  • 1 and 1/2 cups powdered sugar
  • 2 Tablespoons butter -- softened
  • 1 teaspoon vanilla
  • For Garnish:
  • 2 Tablespoons minced dried cranberries
  • 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted
  • Preheat oven to 350 and lightly grease a 9x13 pan.


  • Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
  • When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
  • **You can color your chocolate with red food color for a nice festive touch.

Categories: Cookies  Dessert 
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