Cranberry Bliss Bars (Starbucks Copy-Cat )
CATEGORIES
INGREDIENTS
  • BARS
  • 1 cup butter (2 sticks, very soft)
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons orange extract
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 3/4 cup craisins (dried cranberries)
  • 3/4 cup white chocolate chips
  • ORANGE FROSTING
  • 3 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons orange extract
  • TOPPING
  • 1/4 cup craisins, chopped
  • 1-2 tablespoon grated orange rind
  • 1/2 cup white chocolate chips
  • 1 teaspoon canola oil
DIRECTIONS
  1. Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (I use a 10x15 pan) by lining it with parchment paper or use a non-stick spray.
  2. Bars: With an electric mixer, beat together butter, sugars, eggs and orange extract until combined. Add the flour, baking powder, and ginger and beat briefly, stopping before all the ingredients are smooth. Add the cranberries and chips, stirring just to blend and being careful not to overmix.
  3. Spread thick batter in prepared pan and bake 350 about 25-27 minutes, until the top is golden brown and a skewer inserted into the center comes out clean. Let it cool completely.
  4. Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.
  5. Garnish: Use a zester to remove rind from an orange. Chop 1/4°C Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.
  6. For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.
  7. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally