Knockoffs of name-brand handbags and clothing are never quite as good as the originals. And trying to re-create a “name-brand” recipe on your own often results in something that isn’t quite perfect either. But when Anne Parris came up with a “knockoff” of Starbucks seasonal favorite, the Cranberry Bliss Bar, she not only nailed it, she made it better! The recipe, from her blog, Not A Supermom, will save you the trouble (and expense) of having to run out and get your treat from down the street. And because you can now recreate these beauties any time of year, you won’t have to refer to them as “seasonal” any longer. If Starbucks comes calling, hide the recipe!
“Starbucks” Cranberry Bliss Bars
2 sticks of butter, softened to room temperature
1 1/4 cups brown sugar
3 large eggs
1 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon table salt
1 1/2 cup flour
1/2 cup dried cranberries, minced
3/4 cups white chocolate chips
2 tablespoons candied (or crystallized) ginger, minced
Grease an 9 by 13 inch pan, preferably glass.
Pre-heat oven to 350 degrees.
Cream butter and brown sugar.
Mix in eggs and vanilla. Make it nice and so fluffy.
Combine dry mixture and wet mixture.
Mix in white chocolate chips, candied ginger and cranberries.
Batter will be thick. Using a spatula, spread it evenly in prepared pan. Pop in hot oven for 25 minutes.
Finished cake should be golden and springy in the center. Be careful not to over-bake.
When done, remove and cool completely before frosting.
4 ounces cream cheese, softened to room temperature
1 1/2 cup powdered sugar
3 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 cup dried cranberries, minced
1/4 cup white chocolate chips, melted
Scatter cranberries over frosted cake.
Drizzle melted white chocolate over cake randomly.
Put frosted cake in refrigerator for twenty minutes to set icing.
Cut cake in half longways, then into three sections shortways. This makes six square sections. Cut each section
like an X, making four triangular pieces for twenty-four sections total. Store covered in the refrigerator. Enjoy!