I cut the entire cake into the triangle shape sizes and brought it into work for the folks at school.
Starbucks Cranberry Bliss Bars
Yield: 16 triangular bars
Nutrition: You don't want to know :)
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup diced dried cranberries
- 6 ounces white chocolate, cut into chunks (I just use chips here. It's easier.)
- 4-ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup diced dried cranberries
Drizzled Icing: (I think this step is optional. I've always left it out because they are just so sweet already!)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons vegetable shortening (melted if you want a smoother consistency).
- Preheat oven to 350°F.
- Make cake by beating butter and brown sugar together with an electric mixer until smooth.
- Add eggs, vanilla, ginger, and salt and beat well.
- Gradually mix in flour until smooth.
- Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand.
- Pour batter into a well-greased 9x13" baking pan (I used parchment paper).
- Use a spatula to spread the batter evenly across the pan.
- Bake for 35 to 40 minutes or until cake is light brown on the edges.
- Allow cake to cool.
- Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth.
- When the cake has cooled, use a spatula to spread frosting over the top of the cake.
- Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
- Optional Steps #13 and 14: Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening.
- Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.