These cranberry bliss bars are my version of Starbucks festive treat. Not identical but they still taste delicious!
Ingredients
Frosting
- 3 cups confectioners' sugar
- ½ (8 ounce) package cream cheese, softened
- 1 tablespoon lemon or orange juice
- 1 teaspoon vanilla extract
Topping
- ¼ cup chopped sweetened dried cranberries
- 2 tablespoons minced candied ginger
- ½ cup confectioners' sugar
- 1 tablespoon heavy whipping cream
Cake
- 1 cup packed dark brown sugar
- ¾ cup butter, softened
- 3 large eggs
- 2 tablespoons minced candied ginger
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ cup chopped sweetened dried cranberries
- 1 cup white chocolate chips
Directions
Step 1
Beat 3 cups confectioners' sugar, cream cheese, lemon or orange 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.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking pan.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
Step 7
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.
Step 8
Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 414 | |
% Daily Value * | |
Total Fat17g | 21% |
Saturated Fat10g | 50% |
Cholesterol69mg | 23% |
Sodium201mg | 9% |
Total Carbohydrate64g | 23% |
Dietary Fiber1g | 3% |
Total Sugars53g | |
Protein4g | |
Vitamin C1mg | 5% |
Calcium71mg | 5% |
Iron1mg | 7% |
Potassium98mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this