Ingrédients pour Tsr Version Of Starbucks Cranberry Bliss Bars By Todd Wilbur
- 1 cup (2 sticks) unsalted butter
- Light Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Ground Ginger
- ½ teaspoon salt
- All Purpose Flour
- 1 ¼ cups chopped dried cranberries (¾ cup for batter, ¼ cup for topping)
- 1 cup white chocolate chips
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar (for frosting), ½ cup (for icing)
- 2 tablespoons lemon juice (or orange juice)
- Pure Vanilla Extract
- 2 tablespoons milk (for icing)
- Vegetable Shortening
- Orange Zest
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Comment préparer Tsr Version Of Starbucks Cranberry Bliss Bars By Todd Wilbur
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1 teaspoon ground ginger, and ½ teaspoon salt.
- Gradually add 2 ½ cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Stir in ¾ cup chopped dried cranberries and 1 cup white chocolate chips by hand.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the bars cool completely in the pan before frosting.
- For the frosting: Beat together 8 ounces cream cheese (softened), 3 cups powdered sugar, 2 tablespoons lemon juice (or orange juice), and 1 teaspoon vanilla extract until smooth and creamy.
- Spread the frosting evenly over the cooled bars.
- Sprinkle with ¼ cup chopped dried cranberries.
- For the optional icing drizzle: Whisk together ½ cup powdered sugar, 2 tablespoons milk, and 1 tablespoon shortening until smooth. Drizzle over the cranberries.
- Allow the bars to sit for at least 2 hours to allow the flavors to meld before slicing and serving. Slice into triangles or hearts.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
197g
Fat
56g
Carbs
19g
