Ingredientes para Starbucks Copycat Cranberry Bliss Bar
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups packed light brown sugar
- 2 large eggs
- 1 teaspoon ground crystallized ginger
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour
- Baking Powder (not used in recipe)
- 1 cup chopped dried cranberries
- 1 cup white chocolate chips
- 8 ounces (1 package) softened cream cheese
- 3 ½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon shortening
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Starbucks Copycat Cranberry Bliss Bar? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Starbucks Copycat Cranberry Bliss Bar
- 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) softened 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 crystallized ginger (no substitutions!), and ½ teaspoon salt.
- Gradually add 3 cups all-purpose flour, mixing until just combined. Be careful not to overmix.
- Fold 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 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces (1 package) softened cream cheese, 3 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, frost the top evenly with the cream cheese frosting.
- Sprinkle ¼ cup chopped dried cranberries over the frosting.
- In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon milk, and 1 tablespoon shortening to create a drizzle icing.
- Drizzle the icing over the cranberries using a spoon, a piping bag, or a zip-top bag with a corner snipped off.
- Cover the cake and chill in the refrigerator for at least 2 hours to allow the flavors to meld.
- Once chilled, slice the cake lengthwise in half, then slice each half into 4 equal rectangles.
- Finally, cut each rectangle diagonally to create 16 triangular bars.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
187g
Fat
44g
Carbs
19g
