TSR Version of Starbucks Cranberry Bliss Bars by Todd Wilbur

By NcMysteryShopper on December 19, 2004

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    1. 1 cup butter, softened
    2. 1 1/4 cups light brown sugar, packed
    3. 3 eggs
    4. 1 1/2 teaspoons vanilla or 1 1/2 teaspoons orange extract
    5. 1 teaspoon ground ginger
    6. 1/4 teaspoon salt
    7. 1 1/2 cups all-purpose flour
    8. 3/4 cup diced dried cranberries
    9. 6 ounces white chocolate, cut into chunks


    1. 4 ounces cream cheese, softened
    2. 3 cups powdered sugar
    3. 4 teaspoons lemon juice or 2 teaspoons orange extract
    4. 1/2 teaspoon pure vanilla extract
    5. 1/4 cup diced dried cranberries

    Drizzled Icing

    1. 1/2 cup powdered sugar
    2. 1 tablespoon milk
    3. 2 teaspoons vegetable shortening
    4. orange zest, garnish (optional)


  1. Preheat oven to 350 degrees.
  2. Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well.
  3. Gradually mix in flour until smooth.
  4. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand.
  5. Pour batter into a well-greased 9x13-inch baking pan and spread evenly.
  6. Bake for 30 to 35 minutes or until cake is light brown on the edges.
  7. Let cool.
  8. Frosting: combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
  9. When the cake has cooled, spread frosting over the top of cake.
  10. Sprinkle top with diced cranberries.
  11. Icing: Whisk powdered sugar, milk, and shortening.
  12. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
  13. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.
  14. Slice the cake across the width three times making a total of eight rectangular slices.
  15. Slice each of those rectangles diagonally creating 16 triangular slices.