December 1, 2009 in bars
I’m kicking off December with 25 days of holiday treats! Expect cookies, candy, cakes, and so much more!
And for the big kickoff, here’s one of my alltime favorite holidays treats. I worked at Starbucks many years ago and their Cranberry Bliss Bar was always my favorite holiday pastry. This is almost exactly like the Cranberry Bliss, but (should I even say it?) better!
The base is kind of a hybrid cake/cookie with cranberries and white chocolate chunks mixed in. And then the topping is pretty much a cream cheese frosting with chopped dried cranberries sprinkled over top.
So delicious and rich enough that you only need one to satisfy your sweet craving.
- 1 cup butter, softened
- ¾ cup brown sugar
- ½ cup white sugar
- 3 eggs
- 1½ teaspoons vanilla
- 1 teaspoon ginger
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ¾ cup dried cranberries
- 6 oz. white chocolate, cut into chunks
- 4 oz. cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons lemon juice
- ½ teaspoon vanilla extract
- ¼ cup dried cranberries
- ½ cup icing sugar
- 1 Tablespoon milk
- 2 teaspoons vegetable shortening
- Preheat oven to 350F.
- Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt and beat well. Gradually mix in flour until smooth. Dice cranberries.
- Add ¾ cup cranberries and white chocolate chunks to batter and fold in. Pour batter into a well-greased 9 x 13 baking pan, spread evenly. Bake for 35 minutes or until cake is lightly browned on the edges. Allow to cool.
- Make frosting by combining cream cheese, icing sugar, lemon juice and vanilla in a medium bowl with electric mixer until smooth. Frost cooled cake, using spatula to spread evenly
- Sprinkle ¼ cup diced cranberries over freshly frosted cake
- Whisk together ½ cup icing sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries.
- Chill cake in refrigerator for several hours before slicing. Serve cold.