Now if you are a fan of Starbucks then you know that it is the time for the Bliss bar and the peppermint brownie. The best time of the year!!! I had a request to make the bliss bar from a former co-worker and friend (bet you didn't know that I worked for Starbucks for years, until I had L). I told to let me poke around some and see what I could find. Well I found a great recipe for them. I got it here, and I have to say that they are pretty close to the real thing. These are a bit more cakey then the actual bliss bar, but way cheaper to make them yourself. I think in the store right now they are $2.25 a piece, and to make this it would probably cost a whopping $5-7! So I just had to make these for Thanksgiving! I actually made 2 batches over these last 2 days, and they have been a hit. So I highly recommend making these, whether you are a huge fan of the original Bliss bar or just really like cranberry, white chocolate, and cream cheese. You must make these!!! Next up, Starbucks Peppermint Brownie!
- 1 cup butter , softened
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoons vanilla or orange extract
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup diced dried cranberries
- 6 ounces white chocolate, cut into chunks
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 teaspoons lemon juice or 2 teaspoons orange extract
- 1/2 teaspoon pure vanilla extract
- 1/4 cup diced dried cranberries
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 2 teaspoons vegetable shortening
- orange zest, garnish (optional)
- Preheat oven to 350 degrees.
- Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well.
- Gradually mix in flour until smooth.
- Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand.
- Pour batter into a well-greased 9x13-inch baking pan and spread evenly.
- Bake for 30 to 35 minutes or until cake is light brown on the edges.
- Let cool.
- Frosting: combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
- When the cake has cooled, spread frosting over the top of cake.
- Sprinkle top with diced cranberries.
- Icing: Whisk powdered sugar, milk, and shortening.
- Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
- Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.
- Slice the cake across the width three times making a total of eight rectangular slices.
- Slice each of those rectangles diagonally creating 16 triangular slices.