Why? Because if I don't bake these things myself, I will go to Starbucks to look for all of these tasty treats, and then I will throw a hissy fit when I'm told they're sold out, discontinued, or gone until next season.
That would be most unbecoming, wouldn't it?
If you're at risk of a Starbucks hissy fit, or just in need of a holiday season sugar fix, go ahead and give these yummy bars a chance! The base is a chewy blondie, spiced with ginger and dotted with dried cranberries and white chocolate. Once it cools, you top it off with a zingy lemon frosting, some additional craisins, and just a drizzle of simple glaze.
You know what I love about Starbucks recipes? They seem like acceptable breakfast foods- even if they have more sugar than some cakes!
Cranberry bars for breakfast,
Cranberry bars for a snack,
I'll eat so many cranberry bars,
I might break my back.
But really- why do I only seem to put an apostrophe in 'Starbucks' on the picture, not the post?
Cranberry Bliss Bars
- 3/4 cup unsalted butter, softened
- 1 1/4 cups packed brown sugar
- 3 eggs
- 1 1/2 tsp dried ginger
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 3/4 cup chopped craisins (chopped and then measured, not measured and then chopped!)
- 4 ounces white chocolate chips
Preheat oven to 350 F.
Beat sugar and butter together until smooth. Add eggs, ginger, vanilla and salt. Beat until combined, then slowly add in flour and baking powder. Once batter is smooth, stir in craisins and white chocolate chips.
Spread the batter evenly into a greased 9 x 13 pan. Bake 25-30 minutes, then remove from oven and allow the cake to cool completely.
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 4 tsp lemon juice (some orange zest and good quality orange juice acceptable as well)
- 1 tsp vanilla
Beat all ingredients together until smooth. Spread over cooled blondies and sprinkle with 1/4 cup chopped craisins.
- 1/2 cup powdered sugar
- 1 TB milk
- 2 tsp shortening
Whisk all ingredients together and drizzle over frosted blondies with a squeeze bottle or a piping bag.