Cranberry Bliss Bars -- a la Starbucks
(15 servings) Printable Version
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.
Note From Mr Breakfast:
You wouldn't believe how many emails I receive about Starbuck's Cranberry Bliss Bars. This version of the recipe was emailed to me by a great breakfast lover named Gerry. Both Gerry and myself are anxious to know what you think and how they compare to the real deal at Starbucks. Hope you enjoy them! Thanks for the recipe Gerry!
User reviews for this popular recipe have been very good. Hope you enjoy them! Please be sure to read the additional comments on this one.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 1140. Submitted 11/20/2003.
Comments About This Recipe
What do you think of Cranberry Bliss Bars -- a la Starbucks?
Overall Average Rating =(out of 5)
Based on 71 votes.
View all 94 comments for this recipe.
Absolutely fantastic! Probably better than Starbucks and now we can have them anytime of year. Thanks for this one!
Comment submitted: 4/17/2013 (#15693)
This recipe was definitely superior to the actual Starbucks version! Perfect moistness and texture. A taste sensation. Thanks, it's now a Christmas staple at my house. It even looks festive!
Comment submitted: 12/26/2012 (#15003)
This is better than Starbucks. The only thing I would change about it is to put in less sugar. It's too sweet (for me).
Comment submitted: 10/2/2012 (#14495)
I had an unstoppable craving for these the last few days. It was time-consuming but these were almost, like 98%, as good as the real thing. Friends agreed - good recipe!
Comment submitted: 6/24/2012 (#14079)
Delicious! Almost as good as the real thing, but much cheaper in the end.
Comment submitted: 12/20/2011 (#13330)
Everyone LOVED these!
Comment submitted: 12/4/2011 (#13278)
From Shelby F.
These are becoming a post-Thanksgiving tradition for us. Second time I made them that weekend. Like others, I also add 1/2 teaspoon orange zest to the frosting. One of the best recipe on your website. Thanks!
Comment submitted: 11/29/2011 (#13252)
These are always a huge hit when I make them at Christmas time. I use minced ginger instead of ground ginger and I add a splash of pure orange extract or orange zest to the cream cheese icing.
Comment submitted: 11/25/2011 (#13232)
I made these the last 2 years in a row. Everybody loves them. I like to go to Starbucks now just to see how much money I'm saving. Last year, they were charging over $3.00 a bar. These are just as good in my opinion.
Comment submitted: 11/12/2011 (#13171)
I like making these in the summer. The taste and smell remind me of the holidays and stopping into Starbucks after shopping. Delicious!
Comment submitted: 6/6/2011 (#12751)
Excellent!! I adore these bars!
Comment submitted: 4/4/2011 (#12391)
From Cooldude4007 (Team Breakfast Member)
I just made this today, and I'm and 11 year old kid! It is delicious and my whole family loved! I'm gonna make this recipe a LOT!!:)
Comment submitted: 1/3/2011 (#11837)
We made this for the family... and they loved it...
Comment submitted: 1/2/2011 (#11829)
From Karen M
I only 2 eggs and add orange zest to the batter and the frosting, Delish......
Comment submitted: 12/23/2010 (#11773)
Just finished making these bars and the crust is really hard and cookie consistency. I followed the recipe. I have had the bars from Starbucks and they are better. Frosting is good. Don't know why the crust is so hard. Can anyone tell me what happened?
Comment submitted: 12/22/2010 (#11770)
"Indulging" in butter only makes good sense, it's real food. Unlike margarine, which is supposedly one molecule different than plastic.(Not good for health)!!
Comment submitted: 12/21/2010 (#11763)
Lisa: Crystallized Ginger and candied ginger is the same thing and can be used interchangeably. Happy Holidays
Comment submitted: 12/20/2010 (#11754)
For this recipe i like to add fresh cranberries chopped up instead of dried, and i add about a teaspoon of lemon zest to the mix. for the frosting i do 4 oz warmed cream cheese 1/4 cup sugar and i add a teaspoon of lemon juice. very tasty!
Comment submitted: 12/18/2010 (#11741)
From lovetocook (Team Breakfast Member)
Is the flour in the recipe plain or self-rising?
Comment submitted: 12/14/2010 (#11717)
I know this may seem like a silly question but I am not much of a cook so I really don't know the answer to this... is candied ginger the same as crystallized ginger. I saw it in the store and it looked like bricks of brown sugar... can that be used in this recipe?
Comment submitted: 12/14/2010 (#11715)
View all 94 comments for this recipe.
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