Bar cookies copied for Starbucks fans
Peppermint white chocolate mochas and eggnog lattes are certainly top sellers this time of year at the 13,000-plus Starbucks outlets nationwide.
But what lures many devotees into the nation’s largest coffee chain during November and December is the company’s seasonal baked-good behemoth, the Cranberry Bliss Bar.
And why not? It’s brilliant and irresistible: a moist, dense, blondie-like base that’s enriched with white chocolate and crystallized ginger. A lavish cream cheese icing is tickled with citrus and finished with a decadent white chocolate drizzle. And there’s plenty of festive, seasonally appropriate dried cranberries. It has been making the season merry for years.
For those interested in re-creating baked “Bliss” at home, forget about getting the recipe from Starbucks; the company did not return requests for so much as a morsel of information regarding its popular holiday baked goodie.
Thankfully, the Oregonian, the daily newspaper in Portland, wasn’t nearly as reticent.
“I know the whole story of this particular recipe,” said food and entertainment writer Grant Butler.
Eleven years ago, Linda Faus, then the paper’s test kitchen director, was publishing a column that re-created restaurant dishes.
“She had numerous requests for Cranberry Bliss
Bars, but she couldn’t get Starbucks to share the recipe,” Butler said. “That’s when she decided to crack the code herself.”
Aided by test kitchen assistant Nathan Hostler, Faus got to work, with colleagues providing feedback as they enjoyed each variation. The resulting recipe was an instant — and, as it turns out, enduring — hit.
Cranberry Ecstasy Bars
For bar cookies:
1 ½ cups flour
1 teaspoon ground ginger ¼ teaspoon salt
1 cup butter, at room temperature, plus more for pan
1 ¼ cups firmly-packed light brown sugar
3 eggs
1 teaspoon vanilla extract ½ cup minced dried cranberries
1 ½ ounces white chocolate,
chopped
¼ cups minced crystallized
ginger
For frosting:
1 (8-ounce) package cream cheese, at room temperature
3 tablespoons butter, at room
temperature
1 cup PLUS 3 tablespoons sifted confectioners’ sugar
½ teaspoon vanilla extract
1/8 teaspoon freshly grated lemon zest (see note) Pinch of salt
1/3 cup minced dried cranberries
For White Chocolate Drizzle: 1 ounce white chocolate ¼ cup sifted confectioners’ sugar
1 teaspoon milk
Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper and then butter the paper.
In a medium bowl, sift together flour, ground ginger and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add light brown sugar and beat until light and fluffy, about 2 minutes. Add eggs and vanilla extract, and beat until fully combined. Reduce speed to low, add flour mixture and mix until just combined. Fold in dried cranberries, white chocolate and crystallized ginger.
Spread batter in prepared baking pan and bake until golden brown, about 20 to 25 minutes. Remove pan from oven, transfer to a wire rack and cool completely.
To prepare frosting: In a bowl of an electric mixer on medium-low speed, combine cream cheese, butter, confectioners’ sugar, vanilla, lemon zest and salt, and mix until creamy, about 2 to 3 minutes. Remove cake from pan and trim off the edges. Using an offset spatula or the back of a large spoon, uniformly spread the frosting across the top of cake. Sprinkle minced dried cranberries on top of frosting. Refrigerate for 1 hour.
To prepare White Chocolate Drizzle: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt white chocolate. Remove from heat, add confectioners’ sugar and milk and whisk until fully combined. Scrape White Chocolate Drizzle into a small, sturdy plastic bag; cut a tiny corner of the bag and squeeze to decorate. Decoratively drizzle the White Chocolate Drizzle over the top of the entire frosted cake. To serve, slice the cake lengthwise down the center, creating two long rectangles. Cut each rectangle into 4 equal portions; then slice each of these in half diagonally.
Makes 16 triangle-shaped bars.
Note: Starbucks currently uses orange zest rather than lemon zest in its Cream Cheese Frosting.