Contributed by Just Lee, who reports:
The chunks of chocolate are larger and more pronounced in the Starbucks version. One version of the recipe I found used orange extract instead of vanilla and orange zest in the frosting. They aren't exact but these are close enough to satisfy my cravings and will make lovely holiday gifts or to take to a party. Enjoy!
1. Preheat oven to 350. Grease a 9"x13" pan or line with parchment.
- 1 cup butter (or margarine or 1 stick of each) softened
- 1 1/4 cups light brown sugar
- 3 eggs
- 1 tsp vanilla
2. Cream the butter and sugar, add in eggs and vanilla, beat until fluffy.
3. In a separate bowl stir together:
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 teaspoon salt
- 1 tsp dried ginger
Gradually add the dry ingredients into the butter mixture. Mix until fully combined.
4. Stir in by hand:
- 1/2 cup chopped dried cranberries
- 1/2 cup white chocolate chips (or 2 squares white chocolate, chopped)
- 1/4 cup minced crystallized ginger
5. Spread batter evenly in pan corners. Bake at 350 for 20 - 30 minutes. Top should be evenly browned and edges will start to pull away from pan when done. Remove from oven and allow to cool completely. Remove parchment. I found at this point it was easiest to put the finished bar on a cookie sheet with no sides. Trim a tiny slice of the crust from the edges, if desired.
6. Use Frosting.
7. Cutting the pan into 4 evenly spaced cuts each direction and then diagonally across each bar will yield 32 "three-bite" servings. To make neater cuts, use a knife with a long blade and clean the knife between each cut. (The coffee shop serving is about twice as large.)
8. After cutting, sprinkle with: 1/4 cup chopped dried cranberries. (It is easier to cut without cutting through the cranberries on top.) Refrigerate until time to serve. I baked this in a disposable foil pan which sat on an insulated cookie sheet to stabilize it in the oven. It took about 35 minutes to bake but was very evenly done.
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