BING CANDY BAR RECIPES
STARBUCKS CRANBERRY BLISS BAR - TOP SECRET RECIPES
Each holiday season Starbucks brings out one of its most beloved dessert recipes: a soft triangle of white chocolate and cranberry cake covered with delicious creamy lemon frosting and dried cranberries. But when the holidays are over, the Bliss Bars go back into hiding until next season. That's when we bust out our copycat Starbucks Cranberry Bliss Bar recipe. The cake is flavored with bits of crystallized ginger that you can find in most markets near the herbs and spices. Be sure to finely mince the chunks of ginger before adding them, since ginger has a strong flavor, and you don't want anyone biting into whole chunk. For the white chocolate, one 4-ounce bar of Ghirardelli white chocolate will give you the perfect amount of chunks after you chop it up. If you can't find that brand, any brand of white chocolate will do, or you can use 4 ounces of white chocolate chips. This clone recipe will make a total of 16 cake bars, at a fraction of the cost of the original. For a demonstration of this classic clone recipe, check out this video. Check out my other copycat recipes for more Starbucks favorites here. Source: Top Secret Recipes Unlocked by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back
Provided by Todd Wilbur
Total Time 2 hours 40 minutes0S
Prep Time 1 hours 20 minutes0S
Cook Time 1 hours 20 minutes0S
Nutrition Facts : Calories 180 calories
COCONUT CANDY BAR CAKE | #CAKESLICEBAKERS | KAREN'S ...
This Coconut Candy Bar Cake is a delicious take on the Hershey's Mounds Bar. The cake is loaded with shredded coconut and coated in dark chocolate, just like the candy bar.
Provided by Karen's Kitchen Stories
Total Time 3 hours
Prep Time 2 hours
Cook Time 1 hours
Number Of Ingredients 21
Steps:
- Heat your oven to 350 degrees F.
- Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Spray the parchment with spray oil.
- In a food processor, pulse the coconut for about 30 seconds.
- In the bowl of a stand mixer, using the paddle attachment, cream the butter on high for one minute. Scrape down the bowl.
- With the mixer on medium, add the sugar, oil, vanilla, and coconut extract, and beat for about five minutes until light and fluffy.
- Lower the speed to medium low and add the eggs and egg yolks, one at a time, until each is incorporated.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low until incorporated. Add 1/2 of the coconut milk and mix on low. Repeat with 1/3 of the flour mixture, the coconut milk, and the rest of the flour.
- Fold in the coconut.
- Divide the batter among the cake pans and tap the pans on the counter to remove any air bubbles.
- Bake the cake layers for 25 to 35 minutes, until a tester comes out clean.
- Cool completely in the pans on a wire rack.
- Turn out the cake layers and place one on a wire rack on a parchment lined quarter sheet pan.
- Spread half of the pecan filling over the cake layer, spreading it all the way to the edge. Place the next layer over the filling and repeat with the rest of the filling. Top with the third layer.
- Coat the cake with 1 cup of the cooled ganache (it should be a spreadable consistency) for a crumb coat.
- Rewarm the rest of the ganache to pourable consistency and pour it over the cake. Once the frosting has set, move the cake to a serving platter.
- Fill a piping bag with a small star tip with leftover ganache and pie the top and bottom with with "shells" (optional).
- Refrigerate until ready to serve
- In a medium saucepan, over medium low heat, mix the brown sugar, butter, evaporated milk, vanilla, and salt.
- Cook, stirring until smooth, about 3 minutes.
- Turn off the heat and stir in the coconut and pecans.
- Let cool for 10 minutes.
- You can use this immediately or store for up to a week in the refrigerator. Re-warm slightly before using.
- In a medium saucepan over low heat, bring the cream to a slight simmer. Turn off the heat and add the chocolate.
- Stir and let sit for 3 minutes.
- Whisk everything together until smooth and uniform.
- This mixture can be stored at room temperature for up to two days. Re-warm in the microwave or over simmering water (such as a double boiler).
Nutrition Facts : Calories 799.36, FatContent 50.70, SaturatedFatContent 25.25, CarbohydrateContent 76.80, FiberContent 8.53, SugarContent 50.64, ProteinContent 12.02, SodiumContent 295.12, CholesterolContent 151.61
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