Receta Bliss Bars - revised!
Ingredients
- 1 cup unsalted butter, softened
- 1-1/2 cups light brown sugar, packed
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1-1/2 cups flour
- 3/4 cup dried hisbiscus flower, diced
- 1/2 cup white chocolate chunks
- Frosting:
- 4 ounces marscapone cheese
- 3 cups powdered sugar
- 1/2 teaspoon almond extract
- 1 tablespoon almond milk
- Drizzle:
- 1/2 cup powdered sugar
- 1/4 teaspoon almond extract
- 2 tablespoons solid shortening (like Crisco), melted
Toppings:
Dried Hisbiscus Flower, chopped
White Chocolate Chunks
Preheat oven to 350°F.
Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in baking powder and flour until smooth. Mix 3/4 cup diced dried hibiscus and white chocolate into the batter by hand. Pour batter into parchment paper lined 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
Make frosting by combining softened marscapone cheese, 3 cups powdered sugar, almond milk and almond extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
Sprinkle diced hibiscus flower and some more white chocolate pieces over the frosting on the cake.
Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cake in a sweeping motion (I use a sandwich bag with one corner tip cut to create a small opening).
Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices. I then cut each triangle in half again to get 32 pieces.