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Cranberry Bliss Bars
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Festive cranberry white chocolate bars with cream cheese frosting and candied ginger.
Ingredients:
  • 3 cups confectioners' sugar
  • 0.5 (8 ounce) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup packed dark brown sugar
  • 0.75 cup butter, softened
  • 3 eggs
  • 2 tablespoons minced candied ginger
  • 0.5 teaspoon salt
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.75 cup chopped sweetened dried cranberries (such as Craisins®)
  • 1 cup white chocolate chips
  • 0.25 cup chopped sweetened dried cranberries (such as Craisins®)
  • 0.5 cup confectioners' sugar
  • 1 tablespoon heavy whipping cream
Instructions:
  • In a large bowl, use an electric mixer to blend 3 cups confectioners' sugar, cream cheese, lemon or orange juice, and 1 teaspoon vanilla extract until smooth. Cover the bowl with plastic wrap and chill the frosting while you make the cake.
  • Preheat the oven to 350 degrees F (175 degrees C) while you generously butter a 9x13-inch baking pan.
  • Cream together brown sugar and butter in a large bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Mix in 2 tablespoons of ginger, 1 teaspoon of vanilla extract, and salt until fully incorporated.
  • Mix flour and baking powder into the brown sugar-butter mixture until the batter is smooth. Gently incorporate 3/4 cup each of dried cranberries and white chocolate chips. Transfer the batter into the prepared baking pan, spreading it out evenly.
  • Bake in the preheated oven for about 30 minutes until the cake is lightly browned and a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  • Evenly coat the cake with frosting, then sprinkle 1/4 cup dried cranberries and 2 tablespoons ginger on top.
  • Combine 1/2 cup confectioners' sugar and cream in a bowl, whisking until smooth. Drizzle over the frosted cake, cover with plastic wrap, and refrigerate for about 2 hours until chilled.
  • Slice the cake in half lengthwise and then cut each half into 8 equal rectangles. Next, slice each rectangle in half diagonally to create 16 delightful triangle-shaped bars.

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