Thursday, November 19, 2009

Cranberry Bliss Bars


1 cup (2 sticks) butter, softened

1¼ cups light brown sugar

3 eggs

1½ tsp vanilla

1 tsp ground ginger

¼ tsp salt

1½ cups flour

¾ cup chopped dried cranberries

3 oz/ white chocolate, cut into chunks (check ingredients for cocoa butter, i.e. Baker’s)

¼ cup minced candied ginger


4 oz cream cheese, softened

3 cups powdered sugar

4 tsp lemon juice

½ tsp vanilla extract

¼ cup dried cranberries

Drizzled Icing

2 oz white chocolate, melted

Preheat oven to 350 degrees.

Make cake by beating butter and brown sugar together until smooth. Add eggs, vanilla, ground ginger and salt, beat well. Gradually mix in flour until smooth. Add ¾ cup chopped cranberries, white chocolate chunks and candied ginger, mix. Pour batter into a well greased 9x13 straight sided backing pan. Spread evenly. Bake 35-40 minutes or until cake is light brown on the edges. Allow cake to cool.

Combine frosting ingredients and beat til smooth, spread on cooled cake.

Sprinkle on the ¼ cup of dried cranberries.

Melt 2 oz white chocolate and drizzle over the top of frosted cake.

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