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Cranberry Bliss Bars

Source of Recipe

CopyCat Recipe


List of Ingredients

CAKE
1 cup butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 tsp. vanilla
1 tsp. ginger
1/4 tsp. salt
1 1/2 cups flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks

FROSTING
4 ounces cream cheese, softened
3 cups confectioner's sugar
4 tsp. lemon juice
1/2 tsp. pure vanilla extract
1/4 cup diced dried cranberries

DRIZZLED ICING
1/2 cup confectioner's sugar
1 tablespoon milk
2 tsp vegetable shortening


Recipe

PREHEAT oven to 350°

CAKE: Beat butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup of cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13 pan. Use a spatula to spread the batter evenly in the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow the cake to cool.

FROSTING: Combine softened cream cheese, 3 cups confectioner's sugar, lemon juice and vanilla 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 1/4 cup of the cranberries over the top of the cake.

Whisk together 1/2 cup confectioner's sugar, 1 Tblsp. milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.

Allow cake to sit for several hours, then slice the cake lengthwise 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 pieces. Serves 16