Cranberry Bliss Bar
cake:
1 cup of butter softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground ginger
1/4 teaspoon salt (I omit this if I am using salted butter)
1 1/2 cups all purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks (I used a half a bag of white choc. chips)
Frosting:
4 oz. cream cheese softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
top with 1/4 cup dried cranberries (I used 1/2 cup)
Drizzled Icing:
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening (I used butter)
Preheat oven to 350 degrees. 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 flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well greased 9x13 in baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes (I did 35 and it came out perfectly!) or until cake is light brown on the edges. Allow cake to cool.
Make frosting by combining softened cream cheese, 3 cups powdered 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 the 1/4 cup (1/2 cup) cranberries over the frosting on the cake.
Whisk together 1/2 cup powdered sugar, 1 tablespoon 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 (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 1 triangular slices.
Pics to come in a bit! I am waiting for it to cool. Will also post update on how they taste!
