1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk
Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.
- Category: Medium
- Method: Oven
- Cuisine: American
- Serving Size: 1 bar
Keywords: cranberry bliss bars