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Cranberry Bliss Bars

from Mennonite Girls Can Cook

Ingredients

For the cake:

  • 1 cup butter softened
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla
  • 1 teaspoon ginger
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ¾ cup dried cranberries
  • 6 oz. white chocolate cut into chunks

For the frosting:

  • 4 oz. cream cheese softened
  • 3 cups powdered sugar
  • 4 teaspoons lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup dried cranberries

For the drizzled icing:

  • ½ cup icing sugar
  • 1 Tablespoon milk
  • 2 teaspoons vegetable shortening

Instructions

  1. Preheat oven to 350F.
  2. Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt and beat well. Gradually mix in flour until smooth. Dice cranberries.
  3. Add ¾ cup cranberries and white chocolate chunks to batter and fold in. Pour batter into a well-greased 9 x 13 baking pan, spread evenly. Bake for 35 minutes or until cake is lightly browned on the edges. Allow to cool.
  4. Make frosting by combining cream cheese, icing sugar, lemon juice and vanilla in a medium bowl with electric mixer until smooth. Frost cooled cake, using spatula to spread evenly
  5. Sprinkle ¼ cup diced cranberries over freshly frosted cake
  6. Whisk together ½ cup icing sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries.
  7. Chill cake in refrigerator for several hours before slicing. Serve cold.