clone of a cranberry bliss bar

Ingredients

• Servings: 16
• frosting:
• 3 cups confectioners' sugar
• 1/2 (8 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• cake:
• 1 cup packed dark brown sugar
• 3/4 cup butter, softened
• 3 eggs
• 2 tablespoons minced candied ginger
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 3/4 cup chopped sweetened dried cranberries (such as craisins®)
• 1 cup white chocolate chips
• topping:
• 1/4 cup chopped sweetened dried cranberries (such as craisins®)
• 2 tablespoons minced candied ginger
• 1/2 cup confectioners' sugar
• 1 tablespoon heavy whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 7 hrs


• beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. cover bowl with plastic wrap and refrigerate while preparing cake.
• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch baking pan.
• beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
• beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. pour batter into the prepared baking pan, spreading evenly.
• bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. cool cake completely, 4 hours to overnight. remove frosting from refrigerator 1 hour before frosting the cake.
• spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
• whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
• cut cake in half lengthwise and each half into 8 equal rectangles. cut each rectangle in half diagonally, creating 16 triangle-shaped bars.