Clone of a Cranberry Bliss Bar

by

Description

These festive and delicious bars taste just like the real deal!

Ingredients

  • 3 cups confectioners’ sugar
  • ½ (8 ounce) package cream cheese, softened
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup packed dark brown sugar
  • ¾ cup butter, softened
  • 3 eggs
  • 2 tablespoons minced candied ginger
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup chopped sweetened dried cranberries (such as Craisins®)
  • 1 cup white chocolate chips
  • ¼ cup chopped sweetened dried cranberries (such as Craisins®)
  • 2 tablespoons minced candied ginger
  • ½ cup confectioners’ sugar
  • 1 tablespoon heavy whipping cream

Instructions

  1. Beat 3 cups confectioners’ sugar
  2. cream cheese
  3. lemon juice
  4. 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.
  5. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13-inch baking pan.
  6. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs
  7. 1 at a time
  8. until smooth. Stir 2 tablespoons ginger
  9. 1 teaspoon vanilla extract
  10. and salt into brown sugar-butter mixture until incorporated.
  11. 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
  12. spreading evenly.
  13. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean
  14. about 30 minutes. Cool cake completely
  15. 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
  16. Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
  17. 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
  18. about 2 hours.
  19. Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally
  20. creating 16 triangle-shaped bars.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 7 hrs

Servings: 16

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