Classy with a Dash of Quirk

"Starbucks" Cranberry Bliss Bars

For the cake: 1 cup butter, softened; 1 1/4 cup light brown sugar; 3 eggs; 1 1/2 teaspoon vanilla; 1 teaspoon ginger; 1/4 teaspoon salt; 1 1/2 cups flour; 3/4 cup dried cranberries, diced;

6 ounces white chocolate, cut into chucks (or chips)

Frosting: 4 ounces cream cheese, softened; 3 cups powdered sugar; 4 teaspoon lemon juice;

1/2 teaspoon vanilla

Drizzled icing: 1/2 cup powdered sugar; 1 tablespoon milk; 2 teaspoons butter

Topping: 1/4 cup dried cranberries, diced

1. Preheat the oven to 350

2. Make cake by beating butter and brown sugar together with mixer until smooth. Add eggs, vanilla, ginger, and salt. Beat well. Mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into greased 13x9 baking pan. Use a spatula to spread the batter evenly. (Do not fear if the dough is thick and not more liquid like. It will be fine.) Bake for 35 to 40 minutes or until cake is golden brown around the edges. Allow cake to cool.

3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice, and vanilla in a bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting.

4. Sprinkle 1/4 cup cranberries over the frosting

5. Whisk together 1/2 powdered sugar, 1 tablespoon milk, and butter until smooth. Drizzle icing over the cranberries in a sweeping motion.

6. Allow cake to sit for several hours, then slice the cake length-wise once through the middle. Slice the cake across the width three times, making a total of 8 rectangular slices. Slice each of those 8 slices once diagonally, created 16 triangular slices.

(Note- It doesn't say to put the bars in the fridge, but I did. You keep cream cheese in the fridge, don't you?)