Cranberry Bliss Bars

Recipe View 5 mins Prepare the Cream Cheese Frosting: In a large bowl, beat together 3 cups of confectioners' sugar, softened cream cheese, lemon juice, and 1 teaspoon of vanilla extract using an electric mixer until smooth. (5 minutes) Cover the bowl with plastic wrap and refrigerate while you prepare the cake.

Recipe View 2 mins Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan to prevent sticking. (2 minutes)

Recipe View 3 mins Cream Butter and Sugar: In a large bowl, beat together the dark brown sugar and softened butter using an electric mixer until smooth. (3 minutes) Beat in the eggs, one at a time, until fully incorporated and the mixture is smooth.

Recipe View 2 mins Add Spices and Extracts: Stir in 2 tablespoons of minced candied ginger, 1 teaspoon of vanilla extract, and salt into the brown sugar-butter mixture until evenly distributed. (2 minutes)

Recipe View 5 mins Combine Dry and Wet Ingredients: Beat the flour and baking powder into the brown sugar-butter mixture until the batter is smooth and well combined. (5 minutes)

Recipe View 3 mins Fold in Cranberries and Chocolate: Gently fold in 3/4 cup of dried cranberries and the white chocolate chips into the batter until evenly dispersed. (3 minutes)

Recipe View 30 mins Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted in the center comes out clean (about 30 minutes). Cool the cake completely on a wire rack.

Recipe View 10 mins Frost and Garnish: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with 1/4 cup of dried cranberries and 2 tablespoons of minced candied ginger. (10 minutes)

Recipe View 3 mins Prepare the Drizzle: In a small bowl, whisk together 1/2 cup of confectioners' sugar and heavy whipping cream until smooth and creamy. (3 minutes)

Recipe View 2 hrs Drizzle and Chill: Drizzle the sugar mixture over the frosted cake. Cover the cake with plastic wrap and refrigerate until chilled (about 2 hours).

Recipe View 10 mins Cut and Serve: Cut the cake in half lengthwise, then cut each half into 8 equal rectangles. Cut each rectangle in half diagonally to create 16 triangle-shaped bars. Serve chilled and enjoy! (10 minutes)