Cranberry Bliss Bars

I'm home for Christmas now! So my days consist of sleeping for an inordinate amount of time, going for super long runs in the forest, and eating. Oh! The eating! My Stepmom, LadyJayPee, doesn't need an introduction. Needless to say, we kind of sit in the kitchen for most of the day baking and cooking. And, of course, we have to taste everything we make and critique it. Two foodies in the house definitely makes for lots of fun, thats for sure.  

I took over the kitchen yesterday afternoon to make Cranberry Bliss Bars yesterday under the watchful eye of LadyJayPee. The bars turned out great! My Dad definitely had more that one bite and kept saying "yup, that's good". They are supposed to be a clone of the Cranberry Bars from Starbucks. I think the Starbucks bars have a more cookie base then these cakey-ier ones have. I think the frosting and the drizzle are pretty spot on, though! Nonetheless, these are great and I think our guests will surely enjoy =)

Cranberry Bliss Bars

Good Things Catered

1 c. butter, softened 
1 1/4 c. light brown sugar, packed 
3 large eggs 
1 tsp vanilla extract
1/2 tsp orange extract 
1 tsp ground ginger 
1/4 tsp salt 
1 2/3 c. all-purpose flour 
3/4 c. diced dried cranberries 
3/4 c. white chocolate chunks 

6 oz cream cheese, softened 
3 c. powdered sugar 
4 tsp lemon juice
1/2 tsp vanilla extract 
1/4 c. diced dried cranberries 

1 c. powdered sugar 
1 Tbsp milk, plus a bit more if needed

Preheat oven to 350 degrees and prepare (well grease) 9x13 baking pan (I used two square pans). 

In bowl of stand mixer, beat butter and brown sugar until fluffy and light in color, about 2 minutes. Add eggs, vanilla, ginger, and salt; beat well.  Gradually mix in flour just until combined. Remove bowl from mixer and fold in cranberries and white chocolate.

Pour batter into prepared pan and spread evenly. Place in oven and bake for 30 to 35 minutes or until cake is barely light brown on the edges.  Remove from oven and let cool. 

Meanwhile make the frosting. In stand mixer bowl, combine cream cheese, powdered sugar, lemon juice and vanilla and beat on low until smooth. When the cake has cooled invert onto cutting board and spread frosting over top, evenly. Sprinkle top with diced cranberries. 

Prepare icing by whisking powdered sugar and 1 Tbsp of milk, adding more if needed to come to a thick consistency icing. Place icing in a pastry bag, snip the end and drizzle over cranberries in a sweeping motion. 

Slice into 16 triangular bars. Serve immediately or place in refrigerator to serve later.

*All photos taken by LadyJayPee (cause let's be serious, my camera and photography skills would never compare to these photos!)