CRANBERRY BLISS BARS from notasupermom.com
2 sticks of butter, softened to room temperature
1 1/4 cups brown sugar
3 large eggs
1 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon table salt
1 1/2 cup flour
1/2 cup dried cranberries, minced
3/4 cups white chocolate chips
2 tablespoons candied (or crystallized) ginger, minced
Grease an 9 by 13 inch pan. I use glass. Using metal might speed your cooking time.
Pre-heat oven to 350 degrees.
Cream butter and brown sugar.
Combine dry mixture and wet mixture.
Mix in white chocolate chips, candied ginger and cranberries.
Batter will be thick. Using a spatula, spread it evenly in prepared pan. Pop in hot oven for 25 minutes.
Finished cake should be golden and springy in the center. Be careful not to over-bake.
When done, remove and cool completely before frosting.
4 ounces cream cheese, softened to room temperature
1 1/2 cup powdered sugar
3 teaspoons lemon juice
1 teaspoon vanilla extract
Combine ingredients until smooth. Spread over cooled cake.
1/4 cup dried cranberries, minced
1/4 cup white chocolate chips, melted
Scatter cranberries over frosted cake. Drizzle melted white chocolate over cake randomly.
Put frosted cake in refrigerator for twenty minutes to set icing.
Cut cake in half longways, then into three sections shortways. This makes six square sections. Cut each section like an X, making four triangular pieces for twenty-four sections total. Store covered in the refrigerator.
- I bake with table salt, not kosher salt
- You can substitute a chopped white chocolate candy bar for the white chocolate chips. Use good-quality white chocolate if you can get it.
- Dried cranberries and candied ginger are available at most grocery stores
- Bring the butter and cream cheese to room temperature. Never cook with cold cream cheese. It won’t blend well otherwise, especially if you are incorporating it into a batter.
- I used whole wheat flour, but white works just as well
- The recipe calls for all-purpose flour. If you must use self-rising, omit the salt and the baking powder.
- Always use the best-quality ingredients you can. I use Penzey’s spices whenever I can. In this recipe, I used their powdered ginger, candied ginger and I used their vanilla beans to make my homemade vanilla extract.
- Again, don’t over-bake or the white chocolate will burn.
Serve these for breakfast, at a holiday gathering or at your next potluck and watch them get snapped up.
I’ve made these for years at home and I must say homemade is certainly better than what you can buy at Starbucks because it is fresh and tailored to your own tastes.
Susan in the Boonies says
Doing a printable version of your recipe is SUCH a smart idea! Why haven't I done this????
~smacks self in head~
Lincoln and Jenny says