Cranberry Bliss

My sister and I started a recipe exchange about 6 months ago.
I would email her with a recipe that I liked or that I recently tried
and she would reply with a recipe from her stock.

Two days ago she emailed me with the recipe
for these little bits of bliss.
If you are a fan of the Starbucks version,
then you will definitely like these.

Cranberry Bliss Bar

For Cake Base:

• 2 sticks of butter -- softened
• 1 and 1/4 cups brown sugar-- packed
• 3 large eggs
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 and 1/2 cups flour
• 1/4 cup minced dried cranberries
• 1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped

For Frosting:

• 4 ounce cream cheese -- softened
• 1 and 1/2 cups powdered sugar
• 2 Tablespoons butter -- softened
• 1 teaspoon vanilla
  
  

For Garnish:

• 2 Tablespoons minced dried cranberries
• 1/3 cup white chocolate chips
  

Preheat oven to 350 degrees and lightly grease a 9x13 pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries and chocolate. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

**Thanks you Jillian for this recipe.