Clone of a Cranberry Bliss Bar recipe

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Ingredients

3 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup packed dark brown sugar
¾ cup butter, softened
3 eggs
2 tablespoons minced candied ginger
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped sweetened dried cranberries (such as Craisins®)
1 cup white chocolate chips
¼ cup chopped sweetened dried cranberries (such as Craisins®)
2 tablespoons minced candied ginger
½ cup confectioners' sugar
1 tablespoon heavy whipping cream

Nutrition Info

413.6 calories
carbohydrate: 64 g
cholesterol: 69.1 mg
fat: 16.5 g
fiber: 0.7 g
protein: 3.8 g
saturatedFat: 9.9 g
servingSize: -
sodium: 200.5 mg
sugar: 53.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.

  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.

  3. Beat brown sugar and butter together in a large bowl using an electric mixer until smooth, beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.

  4. Beat flour and baking powder into brown sugar-butter mixture until batter is smooth, fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.

  5. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.

  6. Spread frosting evenly over cake, sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.

  7. Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth, drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.

  8. Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

Recipe Yield

16 bars

Recipe Note

These festive and delicious bars taste just like the real deal!

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