Just like Starbucks Cranberry Bliss Bars

By mitzzy

The cake is dense with a little hint of sweet crystalized ginger and studded with dried cranberries and white chocolate, and frosted with a lemon cream cheese frosting!

Ingredients

• 3/4 cup unsalted butter
• 1 1/4 cups light brown sugar
• 1 tbsp molasses
• 3 eggs
• 2 tbsp finely chopped crystalized ginger*
• 1 1/2 tsp vanilla
• 1/2 tsp salt
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 3/4 cup dried cranberries, chopped
• 4 oz white chocolate, chopped
• the ginger is quite sticky once you start to chop it so I tossed it into my magic bullet with a tbsp of granulated sugar and pulsed it until it was a fairly fine powder.
• for the frosting
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 4 tsp lemon juice
• 1 tsp vanilla
• 1/4 cup chopped dried cranberries to sprinkle on top

Details

Servings 16

Preparation

Step 1

Preheat the oven to 350 degrees and grease a 9X13" pan.

Cream the butter and brown sugar together until light and fluffy (2-3 minutes) Beat in the molasses and then add the eggs one at a time mixing well between each addition. Add the ginger and vanilla.

Mix in the dry ingredients stopping to scrape the bowl as needed.

Fold in the chocolate and cranberries.

Using a rubber spatula, spread the mixture into the prepared pan and bake for 25-30 minutes or until set and golden brown.

Set the cake aside and cool.

Once cake has cooled, make the frosting by combining all of the ingredients and beating until smooth.

Spread icing on cooled cake and sprinkle with chopped cranberries.

Chill to set the icing.

Slice the cake into 8 portions and then cut each square in half to create a triangle.