Clone of a Cranberry Bliss Bar

Cranberry cake is layered with cream cheese frosting and topped with more dried cranberries and ginger creating a clone of the famous cranberry bliss bar.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 414 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

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

Step 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.

Step 8

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