A homemade version of the popular Starbucks Cranberry Bliss Bar. They are a moist blondie base studded with white chocolate chips, ginger and tangy sweet dried cranberries. They are topped with cream cheese frosting that is kissed with just a touch of orange. Then they're sprinkled with more dried cranberries and a drizzle of white chocolate.
Grease 13 x 9 x 2-inch baking pan. For easier bar removal - form a sling with foil/parchment - see notes.
Whisk together dry ingredients in small bowl: flour, baking powder, salt and ground ginger.
Use electric mixer to cream together butter and brown sugar for several minutes until fluffy and lighter in color.
Add vanilla and eggs, one-at-a-time to creamed mixture.
Mix in flour mixture until just combined.
Stir in chopped white chocolate, dried cranberries and crystallized ginger.
Spread in prepared pan. (It's helpful to spread the thick mixture with greased fingers or spatula.)
Bake for 20-23 minutes or until edges are golden brown and center is just about set. Allow to cool in pan.
Cream Cheese Frosting
Mix cream cheese with electric mixer until smooth. Gradually add the powdered sugar and vanilla and orange extracts.
Spread the frosting onto the cooled bars. (If you used a sling to bake the bars - remove from pan before frosting.)
Toppings:
Sprinkle with additional chopped dried cranberries. Melt white chocolate in microwave 30 seconds at a time. Stirring in between. Drizzle over bars.
Refrigerate before cutting for at least an hour to allow frosting to firm up.
Store in refrigerator, allow to come to room temperature to serve (about 20-30 minutes). See notes for freezing instructions.
Notes
Crystallized Ginger:
Slices or pieces of fresh ginger that are crystallized or candied. Can usually find with other dried fruits (raisins) or in the baking section. If you can't find, just add an additional 1/2 teaspoon ground dried ginger.
Make a "Sling" for Your Baking Pan:
For easier bar removal - form a sling, by lining baking pans with 2 layers foil or parchment paper allowing the foil/parchment to overhang the long edges of the pan. (grease under and on top the foil/parchment.) When bars are baked and cool, you overhanging foil/parchment to lift the whole bar out of the pan onto a cutting board and peel away foil/parchment
Freezing:
The bars freeze well. Once chilled layer with waxed paper in a freezer container and freeze for up to 3 months. Allow to thaw in refrigerator. Set out at room temperature for about 20-30 minutes before serving.
Nutrition (approx. data estimated via online nutritional calculator.)