Yummy Cranberry Bliss Bars

Have you tried the Cranberry Bliss Bars at Starbucks yet? They are absolutely to die for!! After I got home from sampling one, I went straight to Google to see if someone had come up with a recipe for this delectable treat. I knew Starbucks wouldn't be publishing it. After some research, I've found what I hope to be just what I am looking for. I'm headed to the store today to try it out myself. Thanks Mr. Breakfast for the recipe!

Ingredients for cake base
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups brown sugar, firmly packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon ground nutmeg (optional)
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
1/4 cup dried cranberries
1/4 cup white chocolate, coarsely chopped (I used Lindt)
1/4 cup candied ginger, finely chopped

Ingredients for frosting
4 ounces cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1/2 teaspoon lemon zest (optional)
dash of salt

Ingredients for garnish
1/3 cup white chocolate (either chips, or coarsely chopped bar chocolate)
1/2 cup dried cranberries

Procedure
1. Preheat oven to 350°F and lightly grease a 9x13 pan.

2. Make the cake. Beat butter and sugar together until fluffy; add the vanilla and eggs, one at a time, stirring well after each addition. Sift together flour, ground ginger, nutmeg, and salt and then add to the butter and sugar mixture, beating until fully incorporated. This will be a very thick batter. Fold in the cranberries, chocolate and ginger. Spread the batter in the pan and bake for about 30 minutes or until light golden. Let the cake cool before adding the frosting.

3. Make the frosting. Using the paddle attachment on an electric mixer, beat the butter and cream cheese together until fluffy; add the lemon zest, vanilla, and salt; add the confectioners' sugar bit by bit until the frosting has reached your desired consistency (you may need less than the suggested amount). Spread the frosting evenly over the cake, and scatter the cranberries on top of the frosting immediately.

4. Make the drizzle. In a double boiler, melt white chocolate; once it is smooth, use a spoon and drizzle across the top of the frosted and cranberry-festooned cake.

5. Slice the bars immediately after applying the white chocolate drizzle. Slice in half lengthwise, and then slice into four equal parts horizontally. Slice each rectangle in half diagonally, and you will end up with 16 triangle-shaped bars.

Let me know what you think!