Ingredients
Scale
- 3/4 cup butter (1 1/2 sticks), softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cup all purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup sweetened dried cranberries, chopped
- 4 oz white chocolate chips, chopped (about 2/3 cup)
For the topping:
- 4 oz. light cream cheese, softened
- About 2 cups of powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon fresh-squeezed lemon juice
- About 1/2 cup dried cranberries, chopped
Instructions
- Preheat the oven to 350 F. Spray a 13 x 9 x 2 inch pan with cooking spray.
- In a large mixing bowl, cream together the butter with the sugars till smooth and fluffy. Add the eggs and vanilla and stir till it’s all well mixed.
- Add the flour, ginger, salt & baking powder and stir, stir, stir till the mixture is smooth and pretty much lump-free. Fold in the cranberries and white chocolate. Spread the batter evenly in the prepared pan. Bake at 350 for about 25 minutes or until the bars are nicely golden brown on the top. Set them aside to let them cool.
- Make the frosting by mixing together the cream cheese, powdered sugar, vanilla and lemon juice till smooth. Here’s where you might want to use a mixer to help attain smooth and creaminess. Set aside about 1/3 cup of the frosting (to make an extra drizzle) and use the rest to frost the bars.
- Sprinkle with the cranberries right away after frosting. Let set, then cut into triangles.
- Take the reserved frosting and add a bit of milk or lemon juice to make a thin drizzle. Drizzle over the top of the bars in a zig zag fashion. Serve and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 bar