Cranberry Bliss Bars

• For Cake Base:
• 1 cup butter softened
• 1 and 1/4 cups brown sugar-- packed
• 3 large eggs
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 and 1/2 cups flour
• 2 Tablespoons orange zest
• 1/4 cup minced dried cranberries
• 1/4 cup quality white chocolate -- coarsely chopped
• 1/4 cup minced candied ginger
  
  
  
• For Frosting:
• 4 ounce cream cheese -- softened
• 1 and 1/2 cups powdered sugar
• 1 Tablespoon butter -- softened
• 2 teaspoon orange juice
  
  
  
• For Garnish:
• 2 Tablespoons minced dried cranberries
• 2 Tablespoons minced candied ginger
• 1/3 cup white chocolate chips -- melted

Preheat oven to 350 and lightly grease a jelly roll pan.
Beat butter and sugar together for the cakebase, and add eggs/vanilla beating until fluffy.

Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well.

Fold in the cranberries, chocolate, zest and ginger.

Spread thick batter in pan and bake for about 15 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries & ginger. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut into bars immediately as the white chocolate hardens pretty fast and makes cake cutting messy.

I initially cut 6 x 4 squares, then cut each square on the diagonal to make 48 triangles.