Ingredients: |
Ingredients: CAKE
1 cup Butter
1 1/3 cup Brown Sugar
3 large Eggs
2 tbsp finely minced crystallized Ginger
2 tsp Vanilla Extract
2 cups Flour
1 1/2 tsp Baking Powder
3/4 cup chopped Sweetened Dried Cranberries (or Cherries)
3/4 cup Ghirardelli White Chocolate Bar cut into chucks (or White Chocolate Chips Chopped)
FROSTING
3 oz Cream Cheese, softened
2 tbsp butter, softened
3 cups Icing Sugar
4 tsp lemon Juice
1 tsp Vanilla Extract
TOPPING
1/3 cup chopped Cranberries or Cherries
1-2 tbsp grated Orange Rind
1/3 cup White Chocolate Chips
1/2 tsp Canola Oil
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Directions: |
Directions:Preheat over to 350º F. Prepare a 10 x 15 pan with Butter.
BARS: With an electric mixer, beat together softened butter and sugar for 3-5 minutes; gently blend in eggs (don't over beat) and vanilla extract, Add the flour, baking powder and ginger and beat. Add the cranberries and chips by hand, stirring until incorporated. Spread thick batter in prepared pan. Use a spatula to spread the batter evenly across the pan. Bank for 20-25 minutes until light brown at edges and skewer test clean. Don' overbake or the bars will be dry. Cool completely.
FROSTING: Blend cream cheese and butter until fluffy. Add lemon juice, vanilla and icing sugar and beat until frosting is fluffy and spreadable (add 1 tsp milk if necessary). Spread over cooled bars.
GARNISH: Use a zester to remove rind from an orange and sprinkle over frosted bars. Sprinkle chopped cranberries over the frosting.
DRIZZLE: MIx white chocolate chips and oil in a glass measuring cup. Microwave 1 minute, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars, Allow one hour for the white chocolate to set before cutting |
This recipe for Cranberry White Chocolate Ecstasy Bars is from