Cranberry Bliss Bars

Cranberry Bliss Bars

Once upon a time, a boy stumbled across a recipe for a cake. It looked so delicious, so challenging that he, despite never baking anything before, decided to make it.
And the rest is a history.

This was the recipe that got me into baking. I picked an actually challenging one for the first try but it was definitely worth it. Cranberry bliss bars are very thick, awesomely sweet treats that are perfect to serve on a party or something, since they are really... substantial even in small pieces. However, I wouldn't be surprised if they all disappeared in the first 5 minutes :)

Anyway, baking it for the second time, I've been reminded that I can't make frosting properly. What is the secret? It was too runny this time. If you have an idea why, leave it in a comment, please.

Cranberry Bliss Bars
for about 16 bars, you will need:

the thick thick batter

• 225g unsalted butter, softened
• 275g brown sugar, firmly packed
• 3 large eggs
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg (optional)
• a pinch of salt
• 200g cups flour
• 85g dried cranberries, coarsely chopped
• 85g white chocolate, coarsely chopped

for frosting:

•  113g cream cheese, softened
• 200g cups confectioners' sugar
• 25g unsalted butter, softened
• a pinch of salt

for garnish:

• 85g white chocolate
• 100g dried cranberries

the cake without frosting

1. Preheat oven to 170 degrees Celsius and lightly grease a 20x30 (small) pan.
2. To make the cake, beat butter and sugar together until fluffy. Then add the 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. Fold the cranberries and pieces of chocolate into the thick batter and spread it in the pan. Bake for about 25 minutes or until light golden. Let the cake cool.
3. To prepare the frosting, beat the butter and cream cheese together until fluffy. Add the salt and 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. In a double boiler, melt white chocolate. Once it is smooth, use a spoon and drizzle across the top of the 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.