Easy bars to prepare for the holidays and a coffee or tea party.


1½ sticks butter, softened
½ tsp salt
1¼ cup packed brown sugar
1½ cup flour
3 eggs
½ tsp baking powder
2 tblsp minced crystallized ginger
1 tablespoon orange zest
1½ tsp vanilla extract
1½ tsp Grand Mariner
1½ cups plump dried cranberries*
4 ounces white chocolate chips

4 ounces cream cheese
1 teaspoon vanilla extract
3 cups powdered sugar
4 tsp lemon juice

½ cup dried cranberries
2 ounces white chocolate chips

Nutritional information

No nutrition information available


1. Preheat oven to 350 degrees with the rack in the middle. Line a 12x16 inch baking sheet with parchment paper. Set aside.
2. Cream together brown sugar, salt & butter. Add vanilla extract, Grand Mariner and one egg at a time creaming the mixture in between. Add minced ginger,
orange zest, flour and baking soda and stir everything together.
3. Add cranberries and white chocolate and fold in. Using a wet spatula spread the batter evenly in a 12x16 inch baking pan. Bake for about 20 minutes until the middle is baked through. Do not over bake. Allow to cool.

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater whip everything together until creamy, about 4-5 minutes.
Spread the frosting over the cooled down crust. Sprinkle remaining dried cranberries on top.

Place the white chocolate in a cup and microwave for about 40-50 seconds in
7-8 increments stirring with a spoon in between, until it just starts to melt.
Continue stirring until all chocolate is melted.

Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars. Cut the bars into squares, then cut the squares diagonally into triangles.

*I like to plump up my cranberries by soaking them 1/4 cup amount of the Grand Marnier for about 20 minutes. Then I add the remaining juice to the recipe for extra flavor.

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