Cranberry Bliss Squares


  • 1c butter
  • 1-1/4c light brown sugar, packed
  • 3 eggs
  • 1-1/2t vanilla
  • 1-1/2t ginger
  • 1/4t salt
  • 1-1/2c flour
  • 3/4c diced craisins
  • 3/4c white chocolate chips

  • 1/2c cream cheese, softened
  • 3c icing sugar
  • 4t lemon juice
  • 1/2t vanilla

  • 1/4c diced craisins

  • 40g (2T) unsalted butter
  • 60g (2oz) white chocolate, melted and cooled
  • 1/2c icing sugar
  • 1t meringue powder
  • 4t cream


  1. Preheat oven to 350.
  2. Cream butter with sugar and then add eggs, vanilla, ginger and salt until creamy smooth. Gradually add flour and mix well. Fold in 3/4c craisins and white chocolate chips.
  3. Grease well a 9x13 pan and spread batter evenly into it. Bake for 20-30 minutes or until golden on top. Allow to cool completely.
  4. Combine ingredients for cream cheese icing and mix well. Spread evenly onto cooled cake. Sprinkle diced craisins on top. Cover the cake and place in the freezer.
  5. Prepare white chocolate drizzle by creaming butter with meringue powder and icing sugar and then add chocolate and milk until mixture is drizzly.