1½ sticks Challenge Butter (softened, not melted)
½ tsp salt
1¼ cup packed C&H brown sugar
1½ cup Bob's Red Mill all purpose flour
½ tsp baking powder
2 Tbsp. minced crystallized ginger or 1 teaspoon finely grated fresh ginger
1½ tsp vanilla extract
¾ –1½ cups Craisins (dry cranberries)
4 oz. white chocolate chips
For decoration when completed and cooled:
½ cup Craisins (dry cranberries)
2 oz white chocolate chips
4 oz Challenge Cream Cheese
1 teaspoon vanilla extract
3 cups C&H powdered sugar
4 tsp lemon juice (about 1 lemon)
Preheat oven to 350. Line a 12×16 inch baking sheet with foil or parchment paper. Set aside.
Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add cranberries & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12×16 inch baking pan. Bake for about 10 minutes or until the middle is baked through. Do not overbake. Allow to cool.
Frosting: Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.
Place the white chocolate in a cup and microwave for about 40-50 seconds in increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a Ziploc or piping bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.
(add a teaspoon of coconut oil or crisco to your white chocolate and it will drizzle good.)
Spread the frosting over the cooled down crust. Sprinkle the craisins on top. 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. Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles, just like Starbucks
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