• Servings: 15
• For Cake Base:
• 2 sticks margarine (or butter if you want to indulge) -- softened
• 1 and 1/4 cups brown sugar-- packed
• 3 large eggs
• 1 teaspoon ground ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 and 1/2 cups flour
• 1/4 cup minced dried cranberries
• 1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
• 1/4 cup minced candied ginger
• For Frosting:
• 4 ounce cream cheese -- softened
• 1 and 1/2 cups powdered sugar
• 2 Tablespoons butter -- softened
• 1 teaspoon vanilla
• For Garnish:
• 2 Tablespoons minced dried cranberries
• 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted
• Preheat oven to 350 and lightly grease a 9x13 pan.

1. Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
2. When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
3. **You can color your chocolate with red food color for a nice festive touch.

Well, after working for Starbucks for a year, I was able to figure out how to make some of my fave Starbucks "cracks" at home, with the Cranberry Bliss Bars at the top of my list during the holidays.