• Preheat oven to 350°F. Line a 9x13 glass baking dish with parchment paper and set aside.

To Make The Bars:

• In a large mixing bowl, using an electric hand mixer, mix together brown sugar and butter until smooth.
• Add eggs and vanilla, and mix with the electric mixer until creamy.
• In a medium bowl, whisk together the flour, baking, powder, and ground ginger. Add flour mixture to the butter mixture and mix until smooth.
• Stir in ¾ cup dried cranberries and white chocolate chips into the batter by hand.
• Transfer batter prepared baking dish. Use an offset spatula to spread the batter evenly across the pan.
• Bake for 35 minutes, or until cake is light brown on the edges. Allow cake to cool completely.

For the frosting:

• In a large bowl, using an electric mixer on low speed, combine 3 cups powdered sugar, lemon juice and vanilla extract until smooth.

For the icing drizzle

• In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon milk, and melted shortening.

Assemble the Cranberry Bliss Bars

• Once cake is cooled completely, spread the frosting evenly over top of the bars using an offset spatula.
• Sprinkle ¼ cup of diced cranberries over the frosting on the cake.
• Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
• Allow frosted cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.