Cranberry Bliss Bars

INGREDIENTS:

For Cake Base:

1 cup Kerrygold Unsalted butter; softened
1 cup brown sugar—packed
Zest of one orange
1 teaspoon vanilla
3 large eggs
1 and 1/2 cups flour
1/4 teaspoon kosher salt
2 teaspoons pumpkin pie spice*
1/2 cup minced dried cranberries
1/2 cup white chocolate chips

For Frosting:

8 ounce cream cheese -- softened
3 cups powdered sugar
4 Tablespoons butter -- softened
1 teaspoon vanilla
Zest of one orange

For the Garnish:

dried cranberries
chopped pistachios
white chocolate shavings

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and spray with nonstick cooking spray.

2. Beat butter and sugar together until light and fluffy; about 3 minutes. Add eggs, orange zest and vanilla; beating until well combined. Sift together the dry ingredients and then add to the butter/sugar mixture beating well. Fold in the cranberries and white chocolate. Spread thick batter in pan and bake for about 20 to 25 minutes.

3. When cake is cooled, mix all frosting ingredients together and spread over the cake. Garnish with dried cranberries, pistachios and white chocolate shavings.

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