Cherry Bliss Bars

Name: Cherry Bliss Bars
Prep time: 1 h
Cook time: 30 min
Yield: Serves 16
Ingredients: [[[Cake:]]]; 1/2 teaspoon baking powder; 1 1/4 cups packed light brown sugar; 3 large eggs; 2 tablespoons minced crystallized ginger; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon salt; 1 1/2 cups all-purpose flour; 3/4 cup (1 1/2 sticks) butter, softened; 4 ounces white chocolate, cut into chunks; 3/4 cup [[Chukar® Tart Cherries]]; [[Frosting:]]; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 4 teaspoons lemon juice; 1 teaspoon vanilla extract; 2-3 cups powdered sugar; 1/4 cup chopped [[Chukar® Tart Cherries]]

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1 hour

Serves 16

Ingredients

Cake:
3/4 cup Chukar® Tart Cherries
2-3 cups powdered sugar
1 teaspoon vanilla extract
4 teaspoons lemon juice
1/4 cup butter, softened
4 ounces cream cheese, softened
Frosting:
4 ounces white chocolate, cut into chunks
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 tablespoons minced crystallized ginger
3 large eggs
1 1/4 cups packed light brown sugar
1/4 cup chopped Chukar® Tart Cherries

Directions

Preheat the oven to 350 degrees F.
For the cake, beat butter and brown sugar together with an electric mixer until smooth. Add eggs, ginger, vanilla, and salt. Beat well. Gradually mix in flour and baking powder until smooth. Mix chopped Chukar® Tart Cherries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 11x13 inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.
For the frosting, beat together cream cheese and butter until light and fluffy. Add lemon juice and vanilla and beat again. Gradually add in powdered sugar. When the cake has cooled, use a spatula to spread the frosting over the top of the cake. Sprinkle 1/4 cup of chopped Chukar® Tart Cherries over the frosting on the cake.
Cover the cake and let chill in the fridge for a couple of hours. Once it's chilled, slice the cake lengthwise through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Then slice each of those rectangles diagonally creating 16 triangular slices.