Cranberry Bliss Bars
Deliciously festive Cranberry Bliss Bars combining tart cranberries and sweet white chocolate, topped with a creamy frosting.
Ingredients
For the Blondie
- 1.5 cups unbleached all-purpose flour 7.5 oz, 213g
- 1 teaspoon baking powder 3g
- 0.5 teaspoon table salt 3g
- 12 tablespoons unsalted butter 6 oz, 170g
- 1.5 cups packed light brown sugar 10.5 oz, 298g
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange zest 3g
- 0.75 cup dried cranberries, loosely packed 3.5 oz, 100g
- 1.33 cups white chocolate, chopped or white chocolate chips 8 oz, 227g
For the Frosting
- 8 oz cream cheese, softened 227g
- 1.5 cups confectioners' sugar, sifted 6 oz, 170g
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest 3g
For the Topping
- 0.5 cup dried cranberries, roughly chopped 2.3 oz, 65g
- 0.67 cup white chocolate, melted 4 oz, 113g
Instructions
For the Blondie
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs, vanilla extract, and orange zest to the butter-sugar mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the dried cranberries and chopped white chocolate.
- Pour the batter into the prepared baking pan and spread evenly. Bake for about 25-30 minutes.
- Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
For the Frosting
- In a mixing bowl, beat together the cream cheese and confectioners' sugar until smooth.
- Mix in the vanilla extract, orange juice, and orange zest until well blended.
- Spread the frosting evenly over the cooled blondie base.
For the Topping
- Scatter the roughly chopped cranberries across the frosted surface.
- Drizzle the melted white chocolate over the top.
- Chill in the refrigerator for at least one hour to set the frosting.
- Lift the bars from the pan using the parchment paper and cut into squares.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to a week.