These cranberry bliss bars feature a white chocolate cranberry blondie base and a rich orange cream cheese frosting. Just like Starbucks, but so much better!
¾cupunsalted buttermelted and slightly cooled (170 grams)
1 ½cupspacked light brown sugar(300 grams)
2large eggsat room temperature
2teaspoonspure vanilla extract
¾cupwhite chocolate chips(135 grams)
¾cupsweetened dried cranberries(90 grams)
Orange Cream Cheese Icing
8ouncesbrick-style cream cheesesoftened
1 ¼cupspowdered sugar(150 grams)
1teaspoonfreshly grated orange zest
½teaspoonpure vanilla extract
Toppings
⅓cupsweetened dried cranberries(40 grams)
¼cupwhite chocolate chips(45 grams)
Instructions
To make the blondies: Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal. Spray with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, ginger, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and brown sugar until well combined, then whisk in the eggs and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Then, gently fold in the white chocolate chips and dried cranberries, making sure not to over mix the batter.
Scoop the batter into the prepared 9x13 pan and spread it out into one even layer.
Bake for 25 to 30 minutes or until the top is set and lightly browned. Remove from the oven and transfer to a wire rack to cool completely.
To make the orange cream cheese icing: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth.
Add the powdered sugar, orange zest, and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
To assemble and slice the bars: Spread the icing on top of the cooled blondies and smooth it out into one even layer. Sprinkle the cranberries evenly over the top.
Place the white chocolate chips in a microwave-safe bowl and microwave in 20 to 30 second increments until completely melted and smooth.
Drizzle or pipe the melted white chocolate over the bars. Place in the refrigerator to chill for 15 to 20 minutes to allow the white chocolate to harden.
Slice the bars into 12 squares, then slice each square in half diagonally to create triangles.
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 4 days.Freezing Instructions: Place the bars on a baking sheet lined with parchment paper and freeze until firm, about 1 to 2 hours. Wrap each bar tightly with plastic wrap and freeze in a large freezer bag for up to 3 months. Thaw overnight in the fridge.