Ingredients
Scale
- 1 1/2 cups all-purpose flour (7.5 oz)
- 1 tsp baking powder
- 1/2 tsp table salt
- 12 tbsp unsalted butter (6 oz)
- 1 1/2 cups packed light brown sugar (10.5 oz)
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp grated orange zest
- 3/4 cup dried cranberries (3.5 oz, loosely packed)
- 1 1/3 cups white chocolate, chopped or chips (8 oz)
- 8 oz cream cheese, softened
- 1 1/2 cups confectioners' sugar, sifted (6 oz)
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
- 2/3 cup white chocolate, melted (4 oz)
- 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
- 1 2/3 cups white chocolate, melted (10 oz)
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides. This "sling" makes removing the entire blondie slab for frosting and slicing incredibly easy later on.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This aerates the dry ingredients and ensures the leavening is evenly distributed, which is key for a consistent, tender crumb. (Pro tip: Whisking prevents lumps of baking powder in your finished bars).
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and packed brown sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy. Proper creaming incorporates air, which helps give the blondie base its ideal chewy-yet-soft texture.
- Combine Wet Ingredients and Dry Mix: Beat in the eggs, vanilla extract, and orange zest until just combined. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a few streaks of flour remain. Avoid overmixing at this stage to keep the bars tender.
- Fold in Mix-ins and Bake: Using a spatula, gently fold in the 1 1/3 cups of white chocolate and the 3/4 cup of dried cranberries until evenly distributed. Spread the thick batter evenly into your prepared pan. Bake for 23-28 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make the Cream Cheese Frosting: While the blondie base cools completely in the pan, make the frosting. In a clean bowl, beat the softened cream cheese until smooth. Gradually beat in the sifted confectioners' sugar, followed by the vanilla, orange juice, and orange zest. In my tests, sifting the sugar is non-negotiable for a perfectly smooth, lump-free frosting.
- Frost and Add First Toppings: Once the blondie base is completely cool, use the parchment sling to lift it onto a cutting board. Spread the cream cheese frosting evenly over the top. Drizzle the 2/3 cup of melted white chocolate over the frosting in a zig-zag pattern, then immediately sprinkle with the 1/2 cup of chopped dried cranberries.
- Slice and Add Final Drizzle: For the signature triangle shape, slice the slab in half lengthwise, then cut each half into rectangles. Cut each rectangle diagonally to create triangles. Finally, drizzle the remaining 1 2/3 cups of melted white chocolate over the tops of all the Cranberry Bliss Bars. Allow the chocolate to set before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes