Description
Cranberry Bliss Bars with White Chocolate combine buttery blondie bars studded with tart dried cranberries and creamy white chocolate mix-ins, topped with a luscious cream cheese frosting infused with orange zest and finished with extra cranberries and white chocolate drizzle. Perfectly festive and delightfully rich, these bars offer a fresh twist on a classic holiday treat.
Ingredients
Scale
Blondie Bars
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 ¾ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¾ cup dried cranberries, roughly chopped
- ¾ cup white chocolate chips or chopped white chocolate
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp orange zest
- ¼ tsp salt
- 3 oz white chocolate, melted and slightly cooled
Topping
- ¼ cup dried cranberries, roughly chopped
- 1 oz white chocolate, melted for drizzle
- Extra orange zest (optional)
Instructions
- Prepare the Blondie Batter: In a large mixing bowl, combine the melted and slightly cooled butter with light brown sugar, stirring until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and orange zest until incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, ground ginger, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixes: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure tender bars. Gently fold in the chopped dried cranberries and white chocolate chips evenly throughout the batter.
- Bake the Blondie Bars: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or grease it lightly. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow to cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated and smooth. Stir in vanilla extract, orange zest, salt, and melted white chocolate until the frosting is smooth and glossy.
- Frost the Blondie Bars: Once the bars have cooled completely, spread the cream cheese frosting evenly over the top, smoothing with a spatula for a neat finish.
- Add Toppings: Sprinkle the chopped dried cranberries over the frosting, then drizzle the melted white chocolate on top in a decorative pattern. Optionally, sprinkle extra orange zest for added flavor and a festive look.
- Chill and Serve: Refrigerate the bars for at least 1 hour to set the frosting before cutting into squares. Serve chilled or at room temperature for best texture and flavor.
Notes
- Allow the bars to cool completely before frosting to prevent melting of the cream cheese frosting.
- The orange zest adds a bright citrus note, balancing the sweetness—feel free to adjust the amount based on your preference.
- The bars can be stored in an airtight container in the refrigerator for up to 5 days.
- For easier cutting, chill the bars well and use a sharp knife wiped clean between cuts.
- White chocolate can be substituted with chips or chunks as per availability.
