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Cranberry Bliss Bars

These classic cranberry bliss bars feature a soft blondie base topped with a creamy frosting, white chocolate drizzle, and tart cranberries, making them the perfect holiday treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the blondie base
  • 3/4 cup unsalted butter, melted and slightly cooled Use quality butter for best flavor.
  • 1 1/4 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tbsp orange zest, finely grated Adds brightness to the bars.
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1/2 tsp ground ginger Provides warmth.
  • 1/2 tsp fine sea salt
  • 3/4 cup dried cranberries, roughly chopped, plus 1/4 cup for topping Reserving some for topping adds texture.
  • 1 cup white chocolate chips
For the frosting
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 cup white chocolate chips, melted, for drizzling Drizzle over the frosting.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
  2. In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in orange zest and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, ginger, and salt. Gradually add to the wet mixture, folding until no flour streaks remain. Fold in chopped cranberries and white chocolate chips.
Baking
  1. Spread the batter evenly in the prepared pan and bake for 22 to 25 minutes. The top should be golden, and a toothpick should come out with a few moist crumbs.
  2. Allow the base to cool completely in the pan for about 1 hour.
Frosting and Assembly
  1. Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, beating well. Stir in vanilla until fluffy.
  2. Spread the frosting evenly over the cooled blondie base. Drizzle melted white chocolate and sprinkle the remaining chopped cranberries on top. Refrigerate for 30 minutes to set.
  3. Lift the slab out with the parchment and cut into 16 bars.

Notes

Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat slightly if serving warm.