Description
Delicious Cranberry Bliss Bars featuring a moist, spiced blondie base loaded with white chocolate chips and dried cranberries, topped with a creamy cream cheese frosting and a tangy cranberry garnish. Perfect for holiday treats or anytime you want a festive, flavorful dessert bar.
Ingredients
Scale
Blondie Base
- 1 ½ cups packed light brown sugar
- Zest of 1 orange
- 2 sticks unsalted butter, melted
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sweetened dried cranberries
- 1 cup white chocolate chips
Frosting
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter
- 2 cups confectioner’s sugar, sifted
- 1 teaspoon vanilla extract
- ½ cup sweetened dried cranberries, chopped
- Orange zest, for garnish (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350ËšF (175ËšC). Line a 9 by 13-inch baking pan with parchment paper, leaving extra overhang on all sides to easily lift out the bars after baking.
- Make Blondie Batter: In a large bowl, add the brown sugar and orange zest. Massage the zest into the sugar with your fingers until fragrant. Whisk in melted butter until smooth. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture with a rubber spatula until combined and no flour streaks remain. Fold in dried cranberries and white chocolate chips evenly.
- Bake the Blondies: Pour the batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes, until edges are lightly browned and a toothpick inserted into the center comes out clean.
- Cool Blondies: Allow the blondies to cool in the pan for about 20 minutes. Using the parchment overhang, carefully lift the blondies out onto a wire rack and cool completely.
- Prepare Frosting: In a stand mixer fitted with a paddle attachment, beat softened cream cheese and butter together on medium speed for 2-3 minutes until fluffy. Gradually add confectioner’s sugar and vanilla extract, then continue beating for 1-2 minutes until smooth and creamy.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled blondies. Sprinkle the chopped cranberries on top and add orange zest if desired.
- Chill and Serve: Place the frosted blondies in the refrigerator for about 1 hour to set the frosting. Once chilled, cut into 24 even triangular bars and serve.
Notes
- Use room temperature eggs for a smoother batter and better texture.
- Massaging orange zest into brown sugar releases more flavor and aroma throughout the blondie base.
- Ensure blondies are fully cooled before frosting to prevent melting and sliding.
- For sharper orange flavor, add extra zest to the frosting or sprinkle on top.
- These bars can be stored in the refrigerator for up to 5 days, tightly covered.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
