Description

Cranberry bliss bars feature a soft, brown butter blondie studded with white chocolate and dried cranberries, topped with tangy orange-infused cream cheese frosting and a festive white chocolate drizzle inspired by the beloved Starbucks treat. Easily made gluten-free or vegan.

Ingredients

For the Blondie Base:

– 1½ cups (188g) all-purpose flour

– 1 tsp baking powder

– ½ tsp table salt

– 12 tbsp (1½ sticks / 170g) unsalted butter

– 1½ cups (300g) light brown sugar, packed

– 2 large eggs, lightly beaten

– 2 tsp vanilla extract

– 1 tsp orange zest

– ¾ cup (90g) dried cranberries

– 1⅓ cups (225g) white chocolate chips or chopped white chocolate

For the Frosting:

– 8 oz (226g) cream cheese, softened

– 1½ cups (180g) confectioners’ sugar, sifted

– 1 tsp vanilla extract

– 1 tbsp fresh orange juice

– 1 tsp orange zest

For the Topping:

– ½ cup (60g) dried cranberries, roughly chopped

– 1⅔ cups (280g) white chocolate, melted

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with nonstick spray.
In a light-colored saucepan, melt butter over medium heat. Continue cooking, swirling often, until butter turns golden brown and smells nutty (about 5–7 minutes). Transfer to a heatproof bowl and cool completely.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk cooled browned butter and brown sugar until smooth.
Stir in eggs, vanilla, and orange zest.
Fold in dry ingredients until just combined.
Gently stir in white chocolate and dried cranberries.
Spread batter evenly into prepared pan.
Bake for 18–22 minutes, until edges are golden and center is set. Cool completely on a wire rack.
In a bowl, beat cream cheese, sifted confectioners’ sugar, vanilla, orange juice, and orange zest until smooth and fluffy.
Spread frosting evenly over cooled blondies.
Sprinkle with chopped dried cranberries.
Drizzle melted white chocolate over the top using a spoon or piping bag.
Refrigerate for at least 1 hour to set.
Lift out using parchment overhang and cut into squares or triangles.

Notes

– Browning the butter adds deep, nutty flavor—don’t skip this step.

– Cool butter completely before mixing to avoid cooking the eggs.

– Gluten-free: Use 1:1 certified gluten-free flour.

– Vegan option: Use plant-based butter, flax eggs (2 tbsp ground flax + 5 tbsp water), dairy-free cream cheese, and vegan white chocolate.

– Storage: Keep refrigerated in an airtight container for up to 5 days or freeze for 3 months.

– For clean cuts: Chill bars thoroughly and wipe knife between slices.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: ~190
Sugar: 18g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg