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Cranberry Bliss Bars

Cranberry bliss bars pair chewy orange-scented blondies with tangy cream cheese frosting, dried cranberries, and a white chocolate drizzle. Bake them in a 9x13-inch pan, cool completely, and cut into 24 bars.
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Prep Time 20 minutes
Cook Time 26 minutes
Cooling and setting 1 hour 50 minutes
Total Time 2 hours 36 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the blondie base
  • 1 nonstick cooking spray for lightly coating the pan
  • 1.25 cup unsalted butter divided; 1 cup melted and cooled slightly, 1/4 cup softened
  • 1.5 cup light brown sugar packed
  • 2 eggs large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1 tbsp orange zest finely grated
  • 2 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the blondie base and topping
  • 1 cup dried cranberries divided; 1/2 cup for the batter and remaining 1/2 cup roughly chopped for topping
  • 8 oz white chocolate chips divided; 4 ounces for the batter and remaining 4 ounces for the drizzle
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 2.5 cup powdered sugar

Equipment

  • 1 9x13-inch metal baking pan
  • 1 microwave

Method
 

  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch metal baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Whisk the melted butter and brown sugar in a large bowl until smooth.
  5. Whisk in the eggs, egg yolk, vanilla, and orange zest.
  6. Stir the flour, baking powder, and salt together in a medium bowl.
  7. Fold the flour mixture into the butter mixture just until no dry streaks remain.
  8. Fold in 1/2 cup of the cranberries and 4 ounces of the white chocolate chips.
  9. Spread the batter evenly in the pan.
  10. Bake for 22 to 26 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool the blondie base completely in the pan on a wire rack, about 1 1/2 hours.
  12. Beat the cream cheese and softened 1/4 cup butter in a large bowl until smooth.
  13. Beat in the powdered sugar until fluffy.
  14. Spread the frosting evenly over the cooled base.
  15. Roughly chop the remaining 1/2 cup cranberries.
  16. Sprinkle the remaining 1/2 cup cranberries over the frosting.
  17. Melt the remaining 4 ounces white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring each time, until smooth.
  18. Drizzle the melted white chocolate over the bars.
  19. Let set for about 20 minutes.
  20. Lift the bars out using the parchment and cut into 24 pieces.

Notes

For neat cuts, make sure the blondie base is completely cool before frosting. Store covered in the refrigerator for up to 4 days; freezing is suitable. For a dairy-free swap, use dairy-free cream cheese and white chocolate chips.