Cranberry Bliss Bars
Cranberry Bliss Bars
Ingredients
For the Blondie Base
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping
- 1/4 cup dried cranberries, finely chopped
- 2 ounces white chocolate, chopped or chips
Instructions
- 1
Preheat your oven to 350°F. Line a 6x6 inch baking pan (or a loaf pan for thicker bars) with parchment paper, leaving an overhang on two sides to easily lift the bars later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk until smooth. Beat in the large egg and vanilla extract until well combined.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the 1/2 cup of dried cranberries and white chocolate chips.
⏱️ 3 min
- 5
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350
- 6
Remove the blondie base from the oven and let it cool completely in the pan on a wire rack. This is crucial before frosting to prevent melting.
⏱️ 20 min
- 7
While the blondie cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 8
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium and beat until smooth and creamy. Stir in the vanilla extract.
⏱️ 3 min
- 9
Once the blondie base is completely cool, use the parchment paper overhang to lift it out of the pan and place it on a cutting board or serving platter. Spread the cream cheese frosting evenly over the top using an offset spatula.
⏱️ 5 min
- 10
Sprinkle the finely chopped dried cranberries evenly over the frosting.
⏱️ 1 min
- 11
Melt the 2 ounces of white chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or using a double boiler. Transfer the melted white chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.
⏱️ 3 min
- 12
Drizzle the melted white chocolate in parallel lines across the top of the bars. For a decorative touch, you can drag a toothpick perpendicular to the lines to create a feathered pattern.
⏱️ 2 min
- 13
Chill the bars in the refrigerator for at least 30 minutes to allow the frosting and drizzle to set. Once set, cut into 4 generous bar or wedge-shaped servings.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Bliss Bars
Ingredients
For the Blondie Base
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
For the Topping
- 1/4 cup dried cranberries, finely chopped
- 2 ounces white chocolate, chopped or chips
Instructions
- 1
Preheat your oven to 350°F. Line a 6x6 inch baking pan (or a loaf pan for thicker bars) with parchment paper, leaving an overhang on two sides to easily lift the bars later. Lightly grease the parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk until smooth. Beat in the large egg and vanilla extract until well combined.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the 1/2 cup of dried cranberries and white chocolate chips.
⏱️ 3 min - 5
Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 350 - 6
Remove the blondie base from the oven and let it cool completely in the pan on a wire rack. This is crucial before frosting to prevent melting.
⏱️ 20 min - 7
While the blondie cools, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 8
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until incorporated, then increase speed to medium and beat until smooth and creamy. Stir in the vanilla extract.
⏱️ 3 min - 9
Once the blondie base is completely cool, use the parchment paper overhang to lift it out of the pan and place it on a cutting board or serving platter. Spread the cream cheese frosting evenly over the top using an offset spatula.
⏱️ 5 min - 10
Sprinkle the finely chopped dried cranberries evenly over the frosting.
⏱️ 1 min - 11
Melt the 2 ounces of white chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth, or using a double boiler. Transfer the melted white chocolate to a small piping bag or a Ziploc bag with a tiny corner snipped off.
⏱️ 3 min - 12
Drizzle the melted white chocolate in parallel lines across the top of the bars. For a decorative touch, you can drag a toothpick perpendicular to the lines to create a feathered pattern.
⏱️ 2 min - 13
Chill the bars in the refrigerator for at least 30 minutes to allow the frosting and drizzle to set. Once set, cut into 4 generous bar or wedge-shaped servings.
⏱️ 30 min