Description
Cranberry Bliss Bars are a delightful holiday treat combining a moist, spiced blondie base studded with sweet dried cranberries and white chocolate chips, topped with a creamy orange-vanilla cream cheese frosting, and finished with a sprinkle of chopped cranberries and orange zest. Perfect for festive gatherings or as a sweet snack.
Ingredients
Scale
Blondie Base
- 1 ½ packed cups light brown sugar
- Zest of 1 orange
- 2 sticks (1 cup) unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon ground 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 Pan: Preheat your oven to 350ËšF (175ËšC). Line a 9 by 13-inch baking pan with parchment paper, ensuring there is some overhang on the sides to easily lift out the bars after baking.
- Mix Blondie Batter: In a large bowl, combine the brown sugar and orange zest. Massage the zest into the sugar with your fingers until fragrant. Whisk in the melted butter until smooth, then add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, ground ginger, baking soda, cinnamon, and salt. Gently fold these dry ingredients into the wet mixture using a rubber spatula until just combined with no flour streaks. Then fold in the dried cranberries and white chocolate chips.
- Bake the Blondies: Transfer the batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until the edges turn lightly brown and a toothpick inserted in the center comes out clean. Remove from oven and set aside to cool for 20 minutes.
- Cool Completely: Use the parchment paper to lift the blondies out of the pan and place them on a wire rack. Allow them to cool completely before frosting.
- Prepare Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat together softened cream cheese and butter at medium speed for 2 to 3 minutes until light and fluffy. Gradually add the sifted confectioner’s sugar and vanilla extract, continuing to beat until smooth and creamy, about 1 to 2 minutes.
- Frost and Garnish: Spread the frosting evenly over the cooled blondies. Sprinkle the chopped dried cranberries on top and add orange zest if desired for extra flavor and decoration.
- Chill and Serve: Refrigerate the bars for about 1 hour to set the frosting. After chilling, cut into 24 equal triangular pieces and serve.
Notes
- Be sure to use room temperature eggs for a smoother batter.
- Massaging orange zest into brown sugar helps release aromatic oils enhancing flavor.
- To prevent the frosting from being too soft, chill the cream cheese and butter briefly before mixing if your kitchen is warm.
- Use parchment paper with overhang to easily lift bars out of the pan without breaking.
- The bars keep well stored in an airtight container in the fridge for up to 5 days.
