Cranberry White Chocolate Bars (Print Version)
# Ingredients:
→ Blondie Base
01 -
1 cup unsalted butter, melted
02 -
1 cup packed dark brown sugar
03 -
1 cup granulated sugar
04 -
Zest of 1 orange
05 -
2 large eggs
06 -
1 tablespoon vanilla extract
07 -
2 1/4 cups all-purpose flour
08 -
1 teaspoon baking powder
09 -
1/4 teaspoon ground ginger or cinnamon
10 -
1 teaspoon salt
11 -
1 cup dried cranberries
12 -
1 cup white chocolate chips
→ Frosting
13 -
8 oz cream cheese, softened
14 -
1 tablespoon butter, softened
15 -
1 1/2 cups powdered sugar
16 -
1 tablespoon orange zest
17 -
1/2 cup white chocolate, melted (for drizzling)
18 -
Extra dried cranberries and orange zest for topping
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
02 -
In a large bowl, whisk melted butter, brown sugar, granulated sugar, and orange zest until smooth. Add eggs and vanilla; mix well.
03 -
Stir in flour, baking powder, ginger or cinnamon, and salt until just combined. Fold in dried cranberries and white chocolate chips.
04 -
Spread the batter evenly in the prepared pan. Bake for 23–25 minutes, or until lightly golden and a toothpick inserted comes out with moist crumbs. Cool completely.
05 -
In a medium bowl, beat cream cheese, butter, powdered sugar, and orange zest until creamy and smooth.
06 -
Spread the frosting over the cooled blondie base. Drizzle melted white chocolate over the top and sprinkle with dried cranberries and extra orange zest.
07 -
Refrigerate for at least 30 minutes to set the frosting. Slice into squares or triangles and enjoy.