BLONDIE LAYER:
3/4 cup butter, melted
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/2 cup dried cranberries
2 ounces white baking chocolate, chopped
FROSTING:
1 block (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 tablespoons whole milk
5 cups confectioners' sugar
2 tablespoons grated orange zest
1/2 cup dried cranberries
2 ounces white baking chocolate, chopped
1Preheat oven to 350°. Line a 13x9-in. baking dish with parchment paper; set aside.
2In a large mixing bowl, beat melted butter and brown sugar on medium speed until combined. Add eggs, one at a time, until combined; beat in vanilla extract.
3In a separate bowl, whisk together flour, baking powder, salt and ginger. Gradually add dry ingredients into the bowl butter mixture; stir until combined. Stir in dried cranberries 1/2 of the white chocolate. Transfer batter into prepared baking dish; use a spatula to spread into one even layer. Bake 20 to 25 minutes or until edges are golden brown. Let completely cool; use parchment to pull blondie layer out of the pan. Transfer to a cutting board.
4Meanwhile, in a large bowl, beat cream cheese and butter until smooth. Alternate mixing confectioners' sugar and milk, beating until fluffy, 2 to 3 minutes. Beat in orange zest.
5Spread frosting on cooled blondie layer. Sprinkle evenly with dried cranberries.
6In a small microwaveable-safe bowl, microwave white chocolate in 30 second increments, stirring each time, until melted. Drizzle white chocolate over bars. Allow to cool and set in refrigerator at least 30 minutes; slice and serve.
Total Time
Prep: 25 Mins. Cook: 20 Mins. + Cooling & Chilling
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Nutrition Facts
1 blondie: 716 calories, 26g fat (16g saturated fat), 91mg cholesterol, 332mg sodium, 121g carbohydrate (101g sugars, 1g fiber), 5g protein.