Ingredients

2 ¼ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

⅛ tsp ground cinnamon

Scant ⅛ tsp ground cloves

¾ cup (1 ½ sticks) salted butter, cubed

1 ½ cups packed light brown sugar

2 large eggs

¾ tsp vanilla extract

½ cup dried cranberries

6 oz white chocolate, coarsely chopped (or 8 oz chips)

1 package (8 oz) cream cheese, softened

1 cup powdered sugar, sifted

½ tsp grated orange zest

4 oz white chocolate, melted

½ cup dried cranberries, coarsely chopped

Instructions

Step 1: Preheat your oven to 350° F. Grease a 9×11-inch baking pan with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves. Set this dry mixture aside.

Step 2: Melt the butter in a saucepan, then stir in all the brown sugar until fully combined and the butter is incorporated. Allow this mixture to cool to room temperature.

Step 3: Pour the cooled butter and sugar mixture into a stand mixer bowl fitted with the paddle attachment. Beat in the eggs and vanilla extract on medium speed until fully mixed.

Step 4: Reduce the mixer speed to low and gradually add the dry ingredients, mixing until no flour streaks remain. The batter will be thick.

Step 5: Stir in the dried cranberries and chopped white chocolate until evenly distributed. Transfer the batter to the prepared pan and gently flatten it with your hands without pressing too hard.

Step 6: Bake for 18 to 20 minutes, or until the edges just start to turn golden brown. Cool the pan completely on a wire rack before moving to the next step.

Step 7: For the frosting, beat the softened cream cheese and sifted powdered sugar together in the mixer bowl on medium speed until smooth, about 30 seconds. Quickly mix in the grated orange zest.

Step 8: Carefully remove the cooled blondies from the pan and place them on a cutting board. Spread the cream cheese frosting evenly over the top, reaching all the edges.

Step 9: Sprinkle the chopped dried cranberries over the frosting layer. Drizzle the melted white chocolate over everything; it doesn’t need to be perfect, a casual drizzle adds charm.

Step 10: Refrigerate the assembled bars for about 30 minutes to allow the frosting to set. Once chilled, cut the bars lengthwise into thirds, then cut each third into four squares. Cut each square diagonally into triangles for serving. Optionally, cut triangles in half for smaller pieces.

Tips & Variations

For an extra burst of citrus flavor, add a teaspoon of orange juice or a bit of orange extract to the frosting.

Use white chocolate chips instead of chopped bars for a smoother melt in the blondie batter.

Swap dried cranberries for dried cherries or blueberries if desired.

To make the frosting firmer, chill the cream cheese beforehand and beat with cold butter instead of all butter being melted.

FAQs

Can I make these bars gluten-free?

You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or add a small amount for structure. The texture might be slightly different but still delicious.

Can I prepare the frosting in advance?

Yes, you can make the cream cheese frosting a day ahead. Keep it covered and refrigerated, then spread over the bars just before serving for the freshest taste and texture.