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Cranberry Bliss Bars
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| 350 degrees for 25 minutes it is ready to come out when the edges turns light brown, don't over bake or they will come out dry. Line a 10 by 15 inch pan with parchment paper or coat with cooking spray Cranberry Blondie | |
| 1/2 Lb (2 sticks) | Butter, softened |
| 1 C | brown Sugar |
| 1/4 C | granulated Sugar |
| 3 | eggs |
| 2 tsp | vanilla |
| 2 C | all purpose flour |
| 1 1/2 tsp | baking powder |
| 3/4 C. | dried cranberries |
| 3/4 C. | white chocolate chips |
| Frosting | |
| half an 8 oz. package of cream cheese softened | |
| 2 Tbs. | butter softened |
| 1 Tbs. | finely grated orange zest |
| 1 tsp | vanilla |
| 3 C | powdered sugar |
| Toppings | |
| 1/4 C | white chocolate chips |
| 2 Tbs | finely grated orange zest |
| 1/2 C | chopped dried cranberries |
Make the blondie first: Cream the butter and sugars until fluffy. add eggs one at a time, beating well after each addition. Stir in the vanilla.
Whisk together the dry ingredients. Gradually stir in the dry ingredients into the creamed mixture and blend well.
Fold in the cranberries and vanilla chips, mixing thoroughly.
Bake for 25 minutes. remove pan to a wire rack to cool.
Prepare the frosting with the blondie is baking.
Beat together the cream cheese and butter until fluffy.
add the orange zest and the vanilla. Beat in the powdered sugar until the frosting is fluffy and smooth. If it is too thick to spread, add milk.
After the blondie has cooled, spread the frosting and let it sit for about 15 minutes or until the frosting is firm.
melt the white chocolate and drizzle ( this I had difficulty with, you may have to modify by it by adding cream so the chocolate doesn't seize)
Cut into 4 by 4 squares, then cut each square in half to make a triangle.
Scatter the orange zest and chopped cranberries over the top.
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