I’ll admit, while I’m a huge fan of Starbucks, I don’t always love their pastries and desserts. The Cranberry Bliss bars are absolutely the exception. They are my weakness during the Christmas season and paired with a peppermint mocha, it is the ultimate holiday treat.
Except sometimes when they’re sold out.
Which does happen regularly.
So I decided to try my hand at a similar version for a cookie swap this week.
And the results?
Amazing!!
The taste is so similar, the icing a little less sweet, so if you like it super sweet, add some extra sugar.
White Chocolate Cranberry Blondies
Ingredients
- For the topping:
- 8 oz cream cheese, softened
- 1 c powdered sugar, sifted
- 1 cup white chocolate chips, melted
- ½ c dried cranberries, roughly chopped
- For the blondie layer:
- ¾ c salted butter
- 1½ cups packed light brown sugar
- 2 large eggs
- 1 tsp almond extract
- 2¼ c AP flour
- 1¼ tsp baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ½ c dried cranberries
- 1 c white chocolate chips
- For the topping:
- 8 oz cream cheese, softened
- 1 c powdered sugar, sifted
- 1 cup white chocolate chips, melted
- ½ c dried cranberries, roughly chopped
Instructions
- Preheat the oven to 350. Line a 13x9 baking sheet with foil. Spray foil with nonstick spray.
- In a separate bowl, melt butter and then stir in brown sugar.
- Let the mixture cool, add to a large bowl or your stand mixers bowl.
- In your stand mixer (or using a hand mixer) beat in the eggs and almond (you can use vanilla extract, if you prefer).
- In a medium bowl, mix the flour, baking powder, salt and cinnamon; while mixing, gradually add the dry mixture to the butter mixture.
- Stir in the cranberries and chopped chocolate.
- The batter should be a thick consistency.
- Spread the blondie batter onto the prepared baking sheet. Bake for 17-21 minutes or until a toothpick inserted near the center comes out clean. Careful!! Don't overbake, consistency is key. Flip over onto a wire rack and cool completely.
- For the Topping:
- In a large mixing bowl, beat the cream cheese, and powdered sugar until well-blended.
- Melt half of the white chocolate.
- Gradually add half of the melted white chocolate; beat until blended.
- Spread icing over blondies.
- Sprinkle with cranberries.
- Melt remaining chocolate.
- Drizzle with remaining melted white chocolate.
- Use the foil handles to release the bars from the pan. Cut and serve!
- Store, covered, in the refrigerator until it's time to enjoy!
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