The luscious frosting is cream cheese, white chocolate w/ hint of orange. Store in fridge.
CRANBERRY BLISS BARS / WHITE CHOCOLATE ICING
Blondie Layer: ◦3/4 cup (1 1/2 sticks) salted butter, cubed ◦1 1/2 cups packed light brown sugar ◦2 large eggs
◦3/4 tsp vanilla ◦2 1/4 c flour 02;1 1/2 tsp b/powder ◦1/4 tsp salt ◦1/8 tsp cinnamon ◦1/2 cup dried cranberries
◦6 oz white baking chocolate, coarse-chopped
Frosting: ◦8 oz cream cheese, softened ◦ cup sifted conf, ◦6 oz white baking chocolate, melted
◦1/2 cup dried cranberries, coarsely chopped ◦tsp orange zest (optional)
BATTER: micro/melt butter one min; stir in br/sugar. Pour into bowl; cool to room temp. Elec/mixer in eggs and vanilla.
Separately, whisk flour, b/powder, salt and cinnamon; gradually add to butter mixture. Stir in the cranberries and chp chocolate
(batter will be thick). Spread batter into sprayed or parchmented 9x3" baking dish. Bake 350 deg 18-21 min/pick test (do not overbake).
Cool completely on a wire rack.
FINAL Frost bars. Sprinkle with chp cranberries. Drizzle with rest melted white chocolate. Let frosting set
(speed up by fridging) then cut into bars- square or triangle-shaped. Store in frige til ready to serve.
FROSTING elec/mixer/beat/combine cr/cheese and conf; add 1/2 melted white chocolate; beat until blended.