Go Back

Cranberry Bliss Bars

Chewy blondie bars with a tangy cranberry swirl and creamy white chocolate topping.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 bars

Ingredients
  

For the Blondie Base:

  • 1 cup 2 sticks unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Cranberry Swirl:

  • 1 1/2 cups cranberry sauce homemade or store-bought

For the White Chocolate Topping:

  • 12 ounces white chocolate chips or chopped white chocolate

Instructions
 

Preheat and Prepare Pan:

  • Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Make the Blondie Base:

  • In a large bowl, whisk together the melted butter and sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet 1 ingredients, mixing until just combined.   1. yeyfood.com yeyfood.com

Bake the Blondie:

  • Spread the blondie batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs attached.

Swirl in Cranberry Sauce:

  • While the blondie is still warm, drop spoonfuls of cranberry sauce over the top. Use a knife or toothpick to gently swirl the sauce into the blondie.

Melt White Chocolate:

  • Melt the white chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.

Add White Chocolate Topping:

  • Pour the melted white chocolate over the cranberry swirl and spread it evenly.

Chill and Cut:

  • Let the bars cool completely at room temperature, then chill them in the refrigerator for at least 2 hours before cutting into squares. Use the parchment paper overhang to lift the bars out of the pan before cutting.