Cranberry Bliss Bars

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup dried cranberries, chopped
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/4 cup white chocolate chips
• 1 tablespoon coconut oil
• 1/4 cup dried cranberries, chopped

Instructions

1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, cream together 1 cup softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate medium bowl, whisk together all-purpose flour, baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in 1 cup white chocolate chips and 1 cup chopped dried cranberries.
6. Press the batter evenly into the prepared 9x13 inch baking pan.
7. Bake for 25-30 minutes, or until the edges are golden and a wooden skewer inserted into the center comes out with moist crumbs.
8. Let the bars cool completely in the pan on a wire rack before frosting, about 1-2 hours.
9. For the frosting, in a large bowl, beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth.
10. Gradually add 4 cups sifted powdered sugar, beating until creamy. Stir in 1 teaspoon vanilla extract and 1 tablespoon orange zest until well combined.
11. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
12. For the white chocolate drizzle, combine 1/4 cup white chocolate chips and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth.
13. Drizzle the melted white chocolate over the frosted bars. Sprinkle the remaining 1/4 cup chopped dried cranberries over the top.
14. Refrigerate the bars for at least 30 minutes to set the frosting and drizzle.
15. Once chilled, lift the bars from the pan using the parchment overhang. Cut into square bars first, then cut each square diagonally to create triangular bars. Serve.

Notes