Ingredient

Blondie Base

• 1½ cups packed brown sugar

• 1 cup butter, melted

• 2 large eggs, room temperature

• 2 tsp vanilla extract

• 2¼ cups all‑purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1 cup white baking chips

• 1 cup dried cranberries, coarsely chopped

• 1 cup chopped pecans, toasted

• ¼ cup grated orange zest

Frosting

• 1 pkg (8 oz) cream cheese, softened

• 1 cup confectioners’ sugar

• ½ cup butter, softened

• 3 Tbsp grated orange zest, divided

• 2 tsp vanilla extract

• ⅓ cup dried cranberries

Directions

1. Make the Blondie Base Preheat oven to 350°F. In a large bowl, beat the brown sugar, melted butter, eggs, and vanilla until well blended.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry mixture into the sugar mixture. Stir in the white baking chips, chopped cranberries, toasted pecans, and orange zest.

2. Bake the Blondies Spread the batter evenly into a greased 15×10×1‑inch baking pan. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

3. Prepare the Frosting In a large bowl, beat the cream cheese, confectioners’ sugar, softened butter, 1 Tbsp orange zest, and vanilla until smooth and creamy.

Spread the frosting evenly over the cooled blondies.

4. Garnish & Chill Combine the dried cranberries with the remaining 2 Tbsp orange zest. Sprinkle over the frosted bars.

Refrigerate for at least 2 hours to set. Cut into triangles and store in the refrigerator.

Nutrition Facts —

1 Bar

Calories: 210–260 Total Fat: 12–15 g Saturated Fat: 5–7 g Cholesterol: 30–40 mg Sodium: 120–160 mg Total Carbohydrates: 26–32 g Dietary Fiber: 1 g Sugars: 20–26 g Protein: 2–3 g