Gluten Free Cranberry Bliss Bars
| Prep Time | 35 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Blondie Layer:
- 3/4 cup (1 1/2) sticks salted butter , cubed
- 1 1/2 cups white sugar
- 2 large eggs
- 3/4 tsp vanilla extract
- 2 1/4 cups gluten-free all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1/2 cup dried cranberries
- 6 oz Chatfield's® White Chocolate Chips
Frosting:
- 8 oz cream cheese , room temperature
- 1 cup powdered sugar , sifted
- 6 oz Chatfield's® White Chocolate Chips , melted
- 1/2 cup dried cranberries , chopped
- 1 tbsp grated orange zest , optional
Ingredients
Blondie Layer:
Frosting:
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Instructions
INSTRUCTIONS
- Preheat the oven to 350 ° F.
- Spray a 13 x 9-inch baking dish with nonstick spray.
Blondie Layer:
- In a medium bowl, melt butter for 1 minute in microwave. Stir in sugar.
- Scrape butter and sugar mixture into a large bowl and let cool to room temperature.
- Using an electric mixer, beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking powder, salt and cinnamon.
- Gradually add dry mixture to wet mixture.
- Stir in cranberries and white chocolate (the batter will be thick).
- Spread the blondie batter into the prepared pan.
- Bake for 18-21 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool completely on a wire rack.
Frosting:
- In a large bowl, use an electric mixer to beat cream cheese and powdered sugar until well-blended.
- Gradually add half of the melted white chocolate. Beat until blended.
- Add orange zest, if desired.
- Frost blondies and sprinkle additional cranberries and drizzle any remaining white chocolate on top, if desired.
- Cut into 30 bars, square or triangle shaped.
- Refrigerate until ready to serve.
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