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White Chocolate Cranberry Blondies

 White Chocolate Cranberry Blondies
“This recipe is often requested for wedding receptions,” says Erika Busz of Kent, Washington. “For a fancier presentation, cut the bars into triangle shapes and drizzle white chocolate over each one individually.”
30 ServingsPrep: 35 min. Bake: 20 min. + cooling


  • 3/4 cup butter, cubed
  • 1-1/2 cups packed light brown sugar
  • 2 eggs
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate, coarsely chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon grated orange peel, optional
  • 6 ounces white baking chocolate, melted
  • 1/2 cup dried cranberries, chopped


  • In a microwave, melt butter; stir in brown sugar. Transfer to a large
  • bowl; cool to room temperature. Beat in eggs and vanilla. Combine
  • the flour, baking powder, salt and cinnamon; gradually add to butter
  • mixture. Stir in cranberries and chopped chocolate (batter will be

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White Chocolate Cranberry Blondies (continued)

Directions (continued)

  • thick).
  • Spread into a greased 13-in. x 9-in. baking dish. Bake at 350°
  • for 18-21 minutes or until a toothpick inserted near the center
  • comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, confectioners'
  • sugar and orange peel if desired until blended. Gradually add half
  • of the melted white chocolate; beat until blended. Frost brownies.
  • Sprinkle with cranberries. Drizzle with remaining melted white
  • chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2
  • dozen.