White Chocolate Cranberry Blondies

       These puppies are so sweet and so delicious. I didn't even like cranberries before this recipe. I now eat cranberries almost daily. My favorite trail mix did actually start this obsession but these blondies sure did catapult me over the cranberry wall.

    These are very sweet but you will find yourself coming back for more even after you think you couldn't bear another bite! 

White Chocolate Cranberry Blondies

3/4 cup butter, cubed

1-1/2 cups packed light brown sugar

2 eggs

3/4 teaspoon 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

FROSTING:

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

Directions

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 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.

 Yields 2-1/2 dozen.

-Sweet Sarah  

Found at Taste of Home