📖 Instructions

1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the cooled bars out super easy. Lightly spray the parchment with non-stick cooking spray.
2. Melt Butter: In a medium microwave-safe bowl, melt the unsalted butter. Be careful not to let it brown, just melt it until it's liquid. Set aside to cool slightly.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the slightly cooled melted butter and the granulated sugar until well combined. Stir in the large eggs one at a time, mixing well after each addition until the mixture is smooth and light in color. Add the vanilla extract and fresh orange zest, mixing until fragrant.
4. Mix Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they're evenly distributed.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can lead to tough bars. A few streaks of flour are okay.
6. Fold in Inclusions: Gently fold in 3/4 cup of the white chocolate chips and 3/4 cup of the dried cranberries. Make sure they're distributed throughout the batter.
7. Bake the Blondies: Pour the batter evenly into your prepared 9x13-inch baking pan. Spread it out with a spatula to ensure it's level. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking!
8. Cool: Let the blondies cool completely in the pan on a wire rack. This is crucial; if you try to frost them while warm, the frosting will melt.
9. Make Frosting: While the blondies cool, prepare the white chocolate cream cheese frosting. In a medium microwave-safe bowl, melt 3/4 cup of the white chocolate chips in 30-second intervals, stirring until smooth. Let it cool slightly, about 5 minutes.
10. Cream Cheese Base: In a separate large mixing bowl, beat the softened cream cheese and 2 tablespoons of unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
11. Add Sugar & Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined, then increase to medium-high and beat until light and fluffy. Mix in the vanilla extract.
12. Incorporate White Chocolate: With the mixer on low, slowly pour in the slightly cooled melted white chocolate. Beat until just combined. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Do not overbeat.
13. Frost the Bars: Once the blondies are completely cool, lift them out of the pan using the parchment paper overhang. Carefully peel off the parchment paper. Spread the white chocolate cream cheese frosting evenly over the top of the cooled blondie slab.
14. Garnish: Sprinkle the remaining 1/4 cup of white chocolate chips and 1/4 cup of dried cranberries over the frosting. Gently press them down so they adhere.
15. Chill & Cut: Refrigerate the bars for at least 30 minutes to allow the frosting to set. This makes for cleaner cuts. Once chilled, use a sharp knife (wiped clean between cuts for best results) to slice the slab into individual bars.
16. Serve & Store: Serve immediately or store in an airtight container in the refrigerator. They taste even better the next day!