The Ultimate Starbucks Copycat Cranberry Bliss Bars Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, ensuring an overhang on two sides for easy removal.
2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
6. Gently fold in the chopped dried cranberries, 1 tablespoon of orange zest, and the optional white chocolate chips using a rubber spatula.
7. Press the dough evenly into the prepared pan. Bake for 25–30 minutes, until the edges are lightly golden and a toothpick inserted near the centre comes out with moist crumbs attached.
8. Allow the base to cool completely in the pan on a wire rack for at least 30 minutes, then chill in the refrigerator for an additional 30 minutes before glazing.
9. To make the glaze, gently melt the 8oz white chocolate and heavy cream together in a double boiler or carefully in the microwave (in 30-second bursts). Stir until completely smooth. Whisk in the 1 teaspoon of orange zest and the pinch of salt.
10. Pour the white chocolate glaze over the chilled blondie base. Use an offset spatula to spread it evenly. Immediately sprinkle the topping of finely chopped cranberries and sanding sugar/sprinkles across the wet glaze.
11. Return the pan to the refrigerator for at least 1 hour, or until the glaze is completely set and firm.
12. Use the parchment paper overhang to lift the slab out of the pan. Slice into 16 neat squares using a large, sharp knife, wiping the knife clean between each cut for the best edges.