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Lighter Cranberry Bliss Bar Blondies with Easy White Chocolate Drizzle

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These lighter cranberry bliss bar blondies capture all the tangy-sweet magic of the original—dried cranberries, white chocolate, and that soft blondie texture—but with less butter and fewer calories. They’re quick, easy, and perfect for holiday gatherings.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/3 cup (80g) plain Greek yogurt (full-fat or 2%)
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (90g) dried cranberries
  • 1/2 cup (90g) white chocolate chips or chunks
  • 1/3 cup (60g) white chocolate chips or chopped white chocolate (for drizzle)
  • 1 teaspoon coconut oil or vegetable oil (for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides.
  2. In a large microwave-safe bowl, melt 6 tablespoons of unsalted butter in 20-second bursts, stirring between each. Let it cool for 2 minutes.
  3. Add the Greek yogurt, light brown sugar, and granulated sugar to the melted butter. Whisk vigorously until smooth and glossy, about 30 seconds.
  4. Add the room-temperature egg and vanilla extract. Whisk until fully incorporated, about 15 seconds.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Add the flour mixture to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fold in the dried cranberries and white chocolate chips. Reserve a small handful of each to press onto the top of the batter later.
  8. Scrape the batter into the prepared pan and spread evenly. Press the reserved cranberries and white chocolate chips onto the top.
  9. Bake for 22 to 26 minutes, until edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool completely in the pan on a cooling rack for at least 1 hour.
  11. For the drizzle: Place white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 15-second bursts, stirring after each, until smooth (about 45 seconds total).
  12. Drizzle the melted white chocolate over the cooled blondies using a fork or small spoon. Let set for about 20 minutes at room temperature or 10 minutes in the fridge.
  13. Use the parchment paper handles to lift the blondies out of the pan. Slice into 16 squares with a sharp knife.

Notes

Do not overmix the batter to avoid tough blondies. Check for doneness early (start at 22 minutes). Let blondies cool completely before slicing for clean edges. For extra depth, toast dried cranberries at 350°F for 5 minutes before adding. Use room temperature ingredients for best results.

Nutrition

Keywords: cranberry bliss bars, blondies, lighter dessert, white chocolate, holiday baking, easy dessert

Find it online: https://ovenmila.com/lighter-cranberry-bliss-bar-blondies-with-easy-white-chocolate-drizzle/