• Preheat the oven to 350° F. Grease a 9×13 inch square pan. Cut an even layer of parchment paper and apply it to the bottom of the pan going both vertically and horizontally. This will help to release the bars more easily.
• In a large mixing bowl, cream together the melted butter and dark brown sugar until light and fluffy.
• Add the eggs, orange zest, and vanilla extract, and continue to beat until smooth.
• Add in the gluten-free flour, baking powder, and salt. Beat on low for 30-60 seconds, just until fully blended–do not over -ix.
• Chop the dried cranberries into fine pieces, then fold the cranberries and white chocolate chips into the blondie batter.
• Pour the batter into the lined pan and bake for 18-20 minutes, or until a toothpick comes out clean from the center. Do not overbake or bars will be hard.
• Remove the pan from the oven and allow the bars to cool in the pan for 1 hour. Transfer to a cooling rack before frosting.

Frosting and Topping Directions

• In a medium-sized bowl add the cream cheese and beat on high for 2 minutes or until light, fluffy, and clump-free.
• In a small microwave-safe bowl, melt ¼ cup of white chocolate chips for 30-second intervals, stirring in-between. Add the white chocolate to the cream cheese, along with the orange juice, zest, and vanilla extract. Mix until well combined.
• Slowly add the powdered sugar. Continue to mix until well combined.
• Once the bars are completely cool, spread the cream cheese frosting evenly over the tops of the bars, then sprinkle extra cranberries over the top of the frosting. Gently push down the cranberries to secure them.
• In a small separate bowl that's microwavable, melt ⅓ cup of white chocolate chips in the microwave for 30-second intervals, stirring in-between. Pour the chocolate in a zip lock bag or pastry bag, snipping off the end. Drizzle the melted chocolate to the top of the cranberry bliss bars in a zig-zag pattern. Place the bars in the refrigerator for 1 hour.
• After 1 hour, remove the bars from the refrigerator, and cut them into triangles. Start by cutting down the middle of the bar vertically, to create two equal sides. Then vertically cut each side in half, creating 4 long pieces. Each piece can be horizontally cut into thirds, and then cut diagonally to create triangles. This will create around 24 bars in total.
• Place the bars in the refrigerator overnight and serve the next day. Bars will store for 5 days. Bars will store for 5 days.