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Cranberry White Chocolate Blondies

Cranberry White Chocolate Blondies feature a wonderful flavor pair in an easy-to-make bar.

Cranberry White Chocolate Blondies stacked on a white tray

Dried cranberries are one of my favorite baking add-ins. I love their sweet, tart flavor, as well as their chewy texture. I use them throughout the year, but I especially love to use them during the holiday season when their flavor and color seem even more appropriate.

One of my favorite things to pair with cranberries is white chocolate. Those two flavors star in these wonderful Cranberry White Chocolate Blondies. These bars are easy to make with some basic baking ingredients. If you’ve got white chocolate and cranberries, then you’re probably all set to whip up a batch!

Cranberry White Chocolate Blondies on a white plate

It’s completely an aesthetic call, but I prefer to use white chocolate chunks versus chips in these bars. There’s just something about those big pieces of white chocolate that appeals to me. Of course, either will work just fine, or you can roughly chop a bar of white chocolate if you prefer. Just remember that if the packaging says “white baking chips” then it’s not white chocolate.

These simple bars are perfectly delicious just as they are, but I usually like to add a simple glaze to the top to dress them up just a bit. It also adds a little extra sweetness to the bars. The glaze I use is a basic one that we’ve all probably made dozens of time. I do prefer it on the thicker end of the spectrum so it’s sturdier and more prominent.

Cranberry White Chocolate Blondies served on a white tray

I, of course, love the flavors in these bars. But what I really love is that they can be mixed an in the oven in short order. That’s perfect for busy days when you want to bake but don’t have a lot of time.

These Cranberry White Chocolate Blondies are a great choice for a casual gathering, a homemade gift, or just to have a sweet treat in the kitchen. They’re sweet, flavorful, and a sure crowd-pleaser!

Find more bar recipes in the Recipe Index.

More Cranberry White Chocolate Recipes

Cranberry White Chocolate Blondies

Yield 24 2-inch bars
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Cranberry White Chocolate Blondies feature sweet white chocolate and tart cranberries in a quick and easy bar!

Cranberry White Chocolate Blondies stacked on a white tray


For the blondies:

  • 2 cups (240g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (114g) dried cranberries
  • 1 cup (170g) white chocolate chips or chunks

For the glaze:

  • 3/4 cup (82g) confectioners’ sugar
  • 1-2 tablespoons milk


To make the blondies:

  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined.
  5. Stir in the cranberries and white chocolate.
  6. Spread the dough evenly in the prepared pan.
  7. Bake 35-40 minutes, or until the bars are golden brown and a pick inserted into the center comes out clean.
  8. Cool in the pan on a wire rack.

To make the glaze:

  1. Combine the confectioners' sugar and 1 tablespoon of milk, stirring until smooth. Add more milk, a small amount at a time, until the glaze is thick but pourable.
  2. Drizzle the glaze over the cooled bars. Cut into bars and serve.

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    4 Comments on “Cranberry White Chocolate Blondies”

  1. I made these exactly as directed, for the minimum amount of baking time, and they are soooo dry.  I had a terrible time getting them out of my baking-sprayed pan, too.  This was the first time this has happened and I bake quite a bit.  Normally I have to add a few minutes to baking time!  Any ideas?  I’m bringing these to a gathering tonight and am hoping I can get a few edible bars from the center of the pan.

    PS I’m really enjoying your cookies for Christmas recommendations and ver the years have made many of your recipes!  Thank you!

    • Hi, Janet. I’m sorry you had troubles! I don’t find these dry at all, so my first guess is something is off in your measurements. If you’re not measuring by weight, then be sure you’re not packing ingredients into the measuring cups.

  2. Hi! I’m looking at making this for an upcoming office holiday party, but it would need some adjustments to accommodate for food restrictions. If I use gluten-free flour and swap butter for canola oil or similar, would that work? Would you recommend any other tweaks to recipe?


    • Hi, Beth. I’ve not tried those substitutions, so I can’t say with certainty how well they would work. I would expect at least some differences in texture and flavor with making two big changes.

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