Step 1: Prepare the Pan and Brown the Butter

1. Position your oven rack in the middle and preheat to 350°F.
2. Spray a 9×13-inch baking pan with nonstick spray, then line with parchment paper, leaving overhang on the long sides for easy removal. Spray the parchment too.
3. In a light-colored saucepan, melt the butter over medium heat. Continue heating as it foams, stirring constantly. Watch carefully until the milk solids turn golden brown, then immediately remove from heat and transfer to a bowl to stop the cooking process. Let cool slightly.

Step 2: Make the Blondie Batter

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In another bowl, combine the browned butter (including all those flavorful browned bits!) with the brown sugar and mix well.
3. Add eggs, vanilla, and orange zest to the butter mixture and stir until combined.
4. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients just until combined – don’t overmix!
5. Fold in the dried cranberries and white chocolate chunks.
6. Spread the batter evenly in your prepared pan, smoothing the top with a spatula.

Step 3: Bake the Blondie Base

1. Bake for 18-22 minutes, until the edges are golden brown and the top is set. Be careful not to overbake or they’ll be dry instead of chewy.
2. Place the pan on a wire rack and allow to cool completely to room temperature.

Step 4: Make the Frosting

1. In a medium bowl, combine the melted white chocolate, softened cream cheese, sifted confectioners’ sugar, vanilla, orange juice, and orange zest.
2. Beat with an electric mixer (or whisk vigorously by hand) until smooth and fluffy.
3. Once the blondie base has completely cooled, spread the frosting evenly over the top.

Step 5: Add the Toppings and Finish

1. Sprinkle the chopped dried cranberries evenly over the frosting.
2. Melt the remaining white chocolate and drizzle it over the top using a spoon or piping bag.
3. Refrigerate the bars until the frosting is firm, about 30-60 minutes, for easier cutting.
4. Using the parchment paper overhang, lift the entire slab out of the pan and place on a cutting board.
5. For traditional bliss bars, cut into squares and then cut each square diagonally to form triangles.
6. Store in an airtight container in the refrigerator for up to 5 days.