Ingredients for the Blondie
1/2 C. unsalted butter, softened (1 stick)
1 large egg
1 C. light brown sugar, packed
1 1/2 tsp. vanilla extract
1 C. all-purpose flour
1/4 tsp. salt
3/4 C. white chocolate chips
1/2 C. dried cranberries, loosely packed
1/2 C. chopped crispy bacon (reserve bacon fat for frosting)
Ingredients for the Frosting and Topping
1 C. white chocolate chips
6 ounces cream cheese, softened
3 ounces bacon fat
3/4 tsp. vanilla extract
2 C. confectioners’ sugar
1/4 C. dried cranberries, (chopped and loosely packed)
1/2 C. chopped crispy bacon
Directions for the Blondie
Preheat oven to 350F. Line an 8-by-8-inch pan with parchment paper, spray with cooking spray; set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, brown sugar, vanilla, and stir to combine. Add the egg and whip. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips, 1/2 cup cranberries, bacon, and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not over bake. Allow blondies to cool before frosting them. While they cool, make the frosting.
Directions for the Frosting and Topping
Using a double boiler melt the white chocolate, be careful not to scorch the white chocolate.
To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, bacon fat, about three-quarters of the melted white chocolate (approximately 3/4 cup) 2 cups confectioners’ sugar, vanilla, and beat until smooth and fluffy. Start by mixing on low speed to incorporate, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners’ sugar as necessary for thicker frosting. Frost the blondie; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month, but it will never last that long.
Evenly sprinkle 1/2 cup cranberries and chopped bacon over the top of the frosted blondies. Evenly drizzle blondies with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow truffles to set up for at least 30 minutes before slicing into 1 inch cubes and serving. Blondies may be stored in an airtight container in the refrigerator for up to 1 week.
Enjoy!