Brown Butter Cranberry Pistachio Bars with White Chocolate Frosting

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  • Total Time: 55 mins
  • Makes: 2 dozen

You know the Cranberry Bliss Bars that everyone goes nuts over during the holiday season? Taking inspiration from those delightful bars, but making them just a little bit more decadent and rich by adding a brown butter base and some lightly salted pistachios, and swapping the cream cheese with creamy dreamy Italian mascarpone cheese. I can't lie to you, these are a rich dessert, and you will want to cut them into smaller triangles. The bars will need stored in the fridge, but I suggest pulling them out a head of time as the flavors really develop as the bar warms up to room temperature....if you can wait that long. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Brown Butter Blondie Layer:

    1 stick + 5 tablespoons of butter

    2 1/4 cups of bread flour (I used bread flour in all brownies, cookies etc because it gives a nice chewy texture.  All purpose can be subbed)

    1 1/2 cups of packed Wholesome Organic light brown sugar

    2 large eggs

    3/4 teaspoon of Frontier Co-op or Simply Organic Vanilla

    1 teaspoon of Simply Organic or Frontier Co-op orange flavor~substitution is 1 tablespoon of fresh orange zested and squeeze 1/2 of the orange right into the batter

    1 1/2 teaspoons of Frontier Co-op baking powder

    1/2-3/4 teaspoon of Frontier Co-op ground ginger

    1/4 tsp of Frontier Co-op salt (if you used unsalted butter then up this to 1/2 tsp)

    1/2 cup of dried cranberries chopped

    1/4 cup of “lightly” salted pistachios finely chopped

    1/2 cup of mini white chocolate chips

    Chose Foods avocado oil spray

    Beyond Gourmet parchment paper



    8 ounces of Italian mascarpone cheese or cream cheese

    1 cup of Wholesome Organic powder sugar

    1 teaspoon or to taste of Simply Organic or Frontier Co-op orange flavor or you can just squeeze the other half of your leftover orange in

    6 ounces of white chocolate melted and divided

    1/2 cup of dried cranberries chopped

    1/4 cup of lightly salted pistachios chopped


    Brown Butter Blondie

    1. 350 degree oven.  Spray a 13x9 baking dish with Chosen Foods Avocado Oil.  Cut two strips of Beyond Gourmet parchment paper into 2 strips to line the dish both directions with enough overhang to grab onto.  Spray the parchment now with the avocado oil
    2. Place the butter in a saucepan and cook it until it starts to foam and you get those nice brown nutty bits forming on the bottom.  Stir & watch it as it goes from hero to zero in seconds and no one wants burnt butter.  Immediately remove from stove and pour into a heat proof dish and combine with the brown sugar and let it cool a moment before you add the eggs.
    3. Meanwhile, sift your dry ingredients.
    4. Once the mixture cools to the point the eggs won’t be cooked, beat the sugar, eggs, vanilla and zest/flavoring/juice from the orange.  Add in your dry ingredients just to combine.  Don’t over mix or the batter gets gummy.  Fold in your cranberries, pistachios, mini white chocolate chips.
    5. Spread in your pan and bake roughly 18-21 minutes. or until toothpick inserted comes out clean.  Don’t over bake.  Cool completely on wire rack.



    1. Using a mixture beat the mascarpone cheese, powdered sugar until creamy and then add in 1/2 of the melted white chocolate.
    2. Using the parchment, and running a knife along the sides if you need to, gently lift your brownies out of the pan.  Frost the blondies.  Sprinkle with rest of chopped cranberries, chopped pistachios and drizzle with the rest of the white chocolate.  Cut into 2 dozen or so small triangle shapes and place in container where the lid is not going to touch the frosting as it will stay on the softer side.
    3. Store in the fridge and take out what you need and bring slightly to room temp before eating to get the full flavor profile.
    4. Dig in!

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