White Chocolate Cranberry Blondies

White chocolate, cranberries, and cream cheese … what’s not to love? ~ Marlys

* As featured in Issue 9 of Adventures with Tea eMagazine!

White Chocolate Cranberry Blondies

White Chocolate Cranberry Blondies

Course Cookies, Dessert
Cuisine American
Keyword cranberry, cream cheese, Holiday Gingerbread, Vanilla Spice Chai, white chocolate
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Author Alan & Marlys Arnold - Adventures with Tea



  • 1 box White cake mix
  • 1/2 box Vanilla instant pudding mix
  • 1/2 cup Butter melted
  • 1/3 cup White chocolate chips
  • 1/3 cup Dried cranberries
  • 1 can Evaporated milk, infused with 7 tsp of Holiday Gingerbread or Vanilla Spice Chai loose tea


  • 8 oz. Cream cheese softened
  • 1/4 cup Butter softened
  • 1 Tbsp. Vanilla extract
  • 1 1/4 cup Powdered sugar


  1. The day before, make tea-infused milk by adding Holiday Gingerbread or Vanilla Spice Chai loose tea directly to the milk. Cover and place in the refrigerator to cold-steep overnight (8-12 hours). Then strain the milk before using.

  2. Pour cake mix into a mixing bowl and stir in 1/2 box of dry pudding mix. Stir in 1/3 cup of tea-infused milk and melted butter. Mix until there are no lumps. (Add a couple more teaspoons of infused milk if needed.) Stir in white chocolate chips and dried cranberries.

  3. Press mixture into a 9x13” pan and bake on 350º F for 25-30 minutes.

  4. While cookies are cooling, make frosting by creaming together the second set of ingredients. If it’s too thin, add a bit more powdered sugar. Makes about 2 dozen bars.


  1. You can use the leftover tea-infused milk to flavor other recipes, or simply mix a bit in with your morning oatmeal.


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