Preheat oven to 350°F. Line a 9x9 square pan or 8 x11 pan with foil (I prefer an 8x11 for this recipe), and grease the foil.
Bake the 9x9 pan for 18-20 minutes or the 8x11 pan for 15-18 minutes. The bars are done when they have puffed slightly, are light brown and a toothpick inserted into the center comes out clean. They will appear a little underdone but they will continue to cook as they cool. Be careful not to over bake them. Cool completely on a wire rack before frosting.
Using a hand mixer or stand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and salt and beat until combined, scraping the sides of the bowl as needed. Add in half of the melted white chocolate and beat to combine. Add a splash of milk, if necessary, to thin the frosting. Spread the bars with the frosting (if you used the smaller pan, you might not need all of the frosting). Scatter the dried cranberries on top. Drizzle the remaining melted white chocolate over the top.
Melting white chocolate: You can melt it in the microwave or in a double boiler. If you use the microwave you have to melt it very slowly. I put it in for 10-15 seconds at a time and stir between each interval. I have the best luck with good quality white chocolate. I typically use Guittard or Ghirardelli.
I have made this exact recipe in an 9x9 square pan and an 8x11 pan. The 9x9 will make bars that are a little bit thicker, whereas the 8x11 pan will make thinner bars (my photos are from bars made in an 8x11, my preference).
Optional: Add a teaspoon of finely grated orange zest to the blondie batter.
Recipe adapted from Taste of Home