Preheat oven to 350°F. Line an 8x11 pan (see note) with foil and grease the foil.
Bake 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 (this makes a generous amount of frosting, you might not need all of it). Scatter the dried cranberries on top. Drizzle the remaining melted white chocolate over the top.
PAN SIZE: I have made this exact recipe in an 8x11 pan (my preference) and a 9x9 square pan. The 9x9 pan will make bars that are thicker, whereas the 8x11 pan will make thinner bars (as pictured). If using a 9x9 pan bake the bars for 18-20 minutes. I do not recommend an 8x8 pan.
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.
OPTIONAL: Add a teaspoon of finely grated orange zest to the blondie batter or the frosting.
Recipe adapted from Taste of Home