1 cup sugar
⅔ cup light brown sugar, packed
1 stick plus 6 tablespoons (14 tablespoons total) unsalted butter, very soft
1 teaspoon salt
1 tablespoon vanilla Extract
2 large eggs, room temperature
2 cups all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
1½ cups Paradise Meadow Whole Cooking & Baking Cranberries, divided
1¼ cups shelled, unroasted pistachios, chopped and divided
1½ cups white chocolate chips, divided
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
In a large bowl, stir sugar, brown sugar, butter, and salt until combined. Stir in vanilla extract, then eggs, one at a time, until combined. Add flour, baking powder, and baking soda to bowl and mix. Stir in 1 cup of the cranberries, ¾ cup of the pistachios, and 1 cup of the white chocolate chips until combined.
Spread batter into pan and smooth top. Scatter with remaining ½ cup cranberries and ½ cup pistachios.
Bake until center is just set and a toothpick inserted into the center comes out with very moist crumbs, about 25 minutes. Just before removing blondies from oven, sprinkle remaining ½ cup white chocolate chips over the top and return to oven briefly, about 30 seconds.
Cool on a wire rack, cut into bars, and serve.