Cranberry Bliss Bars Recipe

Introduction

Cranberry Bliss Bars are a delightful treat that combines a chewy blondie base with tangy dried cranberries, creamy white chocolate frosting, and festive toppings. Perfect for holiday gatherings or anytime you want a sweet, comforting snack, these bars bring a burst of citrus and warmth in every bite.

Ingredients

• 1½ cups unbleached all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 12 tbsp unsalted butter, melted
• 1½ cups packed light brown sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla extract
• 1 tsp orange zest
• ¾ cup dried cranberries
• 1⅓ cups white chocolate chips
• 1⅔ cups white chocolate, melted (for frosting)
• 8 oz cream cheese, softened
• 1½ cups confectioners’ sugar, sifted
• 1 tsp vanilla extract (for frosting)
• 1 tbsp orange juice
• 1 tsp orange zest (for frosting)
• ½ cup chopped dried cranberries (for topping)
• ⅔ cup melted white chocolate (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting, and lightly spray the exposed sides with non-stick spray.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. Step 3: In a large bowl, stir the melted butter and brown sugar together until glossy and combined. Add the lightly beaten eggs, vanilla extract, and orange zest, then stir until smooth.
4. Step 4: Gently fold the dry ingredients into the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing to keep the bars chewy.
5. Step 5: Fold in the dried cranberries and white chocolate chips evenly throughout the batter.
6. Step 6: Spread the batter evenly in the prepared pan and bake for 23 to 28 minutes. The edges should be golden and pulling away slightly, and a toothpick inserted near the center should come out with moist crumbs.
7. Step 7: Allow the blondie base to cool completely in the pan on a wire rack before frosting.
8. Step 8: To make the frosting, beat the softened cream cheese in a bowl until smooth. Gradually add the sifted confectioners’ sugar, then beat in vanilla extract, orange juice, and orange zest.
9. Step 9: Slowly add the melted white chocolate to the cream cheese mixture while beating on low speed. Continue to beat until the frosting is fluffy. Chill briefly if needed for firmer consistency.
10. Step 10: Lift the cooled blondie out of the pan using the parchment overhang and spread the frosting evenly over the top.
11. Step 11: Sprinkle the chopped dried cranberries evenly over the frosting.
12. Step 12: Drizzle the remaining melted white chocolate over the cranberries in an even, decorative pattern.
13. Step 13: Chill the frosted bars in the refrigerator for at least 1 to 2 hours to set the frosting and chocolate drizzle.
14. Step 14: Once set, cut into 24 bars (triangles or squares) using a sharp knife wiped clean between cuts.

Tips & Variations

• Soak dried cranberries in orange juice or a splash of liqueur for 10 minutes before folding in to add plumpness and extra flavor.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure other ingredients are gluten-free.
• Try swapping the orange zest and juice with lemon or grapefruit for a different citrus zing.
• Add ½ cup chopped toasted nuts like walnuts or pecans to the batter for additional crunch.
• Use vegan butter, cream cheese, and dairy-free white chocolate to make this recipe dairy-free and vegan-friendly; substitute eggs with flax eggs.
• If frosting is too soft, chill it for 10-15 minutes before spreading, or add more sifted confectioners’ sugar by tablespoon to thicken.
• For smaller portions, bake the batter in mini muffin tins and reduce baking time to 12–15 minutes.

Storage

Store the sliced bars in an airtight container in the refrigerator for up to 5 days, layering with parchment paper to protect the frosting. For best texture, let bars sit at room temperature for 10–15 minutes before serving. You can freeze the unfrosted blondie base wrapped tightly in plastic and foil for up to 2 months; thaw completely before frosting and slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars keep well when made a day or two ahead. Bake and frost them in advance and store in the refrigerator. For the freshest look, drizzle the final white chocolate topping on serving day.

How do I cut the bars neatly?

Chill the bars thoroughly before cutting. Use a sharp chef’s knife and wipe the blade clean between each cut. For the classic Starbucks-style triangles, cut the slab into four long strips, then slice diagonally across each strip.

Cranberry Bliss Bars Recipe

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5 from 51 reviews

Cranberry Bliss Bars are a rich and festive holiday treat featuring a chewy blondie base studded with dried cranberries and white chocolate chips, topped with a creamy white chocolate and cream cheese frosting, finished with dried cranberries and white chocolate drizzle. This recipe blends tart cranberries, sweet white chocolate, and bright orange zest for a perfect balance of flavors and textures that are sure to become a seasonal favorite.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes (plus 1-2 hours chilling time)
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Blondie Base:

• 1½ cups unbleached all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 12 tbsp unsalted butter, melted
• 1½ cups packed light brown sugar
• 2 large eggs, lightly beaten
• 2 tsp vanilla extract
• 1 tsp orange zest
• ¾ cup dried cranberries
• 1⅓ cups white chocolate chips

Frosting:

• 1⅔ cups white chocolate, melted and cooled slightly
• 8 oz cream cheese, softened
• 1½ cups confectioners’ sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp fresh orange juice
• 1 tsp orange zest

Topping:

• ½ cup chopped dried cranberries
• ⅔ cup white chocolate, melted

Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy lifting. Lightly spray the exposed sides of the pan with non-stick spray. Set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to evenly distribute the leaveners and aerate the flour. Set this bowl aside.
3. Combine Wet Ingredients: In a large bowl, stir the melted butter with the packed light brown sugar until glossy and slightly grainy. Make sure the butter is warm but not hot to avoid scrambling the eggs. Add the lightly beaten eggs, vanilla extract, and orange zest. Stir well until the mixture is smooth and well combined.
4. Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture using a spatula, folding just until the flour disappears. Avoid overmixing to prevent tough blondies.
5. Add Cranberries and Chocolate Chips: Fold in the dried cranberries (drained if soaked) and white chocolate chips evenly.
6. Bake: Pour the batter into the prepared pan, smoothing the surface evenly. Bake in the preheated oven for 23-28 minutes until the edges are golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter). Cooling the blondie base completely in the pan on a wire rack is very important before frosting.
7. Prepare Frosting: Beat the softened cream cheese in a bowl until smooth and creamy, about 1-2 minutes. Gradually add the sifted confectioners’ sugar and mix until incorporated. Beat in the vanilla extract, fresh orange juice, and orange zest. Slowly drizzle in the slightly cooled melted white chocolate while mixing at low speed, then beat for another 30 seconds until light and fluffy. Chill for 10-15 minutes if too soft.
8. Frost the Blondies: Once the blondie base is completely cooled, use the parchment paper sling to lift it from the pan onto a cutting board. Spread the frosting evenly over the top, all the way to the edges.
9. Add Toppings: Sprinkle the chopped dried cranberries evenly over the frosting. Melt the remaining white chocolate and drizzle it artfully over the top.
10. Chill and Slice: Refrigerate the bars for at least 1-2 hours to set the frosting and chocolate drizzle. Use the parchment sling to lift the slab and cut into 24 bars (triangular cuts are recommended: cut into 4 long columns, then cut each column into 6 triangles). Wipe the knife clean between each cut for tidy slices.

Notes

• These bars are rich and indulgent, perfect for holiday traditions and gifting.
• You can soak dried cranberries in orange juice or a liqueur like Grand Marnier for extra flavor and plumpness.
• For gluten-free, swap all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten free.
• Dairy-free and vegan versions are possible with plant-based butter, vegan cream cheese, dairy-free white chocolate chips, and flax eggs.
• To avoid overbaking and dry bars, start checking at 23 minutes; toothpick should come out with moist crumbs.
• Store frosted bars in an airtight container in the refrigerator for up to 5 days; allow them to sit 10–15 minutes at room temperature before serving.
• Baked bars (unfrosted) can be frozen for up to 2 months; thaw completely before frosting.
• If frosting is too soft, chill for 10-15 minutes or add more powdered sugar gradually to firm it up.
• For clean cutting, chill bars thoroughly and wipe your knife between cuts.

Keywords: Cranberry Bliss Bars, holiday dessert, blondie bars, white chocolate, cream cheese frosting, festive treats, cranberry bars