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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/cranberry-bliss-bars-recipe/