Cranberry Bliss Bars (Printable)

Buttery bars loaded with dried cranberries, topped with zesty orange cream cheese frosting and white chocolate drizzle.

# What You’ll Need:

→ Bar Base

01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1 cup dried cranberries, chopped
11 - 1/2 cup white chocolate chips

→ Orange Cream Cheese Frosting

12 - 1/2 cup cream cheese, softened
13 - 1 cup powdered sugar
14 - 1 tablespoon orange zest
15 - 2 tablespoons fresh orange juice

→ Topping

16 - 1/4 cup dried cranberries, chopped
17 - 1/3 cup white chocolate, melted

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-5 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
06 - Using a spatula, gently fold in chopped dried cranberries and white chocolate chips until evenly distributed.
07 - Spread batter evenly into prepared pan, smoothing the top surface.
08 - Bake for 25-30 minutes until a toothpick inserted in the center emerges clean and edges are golden brown.
09 - Allow bars to cool in pan for 15 minutes, then lift out using parchment overhang and transfer to wire rack for complete cooling.
10 - In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Mix in orange zest and orange juice until frosting reaches creamy, spreadable consistency.
11 - Once bars are completely cooled, spread frosting evenly across the top surface.
12 - Sprinkle additional chopped dried cranberries over frosting if desired. Drizzle melted white chocolate across top using a spoon or piping bag.
13 - Cut bars into squares or rectangles and serve.

# Expert Hints:

01 -
  • The orange zest in the frosting wakes up every bite with a citrusy punch that keeps these bars from feeling too heavy.
  • They slice cleanly and travel well, so you can stack them in a tin without turning them into a crumbly mess.
  • You get that fancy bakery look with minimal effort, and people always assume you spent hours on them.
  • The tartness of the cranberries plays off the white chocolate in a way that feels festive without being overly sweet.
02 -
  • If your butter isn't soft enough, the batter will be grainy and the bars will bake unevenly, so leave it out for at least an hour before starting.
  • Don't skip cooling the bars completely before frosting, I learned this the hard way when my beautiful orange frosting turned into a melted puddle.
  • Chopping the cranberries makes a huge difference in texture, whole ones can be too chewy and throw off the bite.
03 -
  • Zest the orange before you juice it, it's nearly impossible to zest a juiced orange and you'll end up frustrated.
  • Line your pan with parchment in both directions for the easiest removal, it's worth the extra minute of prep.
  • If you're making these for a crowd, double the recipe and use a half sheet pan, just add a few extra minutes to the bake time.
Go back