Cranberry Bliss Bars Recipe

Bylina Carter
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Introduction

Cranberry Bliss Bars are a delightful treat combining tart dried cranberries with sweet white chocolate and a hint of orange zest. These bars feature a soft, buttery base topped with a creamy white chocolate cream cheese frosting, making them perfect for holidays or any special occasion.

A square dessert bar cut into 12 triangular pieces sits on brown parchment paper over a white marbled surface. The bottom crust layer is golden brown and looks firm. On top is a thick creamy white layer with a smooth texture, scattered with small dark red dried fruit pieces. The dessert is drizzled with thin streams of white icing in a crisscross pattern. Nearby, a white bowl filled with white chocolate chips and a small white bowl of dried fruit sit on the white marbled surface. A knife with a light wooden handle lies beside the dessert, resting on a light pink cloth. Small yellow fairy lights add a warm glow around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • For the bars:
    • 1 cup granulated sugar
    • 1 Tbsp. orange zest (about zest from 1 orange)
    • 1 cup dark brown sugar, packed (light works too)
    • 1 cup unsalted butter, melted and slightly cooled
    • 2 large eggs
    • 1 Tbsp. vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1 tsp. baking powder
    • 1 tsp. cornstarch
    • 1 tsp. salt
    • 1/4 tsp. ground cinnamon (or ground ginger)
    • 1 cup white chocolate chips
    • 1 cup dried cranberries
  • For the frosting:
    • 1 cup white chocolate chips
    • 1 Tbsp. coconut oil
    • 8 oz. full-fat cream cheese, softened to room temperature
    • 1 1/2 cups powdered sugar, or more as needed
    • 1 Tbsp. orange zest
    • Dried cranberries, roughly chopped (for topping)

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
  2. Step 2: In a large bowl, combine the granulated sugar and orange zest. Rub them between your fingertips to release the natural oils and infuse the sugar with orange flavor.
  3. Step 3: Add the brown sugar to the orange sugar mixture and mix until combined.
  4. Step 4: Pour in the melted butter and whisk together with the sugars until a smooth paste forms, about one minute.
  5. Step 5: Add the eggs and vanilla extract, then whisk again until fully incorporated.
  6. Step 6: In a separate bowl, whisk together the flour, baking powder, cornstarch, salt, and ground cinnamon (or ground ginger). Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick.
  7. Step 7: Fold in the white chocolate chips and dried cranberries evenly.
  8. Step 8: Spread the batter evenly into the prepared baking dish.
  9. Step 9: Bake for 23 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
  10. Step 10: Meanwhile, melt the white chocolate chips and coconut oil together in a microwave-safe bowl until smooth.
  11. Step 11: In a mixing bowl, beat the softened cream cheese, powdered sugar, and orange zest until smooth. Mix in half of the melted white chocolate until well combined.
  12. Step 12: Spread the frosting evenly over the cooled bars.
  13. Step 13: Sprinkle roughly chopped dried cranberries on top.
  14. Step 14: Drizzle the remaining melted white chocolate over the frosted bars using a fork or piping bag. Add a little extra orange zest if desired.
  15. Step 15: Let the white chocolate set completely. For cleaner cuts, refrigerate the bars for about 30 minutes before slicing. Use a sharp knife to cut into bars and enjoy!

Tips & Variations

  • For a spicier twist, swap ground cinnamon with ground ginger or add a pinch of nutmeg to the dry ingredients.
  • If you prefer a vegan version, use dairy-free cream cheese and substitute butter with coconut oil or a plant-based alternative.
  • Lightly toast the dried cranberries before folding them into the batter for an extra layer of flavor.
  • For easier slicing, chill the bars thoroughly after frosting to avoid sticking and crumbling.

Storage

Store cranberry bliss bars in an airtight container in the refrigerator for up to 5 days. Before serving, let them come to room temperature for the best texture. These bars can also be frozen for up to 2 months—wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight and bring to room temperature before serving.

How to Serve

A square bar dessert cut into twelve triangle pieces sits on light brown parchment paper. The bottom layer is a golden crust, topped by a smooth, creamy pale yellow layer. Scattered on top are small dark red dried fruit bits, and thin white glaze drizzle covers the whole surface in a crisscross pattern. Around the dessert are a bowl of dried fruits and a white bowl with white chocolate chips. A knife with a wooden handle lies on pink cloth near the corner, with a few drops of glaze around. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried cranberries?

Fresh cranberries are much more tart and contain more moisture, which can affect the texture of the bars. It is recommended to use dried cranberries for the best flavor and consistency.

How do I prevent the frosting from melting?

Make sure the bars are completely cool before spreading the frosting. Keep the bars refrigerated after frosting, especially in warmer climates. Using full-fat cream cheese also helps maintain a stable frosting.

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Cranberry Bliss Bars Recipe

★★★★★

4.9 from 121 reviews
  • Author: lina
  • Total Time: 40 minutes
  • Yield: 12–16 bars 1x
Print Recipe

Description

Cranberry Bliss Bars are a delightful holiday treat featuring a rich, buttery blondie base infused with bright orange zest, studded with dried cranberries and white chocolate chips, all topped with a luscious white chocolate cream cheese frosting and a drizzle of melted white chocolate. Perfect for festive gatherings or anytime you crave a sweet and tangy dessert bar.

Ingredients

Scale

For the Bars:

  • 1 cup granulated sugar
  • 1 Tbsp. orange zest (zest from 1 orange)
  • 1 cup dark brown sugar, packed (light brown sugar works too)
  • 1 cup unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 Tbsp. vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon (or ground ginger)
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

For the Frosting:

  • 1 cup white chocolate chips
  • 1 Tbsp. coconut oil
  • 8 oz. full-fat cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar, or more as needed
  • 1 Tbsp. orange zest
  • Dried cranberries, roughly chopped, for garnish

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F and line a 9×13-inch baking dish with parchment paper to prevent sticking and make removal easier.
  2. Create Orange Sugar: In a large bowl, combine the granulated sugar with the orange zest. Rub the zest and sugar together between your fingertips to release the oils and fully infuse the sugar with fresh orange flavor.
  3. Mix Sugars: Add the brown sugar to the orange-infused granulated sugar and stir until well combined.
  4. Add Butter: Pour in the melted and slightly cooled unsalted butter and whisk everything together until a smooth paste forms, about one minute.
  5. Incorporate Eggs and Vanilla: Add in the eggs and vanilla extract, whisking again to combine evenly and create a cohesive batter.
  6. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, salt, and ground cinnamon (or ground ginger). Gradually mix the dry ingredients into the wet mixture just until combined; the batter should be thick, which is perfect for the bars.
  7. Fold in Cranberries and Chocolate: Gently fold in the dried cranberries and white chocolate chips, distributing them evenly throughout the batter.
  8. Spread Batter and Bake: Spread the batter evenly into the prepared baking dish. Bake at 350°F for 23-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake.
  9. Cool the Bars: Remove the bars from the oven and allow them to cool completely in the pan before frosting.
  10. Melt White Chocolate and Coconut Oil: In a microwave-safe bowl, melt white chocolate chips with coconut oil until smooth, stirring as needed to prevent burning.
  11. Prepare Frosting: In a mixing bowl, beat together softened cream cheese, powdered sugar, and orange zest until smooth and creamy. Mix in half of the melted white chocolate until well incorporated.
  12. Frost the Bars: Spread the frosting evenly over the cooled bars.
  13. Garnish and Drizzle: Sprinkle chopped dried cranberries on top. Using a fork or piping bag, drizzle the remaining melted white chocolate over the frosted bars. Optionally, add a little more orange zest for extra aroma and color.
  14. Set and Serve: Allow the white chocolate to set at room temperature or refrigerate for about 30 minutes to achieve clean-cut edges when slicing. Use a sharp knife to cut into bars and enjoy.

Notes

  • For best results, use room temperature cream cheese to ensure a smooth frosting consistency.
  • You can substitute light brown sugar if dark brown sugar is not available; the flavor will be slightly lighter.
  • If you want a spicier flavor, substitute ground cinnamon with ground ginger or add a pinch of nutmeg.
  • Store bars in an airtight container in the refrigerator for up to 4 days.
  • Bring bars to room temperature before serving to enhance flavor and texture.
  • For a dairy-free version, substitute cream cheese with a plant-based alternative and use dairy-free white chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry bliss bars, holiday dessert bars, white chocolate cranberry bars, orange zest bars, cream cheese frosting bars

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