Save These Cranberry Bliss Bars bring irresistible bakery magic right to your kitchen. With a chewy blondie base, zesty yet smooth cream cheese frosting, hits of tart cranberry, and a delicate white chocolate glaze, this dessert is pure comfort. Every bite reminds me of chilly December afternoons when my family would crowd the kitchen for a homemade take on a seasonal coffee shop favorite.
Making these bars quickly became my annual holiday ritual. When I first shared them at a cookie swap, I had guests asking if I would bake extra batches to wrap up and send home.
Ingredients
- Unsalted butter: for a rich, dense bar with bakery-style flavor. Go for high quality, fresh butter with a sweet aroma
- Light brown sugar: deepens the color and enhances the chewy texture. Pack firmly for accurate measuring
- Large eggs: add structure and moisture. Use at room temperature for best blending
- Vanilla extract: boosts the overall sweetness. Pure extract has a cleaner, stronger flavor than imitation
- Orange zest: brings a bright, aromatic burst that lifts the sweetness and cranberry notes. Choose firm oranges and only zest the brightly colored skin
- All-purpose flour: forms the base. Sift or stir before measuring for lighter bars
- Baking powder: gently lifts the batter so it is thick but tender. Check the date for freshness
- Salt: rounds out the flavors and keeps the sweetness balanced
- Dried cranberries: give pops of tartness. Pick plump, glossy berries and coarsely chop for best texture
- White chocolate chips: add creamy sweetness. Real cocoa butter chips melt and taste superior
- Cream cheese: makes the frosting plush and tangy. Choose full-fat, brick-style for the richest result
- Powdered sugar: creates a silky, lump-free frosting. Sift for an ultra-smooth finish
- For toppings: extra cranberries and white chocolate give a festive look and flavor
Instructions
- Prepare the Pan:
- Line a 9 by 13 baking pan with parchment paper, making sure there is extra parchment hanging over the sides. This lets you lift the bars out cleanly later and prevents sticking
- Blend the Wet Ingredients:
- Whisk the melted butter and brown sugar in a large mixing bowl until smooth and glossy. Add the eggs one at a time, mixing well. Stir in the vanilla extract and orange zest. Mix until everything looks velvety and thick
- Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt until evenly combined. Slowly add these dry ingredients into the wet mixture, folding gently so you do not overmix. The dough should look just combined with no dry flour spots
- Add Cranberries and White Chocolate:
- Fold in the chopped dried cranberries and white chocolate chips with a spatula. It helps to scatter them over the batter so there are even pockets of tart and sweet in every bite
- Spread and Bake:
- Pour the thick batter into your lined pan. Use an offset spatula to spread it to the corners, keeping the top as level as possible. Bake in the preheated oven for about twenty five minutes. The bars should be lightly golden with set edges and a toothpick in the center comes out mostly clean
- Cool Completely:
- Let the bars cool right in the pan on a wire rack until fully cooled. This step is crucial so the frosting sets nicely without melting
- Make the Cream Cheese Frosting:
- Beat cream cheese and softened butter together until completely smooth with no lumps. Add powdered sugar, vanilla, and orange zest. Beat until fluffy and spreadable
- Frost Generously:
- Spread the frosting all over the cooled blondie base, pushing it to every edge with a spatula for a thick luscious layer
- Add Cranberry Topping:
- Sprinkle chopped dried cranberries evenly over the frosting. Gently press them in so they cling
- Finish with White Chocolate:
- Melt white chocolate chips in a microwave safe bowl, stopping to stir every twenty seconds so it does not seize. Use a spoon to drizzle the melted chocolate back and forth over the bars in thin ribbons
- Chill for Perfect Slices:
- Pop the pan into the refrigerator for at least thirty minutes. This firms up the frosting and topping so the bars cut neatly
- Cut and Serve:
- Lift the entire block of bars from the pan using the parchment overhang and transfer to a cutting board. Use a large knife to cut into triangles or squares for a coffee shop style look and enjoy
Save One of my favorite moments is letting kids help with the final white chocolate drizzle. Somehow their swirls always look artistically perfect no matter how much they giggle and crowd the baking counter
Storage Tips
Cover bars tightly and refrigerate for up to five days. The cream cheese frosting means they do best chilled. For longer storage freeze bars (cut or uncut) in a well sealed container. Thaw overnight in the refrigerator and enjoy them cool or closer to room temperature
Ingredient Substitutions
Out of dried cranberries Swap in chopped dried cherries for a similar tart burst. If you only have semisweet chocolate it works well in place of white but will taste a touch less sweet. Gluten free all purpose blends perform well in this recipe with a one for one swap just make sure your blend contains xanthan gum
Serving Suggestions
Serve bars straight from the fridge for the cleanest slices or let them sit a few minutes for a softer bite. Pair with a creamy cup of coffee or strong black tea. They look especially festive stacked on a holiday platter with fresh orange zest for garnish
Cultural and Historical Context
Cranberry Bliss Bars shot to fame in North America thanks to coffee shop bakeries making the combination of blondie plus tart cranberries a signature winter treat. Homemade versions let you amp up the zesty citrus notes and push as much creamy frosting as your family loves
Seasonal Adaptations
Swap in dried cherries or apricots if cranberries are hard to find. Grate a touch of lemon zest in spring and summer for a refresh. Garnish with roasted nuts for an autumn inspired spin
Success Stories
These bars have become my reliable go to for any cookie exchange or dessert table. Friends who claim they do not like white chocolate always change their minds after one slice. Once I mailed a whole pan to my sister across the country as a surprise and she called to say hers disappeared in a single day
Freezer Meal Conversion
Fully frost and chill the bars before freezing. Wrap the entire pan well or slice and freeze individual bars layered between parchment. Thaw in the refrigerator and glaze with extra white chocolate drizzle if you want to perk up their shine before serving
Save A batch of Cranberry Bliss Bars is sure to delight everyone at the table. Just one slice and you will taste winter comfort that is as beautiful as it is delicious.
Recipe FAQs
- → What texture should the bars have?
The bars are chewy and moist with a tender crumb, thanks to melted butter and brown sugar in the blondie base.
- → How do I achieve a smooth frosting?
Beat softened cream cheese and butter thoroughly, then add powdered sugar and mix until fluffy for a smooth finish.
- → Can I substitute fresh cranberries for dried?
Dried cranberries are recommended for best texture and flavor, as fresh cranberries are more tart and juicy.
- → What is the best way to melt the white chocolate?
Melt white chocolate chips using short microwave intervals, stirring between each, until smooth for easy drizzling.
- → How should the bars be stored?
Store in an airtight container in the refrigerator for up to five days to maintain freshness and texture.
- → Can I add nuts to the batter?
Yes, for extra crunch, mix in chopped toasted pecans with the batter before baking.