Go Back

Cranberry Bliss Bars

Cranberry bliss bars bake into chewy, golden-edged blondies with white chocolate chips and dried cranberries. Cream cheese frosting, orange zest, extra cranberries, and a white chocolate drizzle finish each chilled bar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the bars and topping
  • 0.75 cup butter unsalted, melted
  • 1 cup light brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.25 cups white chocolate chips divided (3/4 cup for the bars and 1/2 cup for the drizzle)
  • 1 cup dried cranberries divided (3/4 cup for the bars and 1/4 cup for the topping)
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup butter unsalted, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp orange zest finely grated

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the bars
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  3. Whisk the melted butter and brown sugar in a large bowl until smooth, then whisk in the eggs and vanilla.
  4. Add the flour, baking powder, and salt, and stir just until no dry flour remains.
  5. Fold in 3/4 cup of the white chocolate chips and 3/4 cup of the dried cranberries.
  6. Spread the batter evenly in the prepared pan and bake for 20–24 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the bars cool completely in the pan.
Make the frosting
  1. Beat the cream cheese and softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and orange zest until creamy.
Frost and finish
  1. Spread the frosting evenly over the cooled bars and sprinkle with the remaining 1/4 cup dried cranberries.
  2. Melt the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between each, then drizzle over the bars.
  3. Refrigerate for 30 minutes to set the frosting and drizzle.
  4. Lift the bars from the pan and cut into 24 pieces.

Notes

For neat slices, chill the bars fully before cutting and wipe the knife between cuts. Refrigerate in an airtight container for up to 5 days; freeze individually wrapped bars for up to 2 months. For a gluten-free version, use a 1:1 gluten-free baking flour blend.