Cranberry Bliss Bars (Printable Version)

Buttery cranberry bars with orange cream cheese frosting and white chocolate drizzle—ideal for celebrations.

# 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 Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving overhang on sides for easy removal.
02 - In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, approximately 3-5 minutes.
03 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
06 - Using a spatula, gently fold chopped dried cranberries and white chocolate chips into the batter.
07 - Spread batter evenly into the prepared pan and smooth the top with a spatula.
08 - Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and edges are golden brown.
09 - Allow bars to cool in the pan for 15 minutes. Lift out using parchment overhang and transfer to a wire rack to cool completely.
10 - In a medium bowl, beat softened cream cheese with powdered sugar until smooth. Mix in orange zest and orange juice until creamy and spreadable.
11 - Once completely cooled, spread frosting evenly over the bars using an offset spatula or knife.
12 - Sprinkle additional chopped dried cranberries over frosting. Drizzle melted white chocolate over the top using a spoon or piping bag.
13 - Cut bars into squares or rectangles and serve immediately or store as directed.

# Tips for Success:

01 -
  • The orange cream cheese frosting cuts through the sweetness in a way that feels bright and unexpected.
  • Theyre sturdy enough to stack in a tin and mail to friends without falling apart.
  • One batch feeds a crowd and still looks fancy without any tricky decorating.
  • The white chocolate drizzle makes them look bakery-level even if you just wiggle a spoon over the top.
02 -
  • Do not frost warm bars or the cream cheese will turn soupy and slide right off.
  • Chop the cranberries or they will sink to the bottom and create uneven texture.
  • Let the bars sit overnight in the fridge for the best flavor, the orange really blooms.
  • If your white chocolate seizes, stir in a tiny bit of vegetable oil to smooth it out.
03 -
  • Line your pan with parchment both ways so you can lift the whole slab out cleanly without prying at the edges.
  • Use a bench scraper or large chef's knife to cut the bars, it gives you straighter lines than a small knife.
  • Make the frosting while the bars cool so it's ready the moment they are, it saves time and keeps you from snacking too much while you wait.
  • Zest the orange directly over the frosting bowl so the oils land right in the mix, it makes the flavor brighter.
Go Back