These cranberry bliss bars are a festive, bakery-style treat inspired by a classic coffee shop favorite. They begin with a soft, buttery blondie base studded with tart dried cranberries and creamy white chocolate. A tangy cream cheese frosting smooths over the top, then extra cranberries and a final drizzle of white chocolate make them look as good as they taste. These bars are perfect for holiday gatherings, dessert tables, or anytime you want a sweet, colorful baked treat.
Ingredients
For the bars:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 3/4 cup dried cranberries
- 1 1/3 cups white chocolate chips
For the frosting:
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 2/3 cup melted white chocolate
For the topping:
- 1/2 cup dried cranberries, roughly chopped
- 1 2/3 cups melted white chocolate
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang for easy removal.
- In a bowl, whisk together flour, baking powder, and salt until evenly mixed.
- In a separate large bowl, stir the melted butter and brown sugar until smooth and combined. Add the eggs, vanilla extract, and orange zest, stirring until blended.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Stir in the dried cranberries and white chocolate chips so they are distributed through the batter.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake until the edges are lightly golden and a toothpick inserted in the center comes out clean, about 18–22 minutes.
- Let the bars cool completely in the pan on a wire rack before frosting.
- Meanwhile, beat the softened cream cheese in a bowl until smooth. Add powdered sugar, vanilla extract, orange juice, and orange zest. Mix until the frosting is creamy and spreadable.
- Once the bars are fully cool, spread the frosting evenly over the top.
- Sprinkle the roughly chopped dried cranberries evenly over the frosted surface.
- Drizzle the melted white chocolate over the entire surface in a decorative pattern.
- Refrigerate until the frosting and chocolate drizzle are set before cutting into bars or triangles. Serve chilled or at room temperature.
Recipe Info
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: About 24 bars
- Cuisine: American
- Course: Dessert
Tips & Variations
- Line the pan with parchment paper for easier removal and cleaner cuts.
- Cool the bars completely before frosting to prevent the frosting from melting.
- For extra citrus aroma, add more orange zest to the frosting.
- Swap white chocolate drizzle with extra white chocolate chips if preferred.
- Store leftovers in the fridge for up to 5 days.
Approximate Nutrition (per serving)
- Calories: ~240 kcal
- Protein: ~2 g
- Fat: ~13 g
- Total Carbohydrates: ~29 g
- Fiber: ~1 g
- Sugar: ~21 g
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang for easy removal.
- In a bowl, whisk together flour, baking powder, and salt until evenly mixed.
- In a separate large bowl, stir the melted butter and brown sugar until smooth and combined. Add the eggs, vanilla extract, and orange zest, stirring until blended.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Stir in the dried cranberries and white chocolate chips so they are distributed through the batter.
- Spread the batter into the prepared pan and smooth the top with a spatula.
- Bake until the edges are lightly golden and a toothpick inserted in the center comes out clean, about 18–22 minutes.
- Let the bars cool completely in the pan on a wire rack before frosting.
- Meanwhile, beat the softened cream cheese in a bowl until smooth. Add powdered sugar, vanilla extract, orange juice, and orange zest. Mix until the frosting is creamy and spreadable.
- Once the bars are fully cool, spread the frosting evenly over the top.
- Sprinkle the roughly chopped dried cranberries evenly over the frosted surface.
- Drizzle the melted white chocolate over the entire surface in a decorative pattern.
- Refrigerate until the frosting and chocolate drizzle are set before cutting into bars or triangles. Serve chilled or at room temperature.
Notes
- Protein: ~2 g
- Fat: ~13 g
- Total Carbohydrates: ~29 g
- Fiber: ~1 g
- Sugar: ~21 g
FAQs
- Can I make these ahead?
Yes, they taste even better the next day once the flavors meld. - Can I use fresh cranberries?
Fresh cranberries add too much moisture and can alter the texture; dried cranberries work best. - How do I cut clean triangles?
Chill the bars after frosting before slicing; wipe your knife between cuts for neat edges. - Can I freeze them?
Yes, freeze unfrosted bars, then frost after thawing. - Can I use gluten-free flour?
Yes—use a 1:1 gluten-free baking flour blend.
