Get the Recipe:
Cranberry Bliss Bars
Homemade cranberry bliss bars are chewy, buttery, and topped with tangy cream cheese frosting, cranberries, and white chocolate. Perfect for the holidays!
Ingredients
For the bars:
- 2 cups (240 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract, optional for extra citrus flavor
- 1 cup (170 g) white chocolate chips
- 3/4 cup (75 g) dried cranberries
For the frosting and topping:
- 8 ounces (226 g) cream cheese, softened
- 2 cups (220 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons orange zest, to taste
- 1/2 cup (50 g) dried cranberries, roughly chopped
- 3 ounces (85 g) white chocolate, melted for drizzling
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Instructions
To make the bars:
- Preheat the oven to 350°F (175°C). Line a 9” x 13” x 2” baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and orange extracts.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the white chocolate chips and dried cranberries.
- Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean. Cool completely.
To make the frosting and topping:
- Using an electric mixer on medium speed, beat the softened cream cheese until smooth. Gradually add the confectioners’ sugar and beat until fluffy. Mix in the vanilla extract and orange zest.
- Use the parchment paper lining to lift the bars out of the pan and onto a cutting board or other work surface. Spread the cream cheese frosting evenly over the cooled bars. Sprinkle the chopped dried cranberries over the top. Drizzle with melted white chocolate.
- Refrigerate the bars for at least 30 minutes to set the frosting before cutting into squares or triangles for serving.
Notes
- Store in an airtight container in the refrigerator up to 5 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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