Cranberry Bliss Bars are that chewy-edged, tender-in-the-middle blondie situation loaded with white chocolate, pops of tart cranberry, and a whisper of orange that just… wakes everything up. It’s the coffee-shop holiday bar we all love, except homemade, a little less cloying, and a lot more buttery. If you’re the person who picks the cranberries out of trail mix, these will convert you.

My husband calls these “the triangle bars” and acts like they just appear when the calendar flips to November. Last year he “hid” the tin in the garage so the kids wouldn’t find them, and then proceeded to sneak out there after dinner like a raccoon. The batch didn’t make it through the weekend. Now it’s a whole ritual: tree goes up, oven goes on, someone zesting oranges, someone else eating half the white chocolate chips “by accident.” These bars are home.

Why You’ll Love This Delish Cranberry Bliss Bars Recipe

– Coffee-shop vibes at home, minus the $4 square that disappears in two bites.
– Make-ahead friendly. They’re actually better on day two when the frosting chills with the orange.
– One bowl for the base. No mixer drama until the frosting.
– Sweet but balanced: tart cranberries + citrus + a teeny bit of ginger keep it grown-up.
– Freezer stash approved. Future-you will be very smug.

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★Top Reader Reviews

These Cranberry Bliss Bars are a delightful treat! The balance of sweet and tart is simply perfect, and they’re super easy to whip up for holiday gatherings. My family couldn’t get enough of them!

– Mackenzie

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How to Make It

Grab a 9×13 pan and line it with parchment so you can lift the whole slab out. Oven goes to 350°F while you melt 1 cup (2 sticks) unsalted butter. Let it cool a minute so it doesn’t scramble the eggs later.

Whisk the butter with 1 1/2 cups packed light brown sugar until it looks like shiny wet sand. Whisk in 2 large eggs, 2 teaspoons vanilla, and 1 tablespoon finely grated orange zest. It’ll smell like a fancy candle but edible.

In the same bowl, toss in 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground ginger. Stir just until the flour disappears—don’t over-mix. Fold in 3/4 cup chopped dried cranberries and 1 cup white chocolate chips. Spread that blondie goodness into your pan; it’ll be thick, that’s right.

Bake 20–24 minutes, until the edges are set and lightly golden and the center doesn’t wobble. Pull it early rather than late; carryover heat finishes the job. Cool completely—yes, completely—before frosting. I shove the pan near an open window because patience is not my gift.

Frosting time: beat 8 ounces softened cream cheese with 1/4 cup softened unsalted butter until smooth. Add 2 cups powdered sugar, 1 teaspoon vanilla, a pinch of salt, and 1–2 teaspoons orange zest. Spread that cloud over the cooled bars. Sprinkle with 1/3 cup chopped dried cranberries.

Melt 4 ounces white chocolate with 1 teaspoon neutral oil (microwave in 15–20 second bursts, stirring) and zig-zag it over the top. Chill 20–30 minutes to set the top, then cut into triangles. It feels extra and I love it.

✔Ingredient Notes

– Unsalted butter: Melted = shiny top and fudgy edges. If you only have salted, cool—just cut the added salt to a pinch.
– Brown sugar: Pack it in the cup. This is what keeps blondies chewy; skimp and they’ll go cake-y and sad.
– Orange zest: The secret. Brightens the whole pan and tames the sweetness.
– Ground ginger: Not spicy, just warm and cozy. It’s the “why is this so good?” note.
– Dried cranberries: Chop them a bit so they scatter evenly. Fresh cranberries can work (see Variations), but they’re wetter and tangier.
– White chocolate: Chips are fine in the batter. For the drizzle, a bar melts smoother than chips.
– Cream cheese: Full-fat brick, room temp. The tub stuff is too soft; cold cream cheese makes lumpy frosting.
– Flour: Fluff, spoon, and level. Too much flour = dry bars that crumble like my willpower.

✔Recipe Steps

1. Heat oven to 350°F and line a 9×13 pan with parchment, leaving overhang.
2. Whisk melted, cooled butter with brown sugar; beat in eggs, vanilla, and orange zest.
3. Stir in flour, baking powder, salt, and ginger until just combined; fold in cranberries and white chocolate.
4. Spread batter in pan and bake 20–24 minutes until edges are set and top is lightly golden; cool completely.
5. Beat cream cheese and butter; add powdered sugar, vanilla, salt, and zest; spread frosting over cooled bars.
6. Sprinkle cranberries, drizzle melted white chocolate, chill 20–30 minutes, then cut into 24 triangles or 16–20 squares.

What to Serve It With

– Hot coffee or a cinnamon latte if you’re leaning hard into cozy.
– Orange-spiked tea or a glass of cold milk for the classic dunk.
– After-dinner: bubbly or a tiny pour of amaro to play with the citrus.
– Savory snack board if you’re hosting—salty cheddar + sweet bars = swoon.

✔Tips & Mistakes

– Don’t overbake. Pull when the center is just set; they firm up as they cool.
– Cool before frosting or you’ll get a buttery slip-n-slide situation.
– Chop the cranberries so every bite gets bits instead of big sour pockets.
– Warm the knife under hot water and wipe between cuts for clean triangles.
– Parchment sling is non-negotiable. Lifting the whole slab out = neat cuts and less cursing.

✔Storage Tips

Fridge: Keep frosted bars covered in the fridge up to 5 days. They taste extra luxe cold—like tiny cheesecake blondies. Freezer: Wrap individual bars and stash up to 2–3 months; thaw in the fridge or at room temp for 30–45 minutes. Counter: They’re fine out for a party, about 2 hours. Breakfast the next day? Absolutely yes. I’ve done the school-drop-off walk with one in a napkin. No shame.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF baking flour blend; add 2–3 minutes to bake time if needed.
– Less sweet: Drop brown sugar to 1 1/4 cups and bump the zest. Still chewy, just not as candy-sweet.
– Fresh cranberries: Chop fine, toss with 1 teaspoon sugar and 1 teaspoon flour, and use 1/2 cup in the batter. Expect tangier bars and a touch more moisture.
– Maple or honey: Swap in up to 1/4 cup for part of the brown sugar; compensate with 1–2 extra tablespoons flour to keep structure.
– Almond twist: Add 1/4 teaspoon almond extract to the frosting for a bakery vibe.
– Add crunch: Fold in 1/2 cup toasted pecans or pistachios.
– Dairy-free-ish: Use vegan butter, dairy-free cream cheese, and dairy-free white chocolate. Texture’s a hair softer but still dreamy.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use a good 1:1 gluten-free baking flour (with xanthan gum). Bake time may creep up a couple minutes. Still chewy and lovely.

Do I have to use white chocolate? Not my thing.

You can skip the chips in the batter and keep the frosting plain. Or drizzle with dark chocolate instead—less traditional, very good. Just know it won’t taste like the classic “bliss bar.”

Can I use fresh cranberries instead of dried?

You can, but chop them small and toss with a little sugar/flour first. They’re tart and juicy, so the bars will be zingier and slightly softer. I love it, my kids prefer dried—choose your adventure.

How sweet is this? Can I tone it down a bit?

Totally. Drop the brown sugar to 1¼ cups and add extra zest. You can also scatter more cranberries on top for tart balance. Still tastes like dessert, just not sugar-shocky.

What if I skip the orange zest?

It’ll still be good, but the magic goes a little quiet. Add ¼ teaspoon orange extract if you’ve got it, or a tiny squeeze of juice in the frosting. Lime works in a pinch—different but fun.