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Delish Cranberry Bliss Bars Recipe

Delish Cranberry Bliss Bars Recipe

Soft, chewy blondie bars studded with white chocolate and tart dried cranberries, crowned with tangy cream cheese frosting and a sweet white chocolate drizzle—just like your favorite cafe treat, made easily at home.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, softened
  • 1 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 large egg room temperature
  • 2 tsp vanilla extract
  • 1 tsp orange zest, finely grated
  • 1.5 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 tsp ground ginger or use cinnamon for a milder spice
  • 1 cup white chocolate chips
  • 1 cup dried cranberries, chopped
  • 8 oz cream cheese, softened for frosting
  • 1.75 cup powdered sugar for frosting
  • 1 tsp vanilla extract for frosting
  • 0.5 tsp orange zest, finely grated for frosting
  • 0.5 cup dried cranberries, chopped for topping
  • 0.5 cup white chocolate, chopped or chips for drizzle
  • 1 tsp coconut oil optional, thins the white chocolate for drizzling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 9x13 inch metal baking pan with parchment paper, leaving overhang for easy lifting; lightly grease.
  • In a large bowl, beat softened butter with brown sugar and granulated sugar until light and creamy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla and orange zest until combined.
  • Whisk flour, baking powder, salt, and ground ginger in a separate bowl. Add to the wet ingredients and mix on low just until no dry streaks remain.
  • Fold in white chocolate chips and chopped dried cranberries. Spread batter evenly into the prepared pan.
  • Bake for about 20 minutes, until edges are lightly golden and a toothpick in the center comes out with a few moist crumbs. Do not overbake. Cool completely in the pan on a rack.
  • For the frosting: Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and orange zest until creamy and spreadable.
  • Spread frosting over the cooled bars. Sprinkle the top evenly with the chopped dried cranberries for topping.
  • Melt white chocolate with coconut oil in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth. Drizzle over the frosted bars in a crosshatch pattern.
  • Chill for 20 to 30 minutes to set the drizzle. Lift from the pan using parchment, then cut into 16 squares or triangles. Serve chilled or at cool room temperature.

Notes

For a stronger citrus note, add a few drops of orange oil to the frosting. Store bars covered in the refrigerator for up to 5 days; for best texture, let sit at room temperature for 10 minutes before serving. Unfrosted bars freeze well for up to 2 months.