Save Pin The first time I made these cranberry bliss bars, my kitchen smelled like orange zest and butter for hours afterward—that scent alone has become reason enough to bake them. I was experimenting with a copycat version of a certain coffee shop's famous treat, and honestly, my version turned out even better than I remembered.
Last December, I brought a batch to my neighborhood cookie exchange, and within five minutes, three different people had texted me for the recipe. One friend admitted she ate two bars before even getting them home to her family. Now they're my go-to whenever I need something that feels special but doesn't require the fuss of rolling out cookies.
Ingredients
- Unsalted butter: Use room temperature butter for proper aeration during creaming
- Brown sugar: Packed brown sugar adds moisture and a subtle caramel depth
- Dried cranberries: Chopping them prevents large tart pockets and distributes flavor evenly
- White chocolate chips: These balance the cranberry tartness with creamy sweetness
- Cream cheese: Absolutely must be softened to room temperature for smooth frosting
- Orange zest: Use a microplane to avoid the bitter white pith
- All-purpose flour: Provides structure without making the bars too dense
Instructions
- Prepare your pan and oven:
- Line a 9×13 inch pan with parchment paper, letting the paper overhang on two sides for easy removal later. Preheat to 350°F and position your oven rack in the center.
- Cream the butter and sugars:
- Beat softened butter with brown and granulated sugar for 3 to 5 minutes until the mixture looks pale and fluffy. This step creates the tender texture.
- Add the eggs and vanilla:
- Add eggs one at a time, fully incorporating each before adding the next. Mix in vanilla until just combined.
- Combine the dry ingredients:
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. This ensures even distribution of leavening.
- Bring the batter together:
- Gradually mix dry ingredients into the wet ingredients on low speed. Stop as soon as flour streaks disappear to avoid tough bars.
- Fold in the add-ins:
- Gently fold chopped cranberries and white chocolate chips by hand. Use a spatula and fold just until evenly distributed.
- Bake until golden:
- Spread batter evenly in prepared pan. Bake 25 to 30 minutes until edges are golden and a toothpick in the center comes out clean.
- Cool completely:
- Let bars cool in the pan 15 minutes, then use parchment to lift onto a wire rack. Cool completely before frosting or the frosting will melt.
- Make the orange frosting:
- Beat softened cream cheese and powdered sugar until smooth. Add orange zest and juice, mixing until creamy and spreadable.
- Frost and finish:
- Spread frosting evenly over cooled bars. Sprinkle with chopped cranberries and drizzle melted white chocolate before cutting.
Save Pin These bars have become my signature contribution to family Thanksgivings. My aunt now requests them specifically in October, saying the holiday season officially begins when she takes that first bite of tangy, sweet, buttery perfection.
Making Them Ahead
The bars actually develop deeper flavor when wrapped tightly and refrigerated overnight before frosting. The dried cranberries plump slightly and the white chocolate flavor permeates the crumb. I often bake the base a day ahead, then frost and decorate the morning of serving for that freshly made appearance.
Getting the Perfect Drizzle
Melt white chocolate in 15 second bursts in the microwave, stirring between each interval. White chocolate seizes easily, so patience is key. Load the melted chocolate into a zip-top bag, snip a tiny corner, and drizzle in sweeping motions back and forth over the frosted bars.
Storage and Serving
Store these in the refrigerator due to the cream cheese frosting, but bring them to room temperature 30 minutes before serving. They're rich, so small squares satisfy. I cut them into 24 pieces, but for large gatherings, 32 smaller bites let people sample without committing to a full portion.
- Use a hot knife for clean cuts, wiping between each slice
- Place a paper towel over the container to absorb excess moisture
- These freeze beautifully before frosting for up to three months
Save Pin There's something deeply satisfying about a recipe that looks impressive but comes together with such reliable results. These bars have earned their permanent place in my holiday baking rotation.
Cooking Questions & Answers
- → Can I make cranberry bliss bars ahead of time?
Absolutely! These bars actually taste better the next day as the flavors meld together. You can prepare them up to 2 days in advance and store in an airtight container in the refrigerator.
- → How should I store cranberry bliss bars?
Store bars in an airtight container in the refrigerator for up to 1 week. The cream cheese frosting requires refrigeration to maintain its texture and freshness.
- → Can I freeze these bars?
Yes! Freeze unfrosted bars wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
- → What can I substitute for dried cranberries?
Dried cherries, chopped dried apricots, or tart dried currants work beautifully as alternatives. Each brings a slightly different flavor profile while maintaining the chewy texture.
- → Why do my bars turn out dry?
Overbaking is the most common cause. Check for doneness at the 25-minute mark—a toothpick should come out with just a few moist crumbs, not completely clean. The bars continue cooking slightly as they cool.
- → Can I use melted white chocolate for drizzling?
Melt white chocolate in the microwave in 15-second intervals, stirring frequently to prevent seizing. If the chocolate seems too thick, add a teaspoon of coconut oil or vegetable shortening to achieve a drizzling consistency.