Cranberry Bliss Bars

Cranberry Bliss Bars are a nostalgic and festive holiday treat! They feature a soft and chewy blondie base, generously studded with sweet white chocolate chips and tart dried cranberries and a hint of fresh orange zest brightens each bite. Topped with a smooth and creamy layer of cream cheese frosting and garnished with a sprinkling of chopped dried cranberries, and a delicate drizzle of melted white chocolate. They are a true holiday indulgence!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Cooling time 1

Total Time 1 35

Servings bars

Calories 324kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the bars:

1 cup granulated sugar
1 Tbsp. orange zest (~zest from 1 orange)
1 cup dark brown sugar, packed (light works too)
1 cup unsalted butter, melted and slightly cooled
2 large eggs
1 Tbsp. vanilla extract
2 1/4 cups all purpose flour
1 tsp. baking powder
1 tsp. cornstarch
1 tsp. salt
1/4 tsp. ground cinnamon (or ground ginger)
1 cup white chocolate chips
1 cup dried cranberries

For the frosting:

1 cup white chocolate chips
1 Tbsp. coconut oil
8 oz. full-fat cream cheese, softened to room temperature
1 1/2 cups powdered sugar, or more as needed
1 Tbsp. orange zest
dried cranberries, roughly chopped

US Customary - Metric

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Instructions

Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper.
Combine the granulated sugar and orange zest together in a large bowl. Rub the sugar and zest between your fingertips to create an orange sugar. This helps release the natural oils and infuse more orange flavor into the bars.
1 cup granulated sugar, 1 Tbsp. orange zest (~zest from 1 orange)
Add in the brown sugar and mix to combine.
1 cup dark brown sugar, packed (light works too)
Pour in the melted butter and whisk melted butter and sugars together until a paste forms, ~1 minute.
1 cup unsalted butter, melted and slightly cooled
Then add eggs and vanilla and whisk again to combine.
2 large eggs, 1 Tbsp. vanilla extract
Add dry ingredients and mix just until combined. Batter will be thick, that's perfect!
2 1/4 cups all purpose flour, 1 tsp. baking powder, 1 tsp. cornstarch, 1 tsp. salt, 1/4 tsp. ground cinnamon (or ground ginger)
Fold in the cranberries and white chocolate chips.
1 cup white chocolate chips, 1 cup dried cranberries
Spread the batter evenly in the prepared baking dish.
Bake in the preheated oven for about 23-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Careful not to over bake. Remove from the oven and allow to cool completely.
In a microwave safe bowl, melt the white chocolate chips and coconut oil together until smooth. Beat together the cream cheese, powdered sugar and zest. Mix in half of the melted white chocolate.
1 cup white chocolate chips, 8 oz. full-fat cream cheese, softened to room temperature, 1 1/2 cups powdered sugar, or more as needed, 1 Tbsp. orange zest, 1 Tbsp. coconut oil
Spread evenly on top of the cooled blondies.
Sprinkle the dried cranberries on top. Use a fork or a piping bag to drizzle the remaining melted chocolate over the frosted bars and finish with a little more orange zest, if desired.
dried cranberries, roughly chopped
Allow the white chocolate to set. Tip: If you're aiming for clean-cut edges, refrigerate the frosted and drizzled bars for about 30 minutes before cutting them. Use a sharp knife, and you'll get beautifully cut bars. Enjoy!

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Notes

Storage: When storing any baked goods made with a cream cheese frosting, it's generally best and safer to store in the refrigerator to prevent spoilage and maintain freshness. These bars do taste best at room temperature, so if you do freeze or chill, let them sit out for a little before enjoying.
- Short term: if you plan to enjoy these bars within a couple hours of making them, they can be left out at room temperature.

- Long term: Stored in an airtight container, they can last up to a week in the fridge.

- Freezing: these bars freeze well! Place the individual bars on a baking sheet and freeze until solid. Once solid, transfer them to an airtight container, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator overnight or on the counter for a few hours when you're ready to enjoy.

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