Pin The first time I made cranberry bliss bars was during a December snowstorm when we were snowed in for three days. My grandmother had always sworn that cranberries and orange were meant to be together and I finally understood what she meant when the citrus scent hit the kitchen. These bars became our snow day tradition and I have made them every holiday season since.
Last Christmas I brought a batch to my office cookie exchange and people kept asking where I bought them. Watching my coworkers light up when they took that first bite of creamy orange frosting over the tart cranberry base reminded me why I love sharing food. One coworker said they tasted like the holidays in bar form which I think is the best compliment I have ever received.
Ingredients
- Unsalted butter: Room temperature butter creates the perfect tender crumb and I learned the hard way that cold butter results in dense bars
- Brown sugar: This adds moisture and a subtle caramel depth that white sugar alone cannot provide
- Dried cranberries: Chopping them into smaller pieces ensures every bite gets that tart burst of flavor
- White chocolate chips: These mellow out the cranberries and add pockets of creamy sweetness throughout the base
- Cream cheese: Make sure it is completely softened to avoid any lumps in your frosting
- Orange zest and juice: Fresh orange makes all the difference here and I zest the whole orange before juicing it
Instructions
- Get your oven ready:
- Preheat to 350°F and line a 9x13 pan with parchment paper letting the ends hang over the sides. This paper sling makes lifting the bars out so much easier later.
- Cream the butter and sugars:
- Beat the softened butter with both sugars for 3 to 5 minutes until it looks pale and fluffy. This step is worth the extra time for lighter bars.
- Add the eggs and vanilla:
- Drop in the eggs one at a time letting each fully incorporate before adding the next. Stir in the vanilla until you can smell it throughout.
- Whisk the dry ingredients:
- In a separate bowl combine the flour baking powder baking soda and salt. This keeps you from overmixing the dough later.
- Combine everything:
- Gently mix the dry ingredients into the wet ones stopping as soon as you no longer see flour. Overmixing makes tough bars.
- Fold in the extras:
- Use a spatula to gently fold in the chopped cranberries and white chocolate until evenly distributed.
- Bake to golden perfection:
- Spread the batter into your prepared pan and bake for 25 to 30 minutes. The edges should be golden and a toothpick in the center should come out clean.
- Let them cool:
- Cool for 15 minutes in the pan then use the parchment to lift them onto a wire rack. They must be completely cool before frosting or it will melt right off.
- Make the orange frosting:
- Beat the softened cream cheese and powdered sugar until smooth. Add the orange zest and juice and mix until creamy and spreadable.
- Frost and finish:
- Spread the frosting evenly over the cooled bars. Sprinkle with extra cranberries and drizzle with melted white chocolate if you want that extra touch.
Pin My daughter helped me make these last year and now she asks for them every time the weather turns cold. She has taken over the white chocolate drizzling step and her imperfect drizzles make me smile every time I look at the pan. Something about making these together feels like passing down a piece of kitchen history.
Making Them Ahead
These bars actually develop deeper flavor after sitting overnight which makes them perfect for holiday prep. I bake them the day before a party and frost them the morning of. The frosting has time to firm up slightly making them easier to cut into neat squares.
Storage Secrets
Store these in the refrigerator where the cold keeps the cream cheese frosting perfectly set. Bring them to room temperature about 30 minutes before serving for the best texture. They also freeze beautifully layered between parchment paper in an airtight container.
Serving Ideas
Cutting these into small squares works best since they are quite rich. I sometimes cut them into bite sized pieces for cookie exchanges or larger rectangles for dessert plates. They pair wonderfully with a cup of coffee or hot chocolate on cold afternoons.
- Warm them slightly in the microwave for about 10 seconds if serving cold from the fridge
- Dust the white chocolate drizzle with a little extra orange zest right before serving for a pop of color
- Serve them on a platter with fresh cranberries and orange slices for a beautiful holiday presentation
Pin May your kitchen be filled with the scent of orange and vanilla and may these bars become part of your own holiday story.
Recipe Q&A
- → How should I store these cranberry bliss bars?
To maintain freshness, store the bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage.
- → Can I substitute other dried fruits for the cranberries?
Absolutely! Dried cherries or chopped dried apricots would be excellent alternatives if you prefer a different flavor profile or don't have cranberries on hand. Adjust quantities as desired.
- → What's the best way to get clean cuts when slicing the bars?
For neat slices, ensure the bars are completely cooled, and the frosting is set. Chilling the bars in the refrigerator for about 30 minutes before cutting can also help. Use a sharp knife, wiping the blade clean between cuts if needed.
- → Can these bars be made ahead of time?
Yes, these bars are an excellent make-ahead treat. In fact, many people find that their flavors meld and deepen beautifully the day after they're baked, making them even more delicious. Store them as recommended.
- → Is it possible to make these without an electric mixer?
While an electric mixer makes creaming the butter and sugars much easier, you can certainly do it by hand with a sturdy whisk or a wooden spoon. It will require more effort and time to achieve a light and fluffy consistency for the bar base.