These cranberry bliss bars are so easy to make. A chewy blondie filled with dried cranberries and white chocolate and topped with cream cheese frosting – they’re delicious!
These homemade cranberry bliss bars are so easy to make and they taste fantastic! Plus the recipe makes a large pan of bars so you will have plenty to both eat now, and freeze for later.
We loved these chewy blondies filled with dried cranberries and white chocolate chips, and topped with a sweet cream cheese frosting.
They were easy to make – the blondie batter can be stirred together without the need for a stand mixer. Just a bowl and a whisk is all you need here.
And the bars can be ready to go into the oven before it’s even finished preheating.
You will want to use an electric mixer for the frosting so you can whip it well, but even that could be made with just a whisk if that’s all you have.
These cranberry bliss bars are the perfect addition to your holiday baking list! They’re easy and delicious!
Can I freeze cranberry bliss bars?
Yes, you can freeze these bars. Freeze them in an airtight container with wax paper between the layers of bars.
Defrost them overnight in the fridge, or at room temperature for about an hour. They will freeze well for up to 3 months.
Do cranberry bliss bars have to be refrigerated?
Yes, you should keep these bars in the refrigerator. This is due to the cream cheese frosting, which will not keep well at room temperature.
We prefer these bars chilled anyways, so this isn’t an issue. But if you like to enjoy them at room temperature, simply take them out of the fridge about an hour before serving them.
How to make Cranberry Bliss Bars:
- The batter for the base of these bars can be mixed up in a bowl with just a whisk. No need for an electric mixer. You don’t want to over-mix the batter.
- Don’t over-bake these bars. They are better when they stay soft in the middle. Take them out when the middle is just set and a toothpick inserted in the centre of the bars comes out with just a few moist crumbs on it.
- Let these bars cool completely before frosting them.
- Make sure to chill the bars for at least an hour to let the frosting set up a little bit before slicing them into bars.
- Melt the white chocolate for the topping slowly, in a double boiler, or at 50% power in the microwave, stirring every 15 seconds. Use a fork to drizzle it over top of the bars for a nice thin drizzle.
Here are some more great cranberry recipes for you:
- Cranberry Pistachio Biscotti
- Orange Cranberry Bread
- Cranberry Orange Scones
- Cranberry, Pumpkin Seed and Salted Caramel Bark
- Glazed Cranberry Almond Bars
For the bars:
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, lightly packed
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
For the frosting:
- 8 ounces (250g) cream cheese, softened
- 1/2 teaspoon vanilla
- 1/2 teaspoon orange extract
- 1 1/2 cups powdered sugar
- 1/3 cup chopped dried cranberries
- 2 ounces white chocolate, melted
- Preheat the oven to 350F.
- Line a 9x13” baking pan with foil or parchment paper and spray it with non-stick cooking spray (for lifting the bars out easily) or grease the pan well.
- In a large bowl, whisk together the butter and the brown sugar.
- Add the eggs, vanilla, and orange extract, and whisk to combine.
- In another bowl, stir together the flour, ground ginger, cinnamon, baking powder, and salt.
- Add the liquid ingredients to the flour mixture and stir until just combined.
- Fold in the white chocolate chips and the dried cranberries.
- Spread the batter in the prepared pan. It will be very thick and sticky, but spread it as evenly as possible.
- Bake for 18-22 minutes, or until the bars are just set in the middle. A toothpick inserted in the centre should come out with a few moist crumbs on it. Don’t over-bake the bars.
- Let the bars cool completely in the pan.
- In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.
- Mix in the vanilla and orange extracts.
- Add the powdered sugar, 1/2 cup at a time, whipping after each addition until smooth.
- Spread the frosting on top of the cooled bars.
- Sprinkle the dried cranberries on top of the cream cheese frosting.
- Drizzle the melted white chocolate over top of the frosted bars.
- Refrigerate the bars for at least one hour before slicing and serving them. They will keep for up to one week in an airtight container in the fridge, or can be frozen for up to 3 months.
Source: Adapted from Taste of Home.
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Serving Size:1 bar
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 103mgCarbohydrates: 26gFiber: 0gSugar: 19gProtein: 3g
Nutrition Information is estimated based on ingredients used and may not be exact.