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Cranberry Bliss Bars

Cranberry bliss bars have a chewy, buttery bar base studded with dried cranberries and white chocolate. Cream cheese frosting, orange zest, and a white chocolate drizzle finish each chilled, sliceable bar.
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Prep Time 25 minutes
Cook Time 26 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 21 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the bars
  • 1.25 cup unsalted butter divided (1 cup melted and cooled slightly for the bars; 1/4 cup softened for the frosting)
  • 1.5 cup brown sugar packed light
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp fine salt
  • 1.33 cup dried cranberries sweetened, divided (1 cup for the bars; 1/3 cup for topping)
  • 1.25 cup white chocolate chips divided (3/4 cup for the bars; 1/2 cup for topping)
For the frosting
  • 1 package (8 oz) cream cheese softened
  • 2 cup powdered sugar
  • 1 tsp orange zest finely grated

Equipment

  • 1 9x13-inch baking pan
  • 1 microwave-safe bowl

Method
 

Make the bars
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. In a large bowl, whisk 1 cup of the melted butter with the brown sugar.
  4. Whisk in the eggs and vanilla.
  5. Add the flour, baking powder, and salt, and stir just until combined.
  6. Fold in 1 cup of the cranberries and 3/4 cup of the white chocolate chips.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 22–26 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool completely in the pan, about 1 hour.
Make the frosting
  1. Beat the cream cheese and remaining 1/4 cup softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar and orange zest until creamy.
Finish the bars
  1. Spread the frosting over the cooled bars.
  2. Microwave the remaining 1/2 cup white chocolate chips in a microwave-safe bowl in 15-second bursts, stirring between bursts, until smooth.
  3. Drizzle the white chocolate over the frosting.
  4. Scatter the remaining 1/3 cup cranberries on top.
  5. Refrigerate for 30 minutes to set the topping.
  6. Lift the bars from the pan using the parchment and cut into 24 pieces.

Notes

For clean cuts, chill until the topping is set and wipe the knife between slices. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free version, use a 1:1 gluten-free baking flour.