Cranberry Bliss Bars with Orange Frosting (Printable)

Buttery bars loaded with dried cranberries and white chocolate, topped with tangy orange cream cheese frosting and sweet drizzle.

# What you need:

→ Bar Base

01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 3 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt
10 - 1 cup dried cranberries, chopped
11 - 1/2 cup white chocolate chips

→ Orange Cream Cheese Frosting

12 - 1/2 cup cream cheese, softened
13 - 1 cup powdered sugar
14 - 1 tablespoon orange zest
15 - 2 tablespoons orange juice

→ Topping

16 - 1/4 cup dried cranberries, chopped
17 - 1/3 cup white chocolate, melted

# How to make it:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-5 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing just until combined without overmixing.
06 - Fold in chopped dried cranberries and white chocolate chips using a spatula until evenly distributed.
07 - Spread batter evenly into prepared pan and smooth the top surface.
08 - Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and edges are golden brown.
09 - Allow bars to cool in pan for 15 minutes, then lift out using parchment and transfer to wire rack to cool completely.
10 - In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Mix in orange zest and orange juice until creamy and spreadable.
11 - Once bars are completely cool, spread frosting evenly over the surface.
12 - Sprinkle with additional chopped dried cranberries if desired. Drizzle melted white chocolate over top using a spoon or piping bag.
13 - Cut into squares or rectangles and serve at room temperature or chilled.

# Helpful Hints:

01 -
  • The orange frosting cuts through the sweetness in a way that makes people ask what the secret ingredient is.
  • They hold up beautifully in a tin, so you can bake ahead and actually enjoy your own party.
  • White chocolate and cranberry sound fancy, but the batter comes together faster than most cookie doughs.
02 -
  • Don't frost the bars until they're completely cool, or the cream cheese will slide right off and pool in the corners.
  • Chopping the cranberries makes a bigger difference than you'd think, whole ones create uneven bites and can be too chewy.
  • If the white chocolate seizes while melting, stir in a tiny bit of coconut oil to smooth it out again.
03 -
  • Zest the orange before juicing it, it's nearly impossible to zest a squeezed orange half.
  • Let the melted white chocolate cool for a minute before drizzling, or it'll be too runny and sink into the frosting.
  • Use parchment paper with at least two inches of overhang on each side, it makes lifting the bars out effortless.
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