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Cranberry Bliss Bars feature

Cranberry Bliss Bars

These Cranberry Bliss Bars have a soft, chewy blondie base filled with dried cranberries, white chocolate, warm ginger, and a hint of fresh orange zest. They’re topped with a smooth cream cheese frosting, more cranberries, and a drizzle of white chocolate for a sweet, tangy finish that makes them perfect for fall and the holiday season.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

Ingredients
  

For the blondie layer:

  • ¾ cup unsalted butter melted and slightly cooled
  • 1 ¼ cups packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 Tbsp finely grated orange zest
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¾ cup dried cranberries roughly chopped
  • ⅔ cup white chocolate chips or chopped white chocolate

For the frosting:

  • 8 ounces full-fat cream cheese softened
  • 4 Tbsp unsalted butter softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp finely grated orange zest
  • Pinch of salt

For the topping:

  • ⅓ cup dried cranberries roughly chopped
  • ½ cup white chocolate chips or chopped white chocolate
  • 1 tsp neutral oil or coconut oil optional, for thinning

Instructions
 

  • Bake the base. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs, vanilla, and orange zest and whisk until well combined.
  • In a separate bowl, whisk together the flour, baking powder, ginger, and salt.
  • Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the dried cranberries and white chocolate.
  • Spread the batter evenly in the prepared pan. It will be fairly thick, so use a spatula to spread it all the way to the edges and smooth the top.
  • Bake for 20-22 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Don't overbake, the bars will continue to set as they cool.
  • Let cool completely in the pan.
  • Frost the bars. Beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, orange zest, and salt and beat until smooth.
  • Lift the cooled blondie out of the pan using the parchment paper. Spread the frosting evenly over the top and sprinkle with the chopped dried cranberries.
  • Melt the white chocolate until smooth. If it seems too thick for drizzling, stir in up to 1 teaspoon neutral or coconut oil. Drizzle over the bars.
  • Refrigerate for 30 minutes, or until the frosting and chocolate are firm enough for clean cuts.
  • Cut into 12 squares, then cut each square diagonally to make 24 triangles.

Notes

  • If you want to get a head start, the base can be baked up to a day in advance. Once completely cool, cover it tightly and keep at room temperature. Frost the following day.
  • Oven temperatures vary, so start checking the bars around 18 minutes. The center should be just set when you take them out of the oven. They will continue to firm up as they cool. Overbaking can make the base dry rather than soft and chewy.
  • Let the base cool completely before adding the frosting. Otherwise, the frosting may soften, making it way more difficult to spread evenly.
  • Store the bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before serving.
  • The bars can also be frozen for up to 2 months. Freeze them in a single layer until firm and transfer to an airtight container with parchment paper between layers. Thaw overnight in the fridge.
Keyword Brownies
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