Cranberry Bliss Bars with Orange (Printer version)

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

# What You'll 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

# Directions:

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 thoroughly after each addition. Stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, stirring just until combined without overmixing.
06 - Fold in chopped dried cranberries and white chocolate chips using a spatula.
07 - Spread batter evenly into prepared pan and smooth the top.
08 - Bake for 25-30 minutes until a toothpick inserted in 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 for complete cooling.
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 completely cool, spread frosting evenly over bars.
12 - Sprinkle with additional chopped dried cranberries if desired. Drizzle melted white chocolate over top using spoon or piping bag.
13 - Cut into squares or rectangles and serve.

# Expert Advice:

01 -
  • The orange zest in the frosting cuts through the sweetness in a way that makes you reach for a second bar without guilt.
  • You can make the base a day ahead and frost right before serving, which saved me during more than one holiday panic.
  • They travel beautifully in a tin, unlike most frosted desserts that turn into a sticky disaster by the time you arrive.
02 -
  • Softened butter and cream cheese mean they should dent easily when pressed, not melted or cold and hard.
  • Chopping the cranberries prevents them from sinking to the bottom and creates better distribution throughout the bars.
  • Let the bars cool completely before frosting or the cream cheese will melt and slide right off the surface.
  • Melted white chocolate seizes if it gets too hot, so microwave in short bursts and stir constantly.
03 -
  • Use a bench scraper or large chef's knife to cut clean squares, and wipe the blade between each cut to keep the frosting from dragging.
  • If your frosting is too thick, add orange juice a teaspoon at a time until it reaches spreading consistency.
  • Let the white chocolate cool for a minute or two after melting so it thickens slightly and holds its drizzle shape instead of running everywhere.
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