Description
Cranberry Bliss Bars are a festive and indulgent treat featuring a buttery cranberry-studded base, topped with smooth white chocolate cream cheese frosting, and finished with a drizzle of white chocolate and dried cranberries. Perfect for holiday gatherings or anytime you crave a sweet and zesty dessert bar.
Ingredients
Scale
Cranberry Bliss Bar
- 1 cup unsalted butter melted
- 1 1/2 cups light brown sugar or 3/4 cup white sugar & 3/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons orange zest
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
Cream Cheese Frosting
- 6 ounces white chocolate (preferably baking chocolate)
- 8 ounces full-fat cream cheese (brick-style, not spreadable)
- 2 1/2 cups powdered sugar
- 1-2 tablespoons whipping cream
Topping
- 2 ounces white chocolate
- 2 tablespoons dried cranberries
Instructions
- Prepare the pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch pan with non-stick cooking spray, then line it with parchment paper leaving an overhang on the sides for easy removal.
- Mix wet ingredients: In a large bowl, beat together the melted butter and sugar until combined. Mix in the eggs followed by the vanilla extract until smooth.
- Add dry ingredients: With the mixer on low speed, gradually mix in the flour, baking powder, and salt until just incorporated. Stir in the orange zest, white chocolate chips, and dried cranberries.
- Bake the bars: Spoon the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Make the frosting: Chop the white chocolate into very small pieces and place in a heatproof bowl. Microwave on medium power in 45-second intervals, stirring between each until melted and smooth. In another large bowl, beat the cream cheese until soft. With the mixer on low, beat in the melted white chocolate followed by the powdered sugar a little at a time. Add whipping cream 1 tablespoon at a time until the frosting is spreadable.
- Frost the bars: Once the bars are fully cooled, spread the cream cheese frosting evenly over the top.
- Add topping: Chop the remaining white chocolate and melt using the same microwave method. Drizzle the melted chocolate over the frosted bars and sprinkle with dried cranberries.
- Slice and serve: Use the parchment paper overhang to lift the bars from the pan to a cutting board. Slice with a sharp knife, wiping the knife clean after each cut for neat slices.
Notes
- Make Ahead: Bake and cool the bars completely, cover tightly, and refrigerate. Frost the bars the next day for the best flavor and texture.
- Storage: Store the frosted bars in an airtight container in the refrigerator for up to 7 days.
- Freezing: Freeze baked and cooled bars tightly wrapped in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before frosting.
- Use brick-style cream cheese for a firmer frosting that holds well on the bars.
- Microwave the white chocolate on medium power to avoid burning and ensure smooth melting.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
