Cranberry Bliss Bars with Orange Frosting (Printable version)

Buttery bars loaded with cranberries, topped with zesty orange frosting and white chocolate drizzle. Perfect for holidays.

# 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 fresh orange juice

→ Topping

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

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, allowing 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 to 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, mixing until just combined without overworking the batter.
06 - Fold chopped dried cranberries and white chocolate chips into the batter using a spatula.
07 - Spread batter evenly into the prepared pan and smooth the top surface.
08 - Bake for 25 to 30 minutes until a toothpick inserted in the center emerges clean and edges are golden brown.
09 - Allow bars to cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack for complete cooling.
10 - In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Mix in orange zest and fresh orange juice until creamy and spreadable.
11 - Once completely cooled, spread frosting evenly over the bars.
12 - Sprinkle chopped dried cranberries over frosting if desired. Drizzle melted white chocolate across the top using a spoon or piping bag.
13 - Cut into squares or rectangles and serve.

# Expert Hints:

01 -
  • The orange cream cheese frosting cuts through the sweetness in a way that feels festive but not cloying.
  • You can make the bars a day ahead and they actually taste better after the flavors settle overnight.
  • They look impressive with the white chocolate drizzle, but the drizzle is totally optional if youre short on time.
  • The texture is part cookie, part blondie, which means they hold up beautifully on a dessert table without falling apart.
02 -
  • Dont skip the parchment paper overhang, trying to cut bars in the pan is a mess and youll lose half the frosting.
  • If your cream cheese isnt fully softened, the frosting will be lumpy no matter how long you beat it.
  • Let the bars cool completely before frosting, or the heat will turn your beautiful frosting into a sad, runny glaze.
  • Chop the cranberries before folding them in, whole ones create uneven texture and make the bars harder to cut cleanly.
03 -
  • Use a bench scraper or offset spatula to spread the frosting smoothly and evenly, it makes a huge difference in how professional they look.
  • Melt the white chocolate for drizzling in a small microwave-safe bowl in 15-second bursts, stirring each time, so it doesnt seize or burn.
  • If youre cutting the bars for a party, chill them first so the frosting stays firm and the cuts are clean.
  • Dont skip the parchment overhang, it turns removing the bars from the pan into a one-step, no-stress move.
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