Cranberry Bliss Bars are the perfect holiday treat, combining the festive flavors of sweetened dried cranberries, creamy white chocolate, and a tangy orange cream cheese icing. These bars are similar to the ones you might find in your favorite coffee shop but even better when made at home. The combination of textures from the chewy blondie base to the smooth cream cheese icing makes these bars an irresistible addition to any holiday dessert table.
Ingredients:
White Chocolate Cranberry Blondies:
- 2 cups all-purpose flour (spooned & leveled) (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup unsalted butter (melted and slightly cooled) (170 grams)
- 1 ½ cups packed light brown sugar (300 grams)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- ¾ cup white chocolate chips (135 grams)
- ¾ cup sweetened dried cranberries (90 grams)
Orange Cream Cheese Icing:
- 8 ounces brick-style cream cheese (softened)
- 1 ¼ cups powdered sugar (150 grams)
- 1 teaspoon freshly grated orange zest
- ½ teaspoon pure vanilla extract
Toppings:
- ⅓ cup sweetened dried cranberries (40 grams)
- ¼ cup white chocolate chips (45 grams)
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to make removal easier. Spray the lining with nonstick cooking spray and set it aside.
Step 2: Make the Blondie Batter
In a large bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt. Set this dry mixture aside. In another large mixing bowl, whisk the melted butter and packed light brown sugar together until well combined. Then, whisk in the eggs and vanilla extract until the mixture is smooth. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter to avoid dense bars. Gently fold in the white chocolate chips and sweetened dried cranberries.
Step 3: Bake the Blondies
Scoop the blondie batter into your prepared 9×13-inch pan and spread it evenly into a single layer. Bake in the preheated oven for 25 to 30 minutes, or until the top is set and has a light golden brown color. To check for doneness, insert a toothpick into the center—it should come out with just a few moist crumbs. Once baked, transfer the pan to a wire rack to cool completely.
Step 4: Prepare the Orange Cream Cheese Icing
In a stand mixer fitted with the paddle attachment or using a handheld mixer, beat the softened cream cheese until it’s completely smooth. Gradually add the powdered sugar, mixing until the icing is fully combined and free of lumps. Add the freshly grated orange zest and vanilla extract and mix again until smooth and well incorporated. Scrape down the sides of the bowl as needed.
Step 5: Assemble the Bars
Once the blondies have cooled, spread the orange cream cheese icing evenly over the top. Smooth it out with a spatula to create a thick, even layer. Sprinkle the dried cranberries over the icing, distributing them evenly across the surface.
Step 6: Add the White Chocolate Drizzle
Place the white chocolate chips in a microwave-safe bowl. Microwave in 20 to 30-second intervals, stirring between each, until the chocolate is completely melted and smooth. Drizzle the melted white chocolate over the top of the bars, using either a spoon or a piping bag for more precise lines. For best results, place the pan in the refrigerator for 15 to 20 minutes to allow the white chocolate drizzle to harden.
Step 7: Slice the Bars
Once the white chocolate has set, carefully lift the bars out of the pan using the parchment paper or foil overhang. Slice the bars into 12 squares, and then slice each square diagonally to create 24 triangle-shaped bars.
Serving and Storage Tips:
- Serving: These Cranberry Bliss Bars are best served slightly chilled or at room temperature. They pair wonderfully with coffee or tea, making them perfect for holiday gatherings.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—wrap them individually and store in a freezer-safe bag for up to 2 months. Just thaw in the fridge overnight before serving.
Helpful Notes:
- Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the blondies dense and tough.
- Softening the cream cheese: Ensure the cream cheese is softened to room temperature before beating. This will make it easier to blend with the powdered sugar and create a smooth, creamy icing.
- Chill the bars before slicing: Chilling the bars for 15-20 minutes after adding the white chocolate drizzle helps the chocolate set, making them easier to slice cleanly.
Tips from Well-Known Chefs:
- Martha Stewart: “When baking blondies, make sure your butter is slightly cooled before mixing it into the sugar. This prevents the eggs from scrambling and ensures a smoother batter.”
- Ina Garten: “For the best flavor, always use freshly grated orange zest. It brings a bright citrus note that enhances the cream cheese frosting.”
Frequently Asked Questions:
- Can I use fresh cranberries instead of dried cranberries?
Dried cranberries are ideal for this recipe because of their chewy texture and sweetness. Fresh cranberries may add too much moisture and could make the blondies soggy. - Can I substitute the orange zest with lemon zest?
Yes, lemon zest can be used in place of orange zest if you prefer a different citrus flavor. - What if I don’t have a microwave for melting the white chocolate?
You can melt the white chocolate in a double boiler on the stovetop, stirring constantly until smooth. - Can I make the bars ahead of time?
Yes, these bars can be made up to two days in advance. Store them in the refrigerator, and they’ll be ready to serve when needed. - How do I prevent the blondies from becoming dry?
Be sure not to overbake the blondies. They should have a slightly soft center when removed from the oven, which will firm up as they cool. - Can I freeze the bars?
Yes, these bars freeze well. Wrap each one individually, and store them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight before serving. - Can I use dark chocolate instead of white chocolate?
Yes, you can substitute white chocolate with dark chocolate for a richer flavor, though it will alter the overall taste of the bars. - What if I don’t have a 9×13 pan?
If you use a smaller pan, the bars will be thicker and may need a few extra minutes in the oven. Keep an eye on them while baking. - Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would be a great addition to these bars for added texture. - How do I keep the white chocolate drizzle smooth?
Melt the chocolate in short increments and stir frequently to prevent it from seizing. If it becomes too thick, add a small amount of vegetable oil to thin it out.
These Cranberry Bliss Bars are a festive, sweet, and tangy treat that will brighten up any holiday dessert table. Whether you’re hosting a gathering or preparing a treat for family and friends, these bars are a guaranteed hit. Enjoy!
