Buttery blondie base, tangy cranberries, sweet white chocolate chips, and orange zest come together in this easy Cranberry Bliss Bar recipe.
Every year, as soon as the holiday lights go up, my brain goes straight to baking. Not shopping. Not wrapping. Baking. Last December, I found myself standing in line at my local coffee shop (you know the one), staring at their display case, and thinking… “Why are these Cranberry Bliss Bars so tiny? And why am I paying almost $5 for one?” It was the principle of it! So, I decided I was gonna make them at home. Bigger. Better. Cheaper.
Spoiler alert? I did it. And now, my family begs for these every December. Actually, scratch that. I’ve been known to whip up a batch in the middle of July. Christmas in July is a thing, right? My husband calls them “those fancy triangle things,” and my kids just call them “gone.” That’s how fast they disappear.
Why You’ll Love This Cranberry Bliss Bar Recipe?
So, why these bars? What makes this recipe worth your time (and precious white chocolate chips)?
- That soft, chewy blondie base. Not dry or cakey. Just the right amount of fudgy chew.
- The combo of sweet white chocolate and tart cranberries. It hits all the right notes—kind of like your favorite holiday playlist.
- Orange zest in the frosting. Trust me, it makes a difference. Adds a little zing that cuts through the sweetness.
- A full pan that costs less than a single bar at the coffee shop. And they’re bigger. And better. And you don’t even have to put on shoes.
Oh, and they freeze like a dream, which means you can hide a few away from your family. (Don’t worry, I won’t tell.)
Ingredient Notes:
Let’s break it down. Nothing fancy, but each one plays a part. Think of them like your holiday baking squad.
For the Blondies:
- Flour (2 ¼ cups): Basic all-purpose flour. The foundation.
- Baking Powder (1 ½ tsp): Gives them a little lift but keeps them dense enough.
- Salt & Cinnamon (¼ tsp + ⅛ tsp): Salt for balance. Cinnamon for warmth. You barely taste it, but it’s there.
- Melted Butter (¾ cup): Salted or unsalted—go with what you’ve got. I’m usually team salted.
- Light Brown Sugar (1 ½ cups): Adds that deep, molasses-y sweetness.
- Eggs (2): I try to let them come to room temp… but sometimes I forget. They still work.
- Vanilla Extract (1 tsp): Go for the real deal if you can swing it.
- Dried Cranberries (½ cup): Tart and chewy. Chop them a little if you want smaller bites.
- White Chocolate Chips (1 cup): Sweet and creamy. And yes, I sneak a few while baking.
For the Frosting and Topping:
- Cream Cheese (8 oz): Softened, or you’ll get lumps. Not the end of the world, but still.
- Orange Zest (1 tbsp): Fresh is best. Adds brightness.
- Powdered Sugar (1 cup): Sift if you remember. I usually don’t.
- White Chocolate Chips (1 cup): Half goes in the frosting, half gets melted for drizzling.
- Dried Cranberries (½ cup): Chopped up for a pretty topping.
How To Make Cranberry Bliss Bar?
Okay, ready? Here’s how I do it—no stress, no fuss. And if you get distracted by a phone call (guilty), they’re pretty forgiving.
Step 1: Prep Your Pan
Line a 13×9-inch baking dish with foil. Give it a quick spray with nonstick cooking spray. It makes getting the bars out later so much easier. Ask me how I know.
Step 2: Make the Blondie Base
Whisk your flour, baking powder, salt, and cinnamon in one bowl. In another, whisk your melted butter and brown sugar together. It’ll smell amazing already. Let that cool for a sec, then whisk in the eggs and vanilla.
Now stir the dry ingredients into the wet. Don’t overmix. Fold in your cranberries and white chocolate chips. Spread that gorgeous batter evenly into your pan and bake at 350°F for 18-21 minutes. They’ll be golden around the edges and just set in the middle.
Resist the urge to frost them warm. They need to cool completely—at least two hours. I usually use that time to wrap presents (or scroll TikTok).
Step 3: Make the Frosting
Want To Save This Recipe?
Beat your softened cream cheese with the orange zest and powdered sugar. It’s gonna look thick. That’s good! Add in half of the melted white chocolate and beat until smooth.
Step 4: Frost and Decorate
Spread the frosting on your cooled blondies. Sprinkle the chopped cranberries on top, then drizzle the remaining melted white chocolate in a zigzag. Or don’t. You’re the boss.
Step 5: Slice and Serve
Use the foil to lift the whole slab out of the pan. Slice into triangles if you want to channel your inner barista, or just go for squares if you’re in a hurry.
Storage Options:
These bars hold up so well.
- Fridge: Store in an airtight container for up to 5 days. They’re even better cold, IMO.
- Freezer: Wrap individually and stash them in the freezer for up to two months. Perfect for surprise guests… or snack attacks.
Variations and Substitutions:
Want to make them your own? Here are a few fun twists:
- Swap cranberries for dried cherries. A little sweeter, but still great.
- Use dark chocolate chips instead of white for a deeper flavor.
- Add chopped nuts—walnuts or pecans add a nice crunch.
- Make them gluten-free with a 1:1 gluten-free flour blend.
- Dairy-free? Use vegan butter, dairy-free cream cheese, and chocolate. I’ve done it, and they’re still a hit.
What to Serve with Cranberry Bliss Bar?
Pair these beauties with:
- A hot latte (bonus points if it’s a gingerbread one).
- A cup of spiced cider or mulled wine.
- Fresh fruit for a little balance.
- Or just pop one in your mouth straight from the fridge. No judgment.
Frequently Asked Questions:
Do I have to use orange zest?
Nah, but it gives a little brightness that’s worth it. Lemon zest works too!
Can I make these ahead?
Absolutely. They get better after a day in the fridge.
Can I freeze them?
Yep! Wrap ’em up tight and freeze for up to two months.
And there you have it—homemade Cranberry Bliss Bars that will make you the star of your next gathering… or the hero of your own snack stash. Either way, I can’t wait to hear how yours turn out! Let me know if you try them—or if you make any wild variations. I’m all ears!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Bliss Bar
Ingredients
For the Cookie Layer:
- 2 ¼ c all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ⅛ tsp ground cinnamon
- ¾ c salted butter melted
- 1 ½ c packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ c dried cranberries
- 1 c white chocolate chips
For the Frosting and Topping:
- 8 oz cream cheese softened
- 1 tbsp grated orange zest
- 1 c powdered sugar sifted
- 1 c white chocolate chips melted
- ½ c dried cranberries roughly chopped
Instructions
Blondie Base:
- First preheat your oven to 350°F (175°C). Take a 13x9-inch baking dish. Line it with foil. Give it a spray of nonstick spray.
- In a bowl whisk together 2 ¼ cups of flour, 1 ½ teaspoons of baking powder, ¼ teaspoon of salt and a pinch of cinnamon.
- Next in another bowl whisk together ¾ cup of butter and 1 ½ cups of sugar. Let it cool down for a bit.
- Now beat in the eggs (2 in total). Add in the vanilla extract (1 teaspoon).
- Combine the ingredients with the butter mixture until there are no streaks of flour left.
- Time to stir in the dried cranberries (½ cup) and white chocolate chips (1 cup).
- Spread out the batter evenly into the pan. Pop it into the oven for 18 to 21 minutes. Once done allow it to cool completely for two hours.
Frosting:
- In a bowl beat together softened cream cheese (8 ounces), orange zest (1 tablespoon) and sifted sugar (1 cup).
- Gradually mix in melted chocolate chips (½ cup).
Finishing Touches:
- Smoothly spread the frosting, over your cooled blondies.
- Sprinkle them with chopped dried cranberries (½ cup).
- For that touch drizzle on some melted white chocolate chips (remaining ½ cup).
- To serve these treats easily use the foil handles to lift them out from the pan. Cut them into squares or triangles as desired.
- Remember to store these goodies in your refrigerator until you're ready to enjoy them!
Notes
