Cranberry Bliss Bars with Orange Frosting (Printable Version)

Buttery bars loaded with dried cranberries and white chocolate, topped with tangy orange cream cheese frosting and sweet 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 fresh orange juice

→ Topping

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

# Method:

01 - Preheat oven to 350°F. Grease a 9×13 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 to 5 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet ingredients, mixing 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, smoothing the top surface.
08 - Bake for 25 to 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 paper 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 Suggestions:

01 -
  • The orange cream cheese frosting cuts through the sweetness in a way that makes you reach for a second piece without thinking.
  • You can mix the batter by hand if your mixer dies mid-recipe, which I learned the hard way during a power flicker.
  • They hold up beautifully in a tin, so you can bake them two days ahead and still look like a genius.
  • The white chocolate drizzle is optional, but it makes them look bakery-level fancy with almost no effort.
02 -
  • Do not frost the bars while they are still warm, or the cream cheese will slide right off and pool in the corners.
  • Chopping the cranberries prevents giant chewy clumps and makes every bite more balanced.
  • If your batter looks too thick to spread, that is normal, just press it into the pan with damp hands or the back of a spoon.
  • Melting white chocolate can seize if it gets too hot, so use short microwave bursts and stir constantly.
03 -
  • Use a pizza cutter to slice the bars into perfect squares without dragging the frosting.
  • If your frosting is too thick, add orange juice one teaspoon at a time until it reaches the right consistency.
  • Line your pan with enough parchment overhang to act as handles, it saves you from digging bars out with a spatula.
  • Let the melted white chocolate cool for a minute before drizzling, or it will spread too thin and disappear into the frosting.
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