Cranberry Bliss Bars Orange Frosting (Printable)

Buttery bars loaded with dried cranberries, topped with zesty orange cream cheese frosting and white chocolate drizzle.

# What You 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 for garnish
17 - 1/3 cup white chocolate, melted for drizzle

# Directions:

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 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 until evenly distributed.
07 - Spread batter evenly into prepared pan, smoothing the top surface for uniform thickness.
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 overhang 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 bars are completely cooled, spread frosting evenly over surface using an offset spatula or knife.
12 - Sprinkle additional chopped dried cranberries over frosting if desired. Drizzle melted white chocolate across top using a spoon or piping bag.
13 - Cut into squares or rectangles using a sharp knife and serve immediately or store as directed.

# Expert Advice:

01 -
  • The orange cream cheese frosting cuts through the sweetness in a way that keeps you reaching for another piece.
  • They look fancy enough for a cookie exchange but come together with pantry staples you probably already have.
  • The texture sits somewhere between a blondie and a cake, soft enough to feel special but sturdy enough to stack in a tin.
  • You can make them a day ahead and they actually taste better after the flavors have had time to settle.
02 -
  • If you frost the bars while they're even slightly warm, the cream cheese will slide right off and you'll end up with a puddle instead of a pretty layer.
  • Chopping the cranberries might seem fussy, but whole ones create uneven pockets that make the bars harder to cut cleanly.
  • Softened cream cheese and butter mean room temperature, not microwaved into a puddle; if they're too soft, the frosting won't hold.
03 -
  • Melt the white chocolate in short bursts in the microwave, stirring between each interval, or it will seize up and turn grainy.
  • Use a bench scraper or offset spatula to spread the frosting; it gives you more control and a smoother finish than a regular knife.
  • If your cranberries are too dry and hard, soak them in warm water for five minutes, then pat them dry before chopping.
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