Cranberry Bliss Bars with Orange Frosting

The first time I made cranberry bliss bars was purely by accident. I'd planned to make regular blondies but found a bag of cranberries staring at me from the pantry, begging to be used. What came out of the oven was something entirely different, a tangy sweet combination that had my family sneaking bites before I'd even finished frosting them. Now they're my most requested holiday treat, and I always double the recipe because one batch disappears faster than you'd believe possible.

Last December, my neighbor texted me at midnight asking for this recipe. She'd tried the bars I'd dropped off earlier that day and couldn't stop thinking about them. Her family had devoured the entire plate while watching holiday movies, and her husband kept asking when I was baking again. I sent over the recipe with my warning about doubling it, but I suspect she learned that lesson the hard way when she made a single batch for her office party the next week.

Ingredients

• Unsalted butter: Room temperature butter incorporates beautifully into the sugars, creating that tender, melt in your mouth texture that makes these bars impossible to resist
• Brown sugar: This adds moisture and a deep caramel note that pairs perfectly with the bright cranberries
• Granulated sugar: Helps create that crisp slightly sugary top that contrasts with the soft interior
• Eggs: Three eggs provide structure while keeping the bars rich and dense rather than cakey
• Vanilla extract: Don't skip this, it bridges all the flavors together
• All purpose flour: The foundation that holds everything together without becoming tough
• Baking powder and baking soda: These work together to give the bars just enough lift without making them fluffy
• Salt: A quarter teaspoon might seem small but it's essential for balancing all that sweetness
• Dried cranberries: Chopping them helps distribute their tart brightness evenly throughout every bite
• White chocolate chips: These melt slightly into the batter creating pockets of creamy sweetness
• Cream cheese: Make sure this is properly softened or you'll end up with lumpy frosting
• Powdered sugar: Sift it first to avoid any stubborn lumps in your frosting
• Orange zest: This is the secret ingredient that makes the frosting taste professionally crafted
• Orange juice: Fresh squeezed makes a noticeable difference in the frosting's bright flavor
• Additional cranberries and white chocolate: These toppings aren't just pretty, they add texture that tells people what's inside

Instructions

Prepare your baking space:

Preheat your oven to 350°F and line a 9×13 inch pan with parchment paper. Trust me, that overhang will be your best friend when it's time to lift the bars out later.

Cream the butter and sugars:

Beat the softened butter with both sugars for about 3 to 5 minutes until it's pale and fluffy. This step is worth the extra time because it creates the perfect texture.

Add the eggs and vanilla:

Drop in your eggs one at a time, letting each one fully incorporate before adding the next. Then pour in the vanilla and watch the batter become fragrant.

Whisk the dry ingredients:

In a separate bowl, combine your flour with baking powder, baking soda, and salt. This ensures everything is evenly distributed before it meets the wet ingredients.

Combine everything:

Gently mix the dry ingredients into your butter mixture, stopping as soon as you no longer see flour streaks. Overmixing will make your bars tough, and nobody wants that.

Fold in the good stuff:

Use a spatula to gently fold in those chopped cranberries and white chocolate chips. Take your time here to make sure every bite will have the perfect balance of add ins.

Spread and bake:

Evenly spread the batter into your prepared pan, smoothing the top. Bake for 25 to 30 minutes until the edges are golden and a toothpick comes out clean from the center.

Cool completely:

Let the bars rest in the pan for 15 minutes before using the parchment to lift them out. They must cool completely before frosting or it will melt right off.

Make the orange frosting:

Beat the softened cream cheese with powdered sugar until smooth, then add that bright orange zest and juice. The frosting should be spreadable but not runny.

Frost and garnish:

Spread the frosting evenly over your cooled bars, then scatter extra cranberries on top. Finish with a playful white chocolate drizzle and let your inner artist shine.

Save to Pinterest

My sister in law now requests these bars for every family gathering, birthday or not. She claims they're the only dessert that can pull her away from her famous pumpkin pie, and watching people choose between the two at Thanksgiving has become our favorite annual competition. These bars usually win, mostly because someone inevitably sneaks a second piece before pie is even served.

Make Ahead Magic

I've learned that these bars freeze remarkably well. I bake a double batch in late November, wrap them tightly in freezer safe containers, and suddenly I'm prepared for every unexpected holiday gathering, teacher gift, or midnight craving that December throws my way. Just thaw them in the refrigerator overnight and they're as good as fresh.

Frosting Freedom

Sometimes I skip the topping entirely and just do a thick layer of the orange cream cheese frosting. Other times I get fancy and create patterns with the white chocolate drizzle. Both versions disappear equally fast, so don't stress about making it look perfect. The taste is what people remember.

Perfect Pairings

These bars are stunningly good alongside a steaming mug of spiced chai or a strong cup of coffee. The sharp orange notes in the frosting cut through rich drinks, while the buttery base stands up perfectly to bold flavors. I've also served them with vanilla ice cream for an over the top dessert that had everyone asking for seconds.

• Coffee with a splash of cream
• Hot chocolate topped with marshmallows
• Sparkling cranberry juice for a festive touch

Save to Pinterest

Whether you're making these for a cookie exchange, a holiday party, or just a Tuesday night craving, I hope they bring as much joy to your kitchen as they have to mine. Happy baking, friend.

Recipe FAQs

→ Can I make these bars ahead of time?

Yes, these bars actually taste better the next day as the flavors have time to meld together. Store them in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best texture and flavor.

→ Can I freeze cranberry bliss bars?

Absolutely! Wrap the unfrosted bars tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then add the frosting and white chocolate drizzle before serving.

→ What can I substitute for dried cranberries?

You can use chopped dried cherries, dried apricots, or tart cherries for a different flavor profile. Fresh cranberries work too but will add more moisture and tartness to the bars.

→ Why did my bars turn out dense or heavy?

Overmixing the batter can develop too much gluten, resulting in dense bars. Mix only until the dry ingredients are just incorporated. Also, ensure your butter is properly softened but not melted for the best texture.

→ Can I use a different size pan?

A 9x13-inch pan is ideal for 24 bars. Using a smaller pan will make thicker bars that may require longer baking time. A larger pan will yield thinner bars that bake faster. Adjust baking time accordingly and test with a toothpick for doneness.