Save to Pinterest The smell of orange zest hitting warm cream cheese is one of those scents that pulls you straight into December. I was testing this recipe on a rainy Tuesday, thinking I'd just make a quick batch for myself, but my neighbor knocked on the door mid-frosting and left twenty minutes later with half the pan. She said it tasted like the holidays should, but without the fuss of rolling cookies or tempering chocolate. I've made these bars at least a dozen times since, and they always disappear faster than I expect.
I brought these to a potluck once, still warm in the pan, and someone asked if I'd ordered them from a bakery. That might be the best compliment I've ever gotten for something I made in under two hours. A friend who claims she doesn't like cranberries ate three squares and texted me for the recipe the next morning. There's something about the way the tart fruit softens into the buttery base that just works, even for skeptics.
Ingredients
- Unsalted butter: Softened butter creams beautifully with sugar and gives these bars their rich, melt-in-your-mouth texture without making them greasy.
- Brown sugar: The molasses adds a subtle caramel note that plays well with cranberries, and it keeps the bars chewy instead of cakey.
- Granulated sugar: Balances the brown sugar and helps the edges crisp up just enough for contrast.
- Eggs: They bind everything together and give the bars structure, so don't skip the step of adding them one at a time.
- Vanilla extract: A teaspoon is all you need to round out the flavors without competing with the orange.
- All-purpose flour: The backbone of the batter, measured correctly it keeps the bars from spreading or sinking.
- Baking powder and baking soda: Together they give a gentle lift, so the bars aren't dense but still have a nice chew.
- Salt: Just a pinch balances the sweetness and makes the cranberries pop.
- Dried cranberries: Chopped cranberries distribute more evenly and their tartness is the whole point of these bars.
- White chocolate chips: They melt into little pockets of sweetness and add a creamy contrast to the fruit.
- Cream cheese: Softened cream cheese is essential for a smooth frosting that doesn't clump or tear the bars when you spread it.
- Powdered sugar: It dissolves instantly into the cream cheese and keeps the frosting silky.
- Orange zest: Fresh zest is a must, it brings a bright, floral note that bottled juice just can't match.
- Orange juice: A couple tablespoons thin the frosting just enough to make it spreadable and amplify the citrus flavor.
- White chocolate for drizzle: Melted white chocolate adds a bakery-style finish, and microwaving in short bursts keeps it from seizing.
Instructions
- Prep the pan:
- Grease your 9x13-inch pan and line it with parchment, letting the edges hang over like handles. This makes lifting the whole slab out so much easier, and you won't have to wrestle with a spatula later.
- Cream the butter and sugars:
- Beat softened butter with both sugars until the mixture looks pale and fluffy, about three to five minutes. This step traps air and gives the bars their tender crumb.
- Add eggs and vanilla:
- Mix in eggs one at a time, letting each one blend in before adding the next. Stir in the vanilla until everything smells sweet and cohesive.
- Combine the dry ingredients:
- Whisk flour, baking powder, baking soda, and salt in a separate bowl. This ensures even distribution so you don't get pockets of leavening or raw flour.
- Mix wet and dry:
- Gradually fold the dry mixture into the wet, stirring just until no streaks remain. Overmixing makes the bars tough, so stop as soon as it comes together.
- Fold in cranberries and chips:
- Use a spatula to gently fold in chopped cranberries and white chocolate chips. Try to spread them evenly so every bite has a little of both.
- Spread and bake:
- Pour the batter into the prepared pan and smooth the top with your spatula. Bake at 350°F for 25 to 30 minutes, until the edges are golden and a toothpick comes out clean.
- Cool completely:
- Let the bars cool in the pan for 15 minutes, then lift them out by the parchment and set on a wire rack. They need to be completely cool before frosting, or the cream cheese will melt and slide off.
- Make the frosting:
- Beat softened cream cheese and powdered sugar until smooth, then mix in orange zest and juice. The frosting should be creamy and spreadable, not stiff or runny.
- Frost and garnish:
- Spread the frosting evenly over the cooled bars. Sprinkle with extra chopped cranberries if you like, then drizzle melted white chocolate over the top for a finishing touch.
- Slice and serve:
- Cut into squares or rectangles with a sharp knife, wiping the blade between cuts for clean edges. Serve immediately or store in the fridge.
Save to Pinterest These bars have become my go-to when I need to bring something that feels festive but doesn't require rolling dough or decorating dozens of cookies. I made them for a friend's baby shower in March, swapped the cranberries for dried cherries, and everyone still raved. There's something generous about a bar dessert, it feeds a crowd without making you feel like you've been in the kitchen all day.
Storing and Making Ahead
These bars actually taste better the next day, after the frosting has had time to set and the flavors have mingled. I keep them in an airtight container in the fridge for up to a week, and they stay moist and chewy the whole time. You can freeze the unfrosted bars for up to three months, then thaw and frost them the day you plan to serve. If you're making them ahead for a party, frost them the night before and store them in the fridge, they'll slice cleaner when cold.
Customizing the Flavors
I've added a quarter teaspoon of ground ginger to the batter before, and it gave the bars a warm, spicy edge that felt very holiday. You can swap the cranberries for dried cherries, chopped apricots, or even a mix of both if you want to change things up. Some people like to add a handful of chopped pecans or walnuts for crunch, though I prefer to keep them soft and fruity. The orange zest in the frosting is what makes these special, but you could try lemon zest if you want something a little lighter and brighter.
Serving Suggestions
I like to cut these into small squares and stack them on a platter with a dusting of powdered sugar on top. They pair beautifully with hot coffee, black tea, or even a glass of cold milk if you're serving them to kids. If you're feeling fancy, serve them on a wooden board with fresh orange slices and a few whole cranberries scattered around for color.
- Cut them into larger rectangles for a more substantial dessert portion.
- Wrap individual bars in wax paper and tie with twine for edible holiday gifts.
- Serve them slightly chilled straight from the fridge for a firmer, fudgier texture.
Save to Pinterest These bars have a way of making any gathering feel a little more special without demanding much from you. Bake them once, and I promise you'll find excuses to make them again.
Questions & Answers
- → Can I make these bars ahead of time?
Absolutely—these bars actually taste better the next day as flavors meld. Prepare up to 2 days ahead, store in the refrigerator, and bring to room temperature 30 minutes before serving.
- → What's the best way to cut clean squares?
Chill the frosted bars for at least 1 hour before cutting. Use a sharp knife warmed under hot water and wiped clean between cuts for perfectly neat edges.
- → Can I freeze cranberry bliss bars?
Yes! Freeze unfrosted bars wrapped tightly for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
- → What can I substitute for dried cranberries?
Dried cherries, chopped dried apricots, or tart dried cherries work beautifully. For a tropical twist, try dried tart cherries with a splash of lime instead of orange.
- → Why did my bars turn out dry?
Overbaking is the most common cause. Check at 25 minutes—bars should still feel slightly soft in the center since they continue cooking while cooling. Also ensure you measured flour properly, not packing it down.
- → Can I make these without the frosting?
The bars are delicious on their own as a blondie-style treat. For a simpler finish, skip the frosting and just drizzle with melted white chocolate, or dust with powdered sugar before serving.