One chilly December afternoon, I found myself craving something sweet but festive—something that screamed holiday without being a total sugar bomb. That’s when I stumbled upon this cranberry bliss bars recipe, and let me tell you, it changed the game for my holiday treats forever.
I’ve made these bars at least a dozen times now, sometimes as gifts, sometimes just for me (don’t judge). The combination of tart cranberries, creamy frosting, and that soft, buttery base hits all the right notes, especially when the house smells like cinnamon and vanilla. If you’ve never made cranberry bliss bars before, get ready to fall in love with your new go-to holiday dessert.
Why You’ll Love This Recipe
Okay, real talk: this cranberry bliss bars recipe has totally spoiled me for any other holiday treat.
- ✅ Perfect balance of tart and sweet: The cranberries give just enough zing to cut through the sweet, creamy frosting—no one-sided sugar overload here.
- ✅ No fancy ingredients or equipment: You probably already have everything sitting in your pantry and fridge, and it all comes together in under an hour.
- ✅ Crowd-pleaser for any holiday get-together: I’ve brought these to family parties, work potlucks, and even casual cookie swaps, and they disappear fast every single time.
- ✅ Make-ahead friendly: Bake them a day or two in advance and keep them refrigerated—they actually taste better once the flavors meld.
Honestly, these bars are the kind of recipe that makes you look like a holiday baking rockstar without breaking a sweat. If you want to impress friends or just treat yourself to something indulgent yet balanced, this cranberry bliss bars recipe is the one.
What Ingredients You’ll Need
Here’s the thing about this ingredient list: it’s straightforward and uses mostly pantry staples, but each one plays a crucial role. I’m picky about a few of them, so I’ll share my favorite brands and swaps too.
- All-purpose flour (2 ½ cups / 315g) — I swear by King Arthur flour for consistent baking. It gives that sturdy but tender crumb you want in bars.
- Baking powder (2 teaspoons) — This is your rising agent, so don’t skimp.
- Salt (½ teaspoon) — Balances the sweetness, just a pinch is enough.
- Unsalted butter (1 cup / 226g, softened) — Use real butter here. Margarine or substitutes just don’t give the same rich flavor or texture.
- Brown sugar (1 cup / 200g, packed) — I like using light brown sugar for that hint of molasses flavor that deepens the taste.
- Granulated sugar (½ cup / 100g) — Adds the right touch of sweetness without overpowering.
- Eggs (2 large, room temperature) — Room temp eggs mix better, trust me on this.
- Vanilla extract (1 tablespoon) — I always use pure vanilla extract (Nielsen-Massey is my fave). It makes a huge difference.
- Dried cranberries (1 cup / 120g) — The star of the show! I like ones without added sugar, but any will work.
- White chocolate chips (1 cup / 170g) — I prefer Ghirardelli for melting smooth and tasting creamy.
For the frosting:
- Cream cheese (8 oz / 226g, softened) — Full fat, no shortcuts here.
- Unsalted butter (½ cup / 113g, softened)
- Powdered sugar (2 cups / 240g) — Sifted to avoid lumps.
- Vanilla extract (1 teaspoon)
- Orange zest (1 teaspoon) — This adds a subtle brightness that pairs beautifully with the cranberries.
If you want to mix things up, frozen cranberries can work, but don’t thaw them before adding or they’ll bleed into the batter. Also, if you’re out of cream cheese, mascarpone is a decent substitute for the frosting, but it’s richer and less tangy.
Equipment Needed
You don’t need a fancy kitchen to make these cranberry bliss bars—trust me, I’ve made them in cramped apartments and holiday rental kitchens alike.
- 9×13-inch baking pan — I use a metal one with a non-stick coating, but glass works too. Line it with parchment paper for easier removal.
- Mixing bowls — One large for the wet ingredients and one for the dry. Keeps things tidy.
- Hand mixer or stand mixer — Definitely makes creaming the butter and sugar easier, but a sturdy whisk and some elbow grease can do the trick.
- Measuring cups and spoons — I like using a kitchen scale for flour and sugar because baking is chemistry, but measuring cups work fine too.
- Spatula — For scraping down bowl sides and folding in cranberries and chocolate chips gently.
- Zester or microplane — To get that fresh orange zest for the frosting. If you don’t have one, finely chopping orange peel works.
Quick note: If you don’t have a hand mixer, a blender or food processor can melt and mix butter and sugar, but it’s not my favorite method for this recipe.
How to Make It: Step-by-Step
- Preheat and Prep (10 minutes)
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to help lift the bars out later. Lightly grease the parchment paper with butter or baking spray. - Mix Dry Ingredients (3 minutes)
In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside. - Cream Butter and Sugars (5 minutes)
In a large bowl, use a hand mixer on medium speed to cream 1 cup (226g) softened unsalted butter with 1 cup (200g) packed light brown sugar and ½ cup (100g) granulated sugar until light and fluffy—about 3-4 minutes. This step is where the texture magic starts. - Add Eggs and Vanilla (2 minutes)
Beat in 2 large room temperature eggs, one at a time, then stir in 1 tablespoon pure vanilla extract. The batter will be glossy and smooth. - Combine Wet and Dry (3 minutes)
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as you don’t see streaks of flour—overmixing makes the bars tough. - Fold in Cranberries and White Chocolate Chips (2 minutes)
Using a spatula, gently fold in 1 cup (120g) dried cranberries and 1 cup (170g) white chocolate chips. Make sure they’re evenly distributed but don’t overwork the batter. - Bake (25-30 minutes)
Spread the batter evenly in the prepared pan. Bake at 350°F (175°C) for 25-30 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The edges will start to pull away slightly from the pan. - Cool Completely (at least 45 minutes)
Let the bars cool in the pan on a wire rack until completely cool. This is crucial so the frosting doesn’t melt. - Make the Frosting (10 minutes)
In a large bowl, beat 8 oz (226g) softened cream cheese with ½ cup (113g) softened unsalted butter until smooth and creamy. Gradually add 2 cups (240g) sifted powdered sugar and 1 teaspoon vanilla extract, mixing on low until combined, then increase speed until fluffy. Stir in 1 teaspoon fresh orange zest. - Frost and Chill (at least 30 minutes)
Spread the frosting evenly over the cooled bars. For an extra festive touch, sprinkle a few dried cranberries or white chocolate chips on top. Chill the bars in the fridge for at least 30 minutes to set the frosting before slicing into squares.
At this point, you’re about an hour in, and your kitchen smells like a holiday wonderland. The hardest part? Waiting for the bars to cool and the frosting to set. Trust me, it’s worth it.
My Best Tips & Techniques
Okay, here’s where I spill all the secrets from making these cranberry bliss bars too many times to count.
- Don’t skip room temperature ingredients: I’ve learned the hard way that cold butter or eggs can make the batter lumpy or slow to mix. Plan ahead and let them sit out for about 30 minutes.
- Blend your sugars well: Creaming the butter and sugars for a full 3-4 minutes really makes the bars lighter and gives that subtle caramel flavor.
- Be gentle folding in cranberries and chips: Overmixing here crushes dried fruit and melts chocolate chips prematurely, which changes the texture and look.
- Line your pan with parchment paper: This is a game-changer for getting perfect squares out without crumbling. I always use the overhang method so I can lift the whole slab out.
- Resist the urge to frost warm bars: Cream cheese frosting melts fast and gets runny. Cooling completely before frosting makes slicing clean and keeps your countertop clean.
- Chill the bars after frosting: It firms up the frosting and makes the bars easier to cut without smudging.
- Use fresh orange zest: It adds a brightness you won’t believe. I keep a microplane handy year-round just for this.
- Watch your baking time: Oven temps vary, so start checking at 25 minutes. A few moist crumbs on your toothpick means perfect moistness.
Ways to Mix It Up
Once you nail the classic cranberry bliss bars recipe, here’s how I like to switch things up depending on mood or occasion.
- Pistachio Twist: Swap half the white chocolate chips for chopped pistachios and sprinkle some crushed pistachios on top of the frosting for crunch and color. It’s a fun, nutty upgrade.
- Orange Cranberry Zing: Add 2 teaspoons of orange zest to the batter itself for an extra citrus pop. I’ve done this when I want it extra bright and festive.
- Dark Chocolate Swap: Replace white chocolate chips with dark or semi-sweet chocolate chips. The bittersweet contrast with cranberries is dreamy.
- Gluten-Free Version: Use a 1:1 gluten-free baking flour blend (Bob’s Red Mill is my favorite). Texture is slightly denser but still delicious.
- Vegan Adaptation: I haven’t tried this myself, but readers report success with vegan butter, flax eggs, and dairy-free cream cheese alternatives.
- Spiced Up: Add ½ teaspoon cinnamon and a pinch of nutmeg to the dry ingredients for a warm holiday vibe.
- Nutty Delight: Fold in ¾ cup chopped toasted walnuts or pecans with the cranberries for extra texture and flavor.
Serving Ideas & Storage
These cranberry bliss bars are versatile and easy to enjoy any time during the holidays.
- Serving suggestions: I love slicing them into small squares and serving alongside hot coffee or mulled wine. They’re perfect for brunch spreads or as a sweet snack after dinner.
- Gift-worthy packaging: Wrap individual bars in festive parchment paper or place in decorative tins for homemade holiday gifts.
- Storage at room temperature: Keep bars in an airtight container for up to 3 days. The frosting gets creamier as it sits—my personal fave.
- Refrigerate for longer: Store in the fridge for up to a week. Bring to room temp or microwave briefly before serving for a softer bite.
- Freeze for meal prep: Freeze unfrosted bars for up to 3 months. Thaw overnight in the fridge, then frost before serving. You can also freeze frosted bars, but let them thaw slowly to avoid sogginess.
- Reheating tips: For a warm treat, pop a slice in the toaster oven or microwave for 15-20 seconds. The white chocolate will melt just enough to be heavenly.
Pro tip: If the bars get a bit stale, cut them into cubes and toss in a hot cereal or yogurt parfait for an easy flavor boost.
Nutritional Info & Health Benefits
I’m no dietitian, but here’s what I appreciate about this cranberry bliss bars recipe.
| Nutrient | Per Bar (1/16th of recipe) |
|---|---|
| Calories | 250 |
| Protein | 3g |
| Carbohydrates | 32g |
| Fat | 12g |
| Fiber | 1g |
The dried cranberries add antioxidants and vitamin C, and the orange zest provides a fresh dose of vitamin A and C as well. Using real butter and cream cheese means these bars are indulgent, but also packed with satisfying fats that keep you fuller longer. The white chocolate chips add creaminess and a touch of sweetness without going overboard.
Honestly, this is more of a treat than a health food, but it’s a festive indulgence I feel good about sharing and enjoying with family.
Final Thoughts
So that’s my cranberry bliss bars recipe—an easy, crowd-pleasing holiday treat that’s become a tradition in my kitchen. I know I’ve gone on about it (sorry, not sorry!), but when you find a recipe this good, you want to share it with everyone you know.
This recipe has saved me on more than one last-minute cookie swap or family gathering, and it never disappoints. Whether you stick with the original or try one of the fun variations, I hope these bars bring some extra joy and sweetness to your holiday season.
Give it a shot, make it your own, and don’t forget to tell me how it goes! Drop a comment below or tag me on Instagram @HolidayBakes—I seriously love seeing your baking adventures.
Happy holidays and happy baking! May your kitchen smell amazing and your heart feel full.
FAQs
Q: Can I use fresh cranberries instead of dried?
A: Fresh cranberries are more tart and watery, so they’d change the texture quite a bit. If you want to try, chop them finely and toss with a little sugar to mellow the tartness. Personally, I stick with dried cranberries because they hold up better and add chewiness.
Q: How do I know when the cranberry bliss bars are done baking?
A: Great question! Start checking at 25 minutes by inserting a toothpick near the center. You want a few moist crumbs clinging to it but no wet batter. The edges will be lightly golden and might pull away a bit from the pan—that’s your cue.
Q: Can I make these bars ahead of time?
A: Absolutely! They actually taste better a day later once the flavors meld. Just keep them covered in the fridge after frosting. If you want to prep even earlier, bake and freeze the unfrosted bars, then thaw and frost when you’re ready.
Q: What’s the best way to cut these bars cleanly?
A: Use a sharp knife and wipe it clean between cuts. For super clean slices, refrigerate the bars for at least 30 minutes to firm up the frosting. Running the knife under hot water and drying it before slicing also helps.
Q: Can I substitute the cream cheese frosting with something else?
A: You can swap the cream cheese frosting for a simple vanilla buttercream if you prefer. Just beat softened butter with powdered sugar and vanilla until fluffy. The tang from cream cheese is what makes the original so special, but vanilla buttercream is a tasty alternative.
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Cranberry Bliss Bars
- Total Time: 1 hour 20 minutes
- Yield: 16 servings 1x
Description
A festive holiday treat featuring a buttery base, tart dried cranberries, white chocolate chips, and a creamy cream cheese frosting with a hint of orange zest. Perfect for holiday gatherings and make-ahead friendly.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (120g) dried cranberries
- 1 cup (170g) white chocolate chips
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened (for frosting)
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment paper with butter or baking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened unsalted butter with light brown sugar and granulated sugar using a hand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until the batter is glossy and smooth.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the dried cranberries and white chocolate chips using a spatula, ensuring even distribution.
- Spread the batter evenly in the prepared pan and bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack, at least 45 minutes.
- For the frosting, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, mixing on low until combined, then increase speed until fluffy.
- Stir in the fresh orange zest.
- Spread the frosting evenly over the cooled bars.
- Optional: Sprinkle a few dried cranberries or white chocolate chips on top.
- Chill the bars in the refrigerator for at least 30 minutes to set the frosting before slicing into squares.
Notes
Use room temperature ingredients for best results. Line the pan with parchment paper with overhang for easy removal. Do not frost warm bars to avoid melting frosting. Chill bars after frosting for easier slicing. Start checking for doneness at 25 minutes. Variations include adding nuts, using dark chocolate chips, or making gluten-free or vegan adaptations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16th of rec
- Calories: 250
- Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: cranberry bliss bars, holiday dessert, cranberry bars, white chocolate, cream cheese frosting, holiday treats, easy baking
