Save to Pinterest My sister started making these every December after she tried something similar at a coffee shop and came home determined to recreate it. The kitchen smelled like orange and butter for hours, and by the time she pulled them out of the oven, half the neighborhood had wandered over. Now they show up at every potluck, and honestly, people get competitive about who gets the corner pieces with extra frosting.
I brought a pan to a work event once, still warm from the oven, and they were gone in under ten minutes. Someone asked if I used a secret ingredient, and I realized the secret was just not skimping on the orange zest. The brightness from that zest makes the whole thing taste intentional, not just sweet.
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Ingredients
- Unsalted butter: Softened butter creams beautifully with the sugars and gives these bars their tender crumb; I leave mine on the counter for about an hour before starting.
- Brown sugar: The molasses adds a deep caramel note that plays perfectly with tart cranberries.
- Granulated sugar: Balances the brown sugar and keeps the texture from getting too dense.
- Eggs: They bind everything together and add richness; room temperature eggs mix in more smoothly.
- Vanilla extract: A teaspoon goes a long way in rounding out all the other flavors.
- All-purpose flour: The structure of the bars; I spoon it into my measuring cup and level it off to avoid a heavy batter.
- Baking powder and baking soda: Together they give just enough lift without making the bars cakey.
- Salt: A small amount sharpens the sweetness and makes the cranberries pop.
- Dried cranberries: Chopping them helps distribute their tartness evenly; I use kitchen shears to make it quick.
- White chocolate chips: They melt into sweet pockets throughout the bars and echo the drizzle on top.
- Cream cheese: Softened completely so the frosting stays silky and spreadable.
- Powdered sugar: Sweetens the frosting without any grittiness.
- Orange zest: This is where the magic lives; fresh zest from one orange makes the frosting almost floral.
- Orange juice: Thins the frosting just enough and doubles down on that citrus punch.
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Instructions
- Prep your pan:
- Preheat the oven to 350°F and line your 9x13 inch pan with parchment, leaving enough overhang to lift the bars out later. Greasing the pan first helps the parchment stay put.
- Cream the butter and sugars:
- Beat softened butter with both sugars until the mixture looks pale and fluffy, about 3 to 5 minutes. This step adds air and makes the bars tender instead of dense.
- Add eggs and vanilla:
- Mix in eggs one at a time, letting each one blend in before adding the next. Stir in vanilla until everything smells warm and sweet.
- Whisk the dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed.
- Combine wet and dry:
- Gradually fold the dry mixture into the wet ingredients, stirring just until no streaks of flour remain. Overmixing leads to tough bars, 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 distribute them evenly so every bite has a little of both.
- Spread and bake:
- Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, until the edges are golden and a toothpick in the center comes out clean.
- Cool completely:
- Let the bars cool in the pan for 15 minutes, then lift them out using the parchment and move to a wire rack. They need to be completely cool before frosting or the cream cheese will melt.
- 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 runny.
- Frost and garnish:
- Spread the frosting evenly over the cooled bars, then sprinkle with extra chopped cranberries if you like. Drizzle melted white chocolate over the top in zigzags or swirls.
- Cut and serve:
- Use a sharp knife to cut into squares or rectangles. Wipe the knife between cuts for clean edges.
Save to Pinterest The first time I served these, my friend who claims she doesnt like fruity desserts ate three and asked for the recipe. Thats when I knew the orange frosting was doing something special, turning skeptics into believers one bar at a time.
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How to Store Them
Keep these bars in an airtight container in the fridge for up to a week, though theyve never lasted that long in my house. The cream cheese frosting stays fresh and the bars actually get more flavorful as they sit. If youre stacking them, put a piece of parchment between layers so the frosting doesnt smear.
Make Ahead Tips
You can bake the bars a day or two in advance and store them unfrosted in the fridge, then frost them the morning of your event. The frosting itself can be made ahead and kept covered in the fridge, just let it come to room temperature and give it a quick stir before spreading. I also freeze unfrosted bars wrapped tightly in plastic and foil for up to a month, then thaw and frost when Im ready.
Swaps and Tweaks
If cranberries arent your thing, dried cherries or chopped apricots work beautifully and give the bars a different kind of sweetness. A quarter teaspoon of ground ginger in the batter adds a subtle warmth that makes them taste even more festive. For a less sweet version, cut the powdered sugar in the frosting to three quarters of a cup and add an extra teaspoon of orange juice.
- Try lemon zest and juice in the frosting for a brighter, sharper flavor.
- Swap half the white chocolate chips for dark chocolate if you want something less sweet.
- Add a pinch of cinnamon or cardamom to the batter for a cozy spice note.
Save to Pinterest These bars have become my go to whenever I need something that feels special without stressing me out. Theyre forgiving, theyre pretty, and they make people happy, which is really all you need from a dessert.
FAQs About This Recipe
- → Can I make these bars ahead of time?
Yes, these bars actually improve with time. Make them up to 2 days ahead and store in the refrigerator. The flavors meld beautifully overnight, making them even more delicious the next day.
- → How should I store cranberry bliss bars?
Keep bars in an airtight container in the refrigerator for up to 1 week. The cream cheese frosting requires cool storage. Bring to room temperature 15 minutes before serving for the best texture.
- → Can I freeze these bars?
Freeze unfrosted bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and add fresh frosting before serving.
- → What can I substitute for dried cranberries?
Dried cherries, chopped dried apricots, or tart dried currants work beautifully. Each brings a slightly different flavor profile while maintaining the delightful chewy texture.
- → Why did my bars turn out dry?
Overbaking is the most common cause. Check for doneness at 25 minutes—the center should still look slightly moist. Residual heat continues cooking the bars as they cool.
- → Can I reduce the sugar in this recipe?
You can reduce each sugar by 2-3 tablespoons without major texture changes. However, sugar contributes to moisture and tenderness, so drastic reduction may affect the final texture.
