Cranberry Bliss Bars Orange Frosting (Printable)

Buttery bars loaded with 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 orange juice

→ Topping

16 - 1/4 cup dried cranberries, chopped
17 - 1/3 cup white chocolate, melted

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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. Do not overmix.
06 - Fold in chopped cranberries and white chocolate chips using a spatula.
07 - Spread batter evenly into prepared pan, smoothing the top.
08 - Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and edges are golden brown.
09 - Allow bars to cool in the pan for 15 minutes, then lift out using parchment and transfer to wire rack to cool completely.
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 completely cool, spread frosting evenly over bars.
12 - Sprinkle with additional chopped cranberries if desired. Drizzle melted white chocolate over the top using a spoon or piping bag.
13 - Cut into squares or rectangles and serve.

# Expert Advice:

01 -
  • The orange cream cheese frosting adds brightness that keeps each bite from feeling too heavy or one note.
  • They travel beautifully in a tin, which means you can bring them to a party without worrying about melted icing or crumbled edges.
  • You get that bakery look with minimal effort, and people always assume they took longer than they actually did.
  • The white chocolate drizzle is optional, but it makes the bars look like you care, even if you're running on three hours of sleep.
02 -
  • If you frost the bars while they're still warm, the cream cheese will slide right off and pool at the edges, and no amount of refrigeration will fix that mess.
  • Chopping the cranberries before folding them in makes a huge difference, whole ones sink and clump together instead of spreading through the batter.
  • White chocolate seizes if it gets too hot, so melt it in short bursts and stir constantly, or use a double boiler if you're nervous.
03 -
  • Use parchment paper with at least two inches of overhang on each side, it makes lifting the whole slab out of the pan effortless and keeps the edges from tearing.
  • Let the cream cheese and butter sit out for an hour before you start, cold dairy doesn't blend smoothly and you'll end up with lumps in both the batter and the frosting.
  • If your white chocolate drizzle hardens too fast, add a tiny drop of vegetable oil to thin it out and give yourself more working time.
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