Cranberry Bliss Bars
Chewy blondie cookie bars topped with tangy cream cheese frosting, white chocolate, and festive dried cranberries—a cozy, Starbucks-inspired holiday treat with a hint of orange.
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 1/2 cups light brown sugar packed (300 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest finely grated (from about 1 medium orange)
- 2 cups all-purpose flour spooned and leveled (240 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup dried cranberries roughly chopped (120 g) for blondie base
- 3/4 cup white chocolate chips or chopped white chocolate (130 g) for blondie base
- 8 oz cream cheese softened, full-fat (226 g)
- 1/4 cup unsalted butter softened (56 g) for frosting
- 2 cups powdered sugar sifted (240 g)
- 1 teaspoon pure vanilla extract for frosting
- 1–2 teaspoons orange juice or milk as needed for frosting texture
- 1 pinch salt for frosting, to balance sweetness
- 1/3 cup dried cranberries finely chopped (50 g) for topping
- 1/3 cup white chocolate melted (chips or baking bar, about 55 g) for drizzle
- orange zest extra for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
- In a large bowl, whisk together the melted, slightly cooled butter and packed brown sugar until thick and glossy. Add the eggs, vanilla, and orange zest; whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until no streaks of flour remain. The batter will be thick and spreadable, similar to cookie dough.
- Fold in the roughly chopped dried cranberries and white chocolate chips or chopped white chocolate just until evenly distributed, avoiding overmixing.
- Scrape the batter into the prepared pan and spread into an even layer, pushing gently into the corners. Bake for 18–22 minutes, or until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Place the pan on a wire rack and let the blondie base cool completely. For easier frosting and cleaner slices, chill the cooled base in the refrigerator for 20–30 minutes.
- In a medium bowl or stand mixer, beat the softened cream cheese and softened butter together until smooth and creamy. Add the powdered sugar, vanilla, a pinch of salt, and 1 teaspoon of orange juice or milk. Beat on medium speed until fluffy. If too thick, add up to 1 more teaspoon of liquid; if too thin, beat in a little more powdered sugar.
- Lift the cooled blondie slab out of the pan using the parchment and place it on a cutting board. Spread the cream cheese frosting evenly over the top, all the way to the edges.
- Sprinkle the finely chopped dried cranberries evenly over the frosting and press very gently so they adhere. Drizzle the melted white chocolate over the top in thin zigzags or swirls.
- Chill the frosted bars for 1–2 hours, or until the topping is set. For classic coffee-shop style, cut the slab into rectangles, then slice each rectangle diagonally into triangles. Serve chilled or at cool room temperature.
Notes
Do not overbake the blondie base—pull it when the center is just set and a toothpick shows a few moist crumbs for a chewy texture. Use room temperature cream cheese and butter for a smooth frosting without lumps. Chop cranberries small so they distribute and slice cleanly. Adjust sweetness by reducing white chocolate slightly or adding a touch more salt to the frosting. A little orange zest brightens the overall flavor without making the bars taste strongly of orange.
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