Easy Cranberry Bars
As a seasoned food blogger and home cook with over seven years of experience crafting these delectable Cranberry Bliss Bars, I’ve witnessed firsthand the transformative power they possess in captivating taste buds and creating warm memories around the table.
Over the years, I’ve perfected the recipe, incorporating subtle nuances and personal touches that elevate these bars from ordinary to extraordinary
The allure of Cranberry Bars lies in their harmonious blend of flavors and textures. The buttery blondie base, a canvas of warmth and richness, provides the perfect foundation for the tangy cranberries, their bursts of sweetness tempered by a touch of tartness.
The frosting, a symphony of creamy indulgence, adds a crowning touch, its delicate sweetness complementing the cranberries’ vibrancy.
The walnuts, a delightful addition, lend a touch of crunch and complexity, their earthy notes harmonizing with the cranberries’ tanginess. They provide a delightful contrast to the blondie base’s soft, chewy texture, creating a symphony of sensations in every bite.
Questions I often get about this recipe:
Q: What kind of white chocolate chips should I use?
A: You can use any type of white chocolate chips for this recipe. Semi-sweet or bittersweet white chocolate chips would also work well.
Q: Can I substitute the orange zest for something else?
A: Yes, you can substitute the orange zest for 1 teaspoon of orange extract.
Q: Can I use chopped nuts other than walnuts?
A: Yes, you can use chopped pecans, hazelnuts, or almonds in place of walnuts.
Q: How can I make the frosting more tart?
A: You can add a teaspoon of lemon juice to the frosting to make it more tart.
Q: How can I make the frosting less sweet?
A: You can reduce the amount of confectioners’ sugar in the frosting to make it less sweet.
Q: Can I freeze the cranberry bars?
A: Yes, you can freeze the cranberry bars for up to 2 months. Wrap the bars tightly in plastic wrap or aluminum foil before freezing.
Q: How long will the cranberry bliss bars last at room temperature?
A: The cranberry bars will last at room temperature for up to 3 days. Store them in an airtight container.
Q: Can I substitute the dried cranberries for something else?
A: Yes, you can substitute the dried cranberries for dried cherries, raisins, or dried apricots.
Q: How can I make the blondie base more moist?
A: You can add a tablespoon of honey or maple syrup to the blondie base to make it more moist.
Q: Can I make the blondie base more chewy?
A: You can add an extra tablespoon of flour to the blondie base to make it more chewy.
What you need to make these delicious bars:
For the Blondie Base:
1 cup (2 sticks) unsalted butter, softened
1¾ cups (350 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest
2½ cups (312.5 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
⅛ teaspoon ground ginger
1 cup (160 g) dried cranberries
½ cup Whole cranberries (for optional garnish)
½ cup (42 g) chopped walnuts (optional)
For the Frosting:
1 cup (160 g) white chocolate chips, melted and divided
8 ounces cream cheese, room temperature
¾ cup (94 g) confectioners’ sugar
1 teaspoon orange zest
½ cup (65 g) dried cranberries, chopped
For the Garnish:
Additional white chocolate chips for drizzling (optional)
Chopped Walnuts (optional)
Whole cranberries (optional)
How to make cranberry bars at home:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
To make the blondie base, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and orange zest.
In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries.
If using walnuts, add them to the batter and stir gently to incorporate.
Spread the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the blondie base is baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth. Stir in ½ cup of the melted white chocolate and orange zest.
Once the blondie base is cooled, spread the frosting over the top. Sprinkle with the remaining chopped dried cranberries.
For an extra touch of indulgence, drizzle additional melted white chocolate chips over the cranberries.
Refrigerate for at least 2 hours before cutting into bars.
Printable Recipe:
Easy Cranberry Bars
Ingredients
For the Blondie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups (350 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ⅛ teaspoon ground ginger
- 1 cup (160 g) dried cranberries
- ½ cup (42 g) chopped walnuts (optional)
For the Frosting:
- 1 cup (160 g) white chocolate chips, melted and divided
- 8 ounces cream cheese, room temperature
- ¾ cup (94 g) confectioners' sugar
- 1 teaspoon orange zest
- ½ cup (65 g) dried cranberries, chopped
For the Garnish:
- Additional white chocolate chips for drizzling (optional)
- Whole Cranberries (optional)
- Chopped Walnuts (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- To make the blondie base, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and orange zest
- In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dried cranberries.
- If using walnuts, add them to the batter and stir gently to incorporate.
- Spread the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean
- While the blondie base is baking, make the frosting. In a medium bowl, beat the cream cheese and confectioners' sugar until smooth. Stir in ½ cup of the melted white chocolate and orange zest.
- Once the blondie base is cooled, spread the frosting over the top. Sprinkle with the remaining chopped dried cranberries.
- For an extra touch of indulgence, drizzle additional melted white chocolate chips over the cranberries.
- Refrigerate for at least 2 hours before cutting into bars.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
More recipes from us:
Easy Christmas Cheesecake
Best Italian Wedding Soup Recipe
Christmas Cranberry Vodka Slush
