Cranberry Bliss Bars

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These cranberry bliss bars are soft and chewy, full of flavor, and topped with the creamiest cream cheese frosting.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 240

Author Lily Ernst

Ingredients

Cookie base:

2 cups (240g) cake flour (or 1 & 1/2 cups (210g) all-purpose flour mixed with 1/4 cup (30g) cornstarch)
1 tsp baking powder
1/2 tsp ground ginger
1/2 tsp salt
3/4 cup (170g) unsalted butter melted and slightly cooled
1 & 1/2 cups (300g) lightly packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp orange extract
3/4 cup (135g) white chocolate chips
3/4 cup (90g) dried cranberries

Cream cheese frosting:

8 oz brick cream cheese softened
1 & 1/2 cups (180g) powdered sugar
1/2 tsp vanilla extract
1/2 tsp orange extract

Toppings:

1/3 cup (40g) dried cranberries roughly chopped
2 Tbsp white chocolate chips

Instructions

Preheat oven to 350F. Line and grease a 9x13" baking pan with parchment paper with overhang sides for easy removal.
In a medium bowl, toss together the flour, baking powder, ground ginger, and salt. Set aside.
2 cups (240g) cake flour, 1 tsp baking powder, 1/2 tsp ground ginger, 1/2 tsp salt
In a large bowl, whisk together the melted butter and brown sugar until smooth and glossy.
3/4 cup (170g) unsalted butter, 1 & 1/2 cups (300g) lightly packed light brown sugar
Add in the eggs and extracts and whisk again until well combined.
2 large eggs, 1 tsp vanilla extract, 1 tsp orange extract
Stir in the dry ingredients until just combined. Fold in the white chocolate chips and dried cranberries.
3/4 cup (135g) white chocolate chips, 3/4 cup (90g) dried cranberries
Transfer the mixture to the prepared pan. Evenly spread out the batter with an offset spatula.
Bake for 25-30 minutes until set and golden brown around the edges. Let cool completely before frosting.
In a large mixing bowl, beat the cream cheese until smooth.
8 oz brick cream cheese
Add the powdered sugar and extracts and mix again until smooth.
1 & 1/2 cups (180g) powdered sugar, 1/2 tsp vanilla extract, 1/2 tsp orange extract
Spread the cream cheese frosting evenly on top of the cookie bars using an offset spatula. Sprinkle the dried cranberries on top.
1/3 cup (40g) dried cranberries
Melt the white chocolate in the microwave at 50% power for 30 seconds at a time until completely melted. Transfer the melted chocolate to a piping bag (or ziplock bag). Cut a small part of the tip (or corner) and drizzle in a zig-zag or swirl motion all over the cookie bar.
2 Tbsp white chocolate chips
Place in the fridge for 15 minutes for the white chocolate to harden. Cut into 12 squares and cut each square diagonally to create triangles.

Notes

Leftovers can be stored in an airtight container or tightly wrapped and stored in the fridge for 5-7 days. Bring to room temperature before serving.

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