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Holiday Cranberry Bliss Bars with Easy Cream Cheese Frosting

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These Holiday Cranberry Bliss Bars feature a buttery shortbread crust, a jammy cranberry layer with white chocolate chips, and a luscious cream cheese frosting. They’re the perfect festive treat for cookie swaps, holiday parties, or cozy nights in.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • ½ cup powdered sugar (60g)
  • ¾ cup unsalted butter, cold and cut into small cubes (170g)
  • ¼ teaspoon salt
  • 2 cups fresh or frozen cranberries (200g)
  • ½ cup granulated sugar (100g)
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries (60g)
  • 1 cup white chocolate chips (175g)
  • 8 oz cream cheese, softened (226g)
  • ¼ cup unsalted butter, softened (57g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons heavy cream or milk (if needed)
  • ¼ cup dried cranberries, chopped (for garnish)
  • 2 tablespoons white chocolate, shaved or finely chopped (for garnish)
  • Fresh rosemary sprigs (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the shortbread crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold cubed butter and pulse until mixture resembles coarse sand with a few pea-sized butter pieces. Press evenly into the prepared pan. Bake for 15-18 minutes until edges are just golden. Let cool on a wire rack.
  3. Cook the cranberry layer: In a medium saucepan, combine fresh cranberries, granulated sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until cranberries pop and break down (5-7 minutes). Remove from heat, stir in vanilla extract, then fold in dried cranberries and white chocolate chips. Let cool for 5 minutes.
  4. Assemble and bake: Spread cranberry mixture evenly over the pre-baked crust. Bake for 20-25 minutes until set and edges are bubbly. Let cool completely in the pan on a wire rack.
  5. Make the cream cheese frosting: In a large bowl, beat softened cream cheese and butter until smooth and creamy (about 2 minutes). Add powdered sugar one cup at a time, beating on low. Add vanilla extract and beat on medium-high for 1 minute until light and fluffy. If too thick, add 1-2 tablespoons heavy cream or milk.
  6. Frost and garnish: Once bars are completely cool, spread frosting evenly over the top. Sprinkle with chopped dried cranberries and shaved white chocolate. Add rosemary sprigs if desired. Refrigerate for at least 30 minutes before cutting.
  7. Cut and serve: Using parchment overhang, lift bars out of the pan onto a cutting board. Cut into squares or rectangles with a sharp knife, wiping clean between cuts. Makes 24 bars.

Notes

For clean cuts, chill bars for at least 30 minutes before slicing. Use a wet knife for neater edges. Bars can be stored in the refrigerator for up to 5 days or frozen (unfrosted) for up to 3 months.

Nutrition

Keywords: cranberry bars, holiday dessert, cream cheese frosting, shortbread crust, white chocolate, Christmas bars, cookie bars

Find it online: https://zestynora.com/holiday-cranberry-bliss-bars-with-easy-cream-cheese-frosting/