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Cozy Cranberry Orange Bliss Bars with White Chocolate Drizzle

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These cranberry orange bliss bars feature a buttery shortbread base, a tart-sweet cranberry orange filling, and a white chocolate drizzle. They’re the perfect cozy treat for any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups (200g) fresh or frozen cranberries
  • ½ cup (100g) granulated sugar
  • ¼ cup (60ml) fresh orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ½ cup (85g) white chocolate chips or chopped white chocolate
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment.
  2. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and vanilla extract. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces.
  3. Pour the mixture into the prepared pan. Press it down firmly and evenly using the back of a measuring cup or your fingers. Bake for 12 minutes, until the edges are just barely golden. Set aside.
  4. In a small saucepan, combine the cranberries, sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, for about 6-8 minutes. In a small bowl, whisk together the cornstarch and water until smooth, then pour it into the cranberry mixture. Stir constantly for another minute, until the mixture thickens and becomes glossy. Remove from heat.
  5. Pour the warm cranberry mixture over the pre-baked shortbread base. Spread it evenly with a spatula. Return the pan to the oven and bake for 18-20 minutes, until the filling is bubbly around the edges and the shortbread is a deep golden brown.
  6. Place the pan on a cooling rack and let it cool completely at room temperature, about 1 to 1.5 hours.
  7. Once the bars are completely cool, place the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth and fully melted.
  8. Using a fork or a small spoon, drizzle the melted white chocolate over the cooled bars in a back-and-forth motion. Let the chocolate set at room temperature for about 30 minutes, or refrigerate for 15 minutes.
  9. Using the parchment overhang, lift the entire block of bars out of the pan and onto a cutting board. Use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for the neatest edges.

Notes

Keep the butter cold for a flaky shortbread. Do not overcook the cranberries; a few whole berries add texture. The cornstarch slurry is essential for thickening. Let bars cool completely before drizzling with white chocolate to prevent melting. White chocolate can seize if overheated; microwave in short bursts.

Nutrition

Keywords: cranberry orange bars, bliss bars, white chocolate drizzle, shortbread bars, holiday dessert, easy dessert

Find it online: https://dinadishes.com/cozy-cranberry-orange-bliss-bars-with-white-chocolate-drizzle/