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Quick Cranberry Bliss Bars with White Chocolate Drizzle

Cranberry Bliss Bars - featured image
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These Quick Cranberry Bliss Bars with White Chocolate Drizzle are a buttery, tender bar cookie filled with tart dried cranberries and topped with a smooth white chocolate drizzle. Ready in about 35 minutes, they’re perfect for weeknight baking or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) dried cranberries, roughly chopped
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest (optional)
  • 1/2 cup (90g) white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • Optional: 1/4 teaspoon vanilla bean paste

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Spray the parchment lightly with nonstick spray.
  2. In a small bowl, combine the chopped dried cranberries with the orange juice and orange zest. Stir and set aside to plump while you make the batter.
  3. In a mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Beat in the room temperature egg and vanilla extract until just combined. The batter should look smooth and glossy.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Fold in the soaked cranberries (including any remaining orange juice) with a spatula until evenly distributed.
  8. Transfer the batter to the prepared pan and spread evenly into all corners using a spatula. Wet the spatula slightly if the batter sticks.
  9. Bake for 20-25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Place the pan on a wire rack and let the bars cool completely in the pan.
  11. Once cool, combine the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth (about 60-80 seconds total).
  12. Drizzle the melted white chocolate over the cooled bars using a fork or small piping bag. Let the drizzle set at room temperature for about 30 minutes, or refrigerate for 15 minutes.
  13. Lift the bars out using the parchment overhang. Place on a cutting board and cut into 16 squares using a sharp knife, wiping the knife clean between cuts.

Notes

Chop the dried cranberries for even distribution. Use the hot water trick for the white chocolate drizzle: add coconut oil to prevent seizing. Let bars cool completely before cutting. Bars taste even better the next day.

Nutrition

Keywords: cranberry bliss bars, white chocolate drizzle, quick dessert, holiday bars, easy bar cookies

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