Homemade Cranberry Bliss Bars: Your Ultimate Festive Holiday Treat Guide
Get ready to elevate your holiday dessert spread with these truly irresistible Cranberry Bliss Bars. More than just a simple treat, these bars offer everything you could desire in a festive indulgence: a rich, buttery blondie base, wonderfully chewy texture, and a burst of bright, joyous holiday flavors. Each bar is generously crowned with a luscious white chocolate cream cheese frosting and a scattering of vibrant dried cranberries, creating a dessert that is not only delicious but also visually stunning. It’s no wonder they’re the first to vanish from any holiday party platter! What’s more, this versatile recipe allows for traditional baking with all-purpose flour, a healthier twist with white whole wheat flour, or a thoughtful gluten-free option, ensuring everyone can enjoy a slice of bliss.
Drawing inspiration from the wildly popular Starbucks cranberry bliss bars, this homemade version quickly transforms into a cherished holiday staple in kitchens everywhere. The magic lies in the exquisite balance of sweet and tart notes, perfectly complemented by the velvety smooth frosting. This harmonious combination delivers an indulgent experience that is both sophisticated and comforting, making it an essential addition to your Christmas baking repertoire.
While traditionally recognized by their elegant triangular shape and festive red and white hues, which undeniably add a sophisticated touch to any dessert table, the beauty of these bliss bars extends beyond their appearance. They embody the spirit of the season, making them a must-bake for anyone looking to capture the joy of the holidays through baking. Whether you aim to faithfully recreate the iconic classic or venture into new flavor explorations, these bliss bars promise to be a highlight of your holiday celebrations.
Crafting the Perfect Blondie Base: A Trusted Recipe Source
The foundation of these incredible cranberry bliss bars rests upon a truly exceptional blondie recipe. For over 16 years, I’ve relied solely on Smitten Kitchen’s original Blondies recipe, a testament to its consistent perfection. While newer iterations, like the browned butter version from 2014, offer their own charm, I find the original, with its simple melted butter, creates the ideal canvas for our festive bars. The straightforward approach ensures a tender, chewy base without overwhelming the delicate flavors of the cranberries and white chocolate.
My only modification to this revered recipe for these specific cranberry bliss bars was to adjust the sugar content. Instead of two cups of brown sugar, I opted for a blend of 1 cup of brown sugar and 1/2 cup of granulated sugar. This slight reduction in brown sugar content, combined with the other rich add-ins and the generous layer of frosting, proved to be a masterful decision. You won’t miss that extra sweetness, and surprisingly, the texture remained absolutely flawless. I had anticipated a cakier result, but these blondies emerged with a delightful chewiness that holds up beautifully.
Another crucial tweak for the holiday party setting was the addition of 1/2 teaspoon of baking powder. While I adore a super gooey blondie, the goal for these festive treats was something easy to serve and less messy, perfect for mingling guests. The baking powder helps to create a slightly firmer, yet still wonderfully tender crumb, preventing them from becoming overly sticky or falling apart when cut into neat triangles.
To truly transform these classic blondies into the celebratory bliss bars we adore, I folded generous amounts of dried cranberries and white chocolate directly into the batter. This ensures every bite is packed with that signature sweet-tart flavor and creamy indulgence. The final flourish involves topping them with a velvety white chocolate cream cheese frosting – the very same frosting that proved so popular in my Cranberry Bliss Cookies. To complete the festive look, I reserved a portion of the frosting for piping decorative lines and sprinkled on additional chopped dried cranberries for extra texture and color. Should you prefer a more traditional cream cheese frosting, my Healthier Cream Cheese Frosting offers a fantastic, equally delicious alternative.
Essential Ingredients for Your Cranberry Bliss Bars
Creating these delightful cranberry bliss bars requires a thoughtful selection of ingredients, each playing a vital role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need and why certain choices are recommended:
- Butter: Unsalted, melted butter forms the rich, foundational flavor of our blondie base. I strongly advise against using coconut oil or vegetable oil as substitutes. Butter provides a superior flavor profile and is crucial for the blondies to set properly, ensuring they don’t remain too soft or oily.
- Brown Sugar: This ingredient is key for imparting a subtle, deep caramel flavor and contributing to the blondies’ wonderfully chewy texture. While raw sugar could work in a pinch, I don’t recommend coconut sugar due to its distinctively strong flavor, which can overpower the delicate balance of the bliss bars.
- Granulated Sugar: Paired with brown sugar, granulated sugar ensures the perfect level of sweetness and helps achieve that desirable chewy-yet-firm texture. Raw sugar is the only suitable alternative if you need a substitute.
- Eggs: Large eggs bind the ingredients together, add moisture, and contribute to the overall structure. In my experience with brownie and blondie recipes, egg substitutes often yield less-than-ideal results in terms of texture, so I am hesitant to recommend them for this particular recipe.
- Flour: The versatility of this recipe shines here! You can confidently use all-purpose flour, white whole wheat flour for a slightly healthier twist, or a gluten-free flour blend. We’ll delve deeper into gluten-free options below, but ensure your choice is a 1-to-1 baking blend.
- White Chocolate Chips: These creamy morsels are essential for the “bliss” in bliss bars, adding a sweet, melt-in-your-mouth quality to both the blondies and the frosting. If white chocolate isn’t your preference, feel free to substitute with semi-sweet or dark chocolate chips for a different flavor dynamic, or omit them entirely. Have extra? They’d be fantastic in White Chocolate Peppermint Cookies!
- Dried Cranberries: A true star of the show, dried cranberries bring the signature tartness and a festive pop of red color that is synonymous with holiday bliss bars. Feel free to experiment with other dried berries you love, such as cherries or even finely chopped apricots, for a unique twist.
- Cream Cheese: The undisputed champion of the frosting, full-fat cream cheese provides the essential tang and creamy richness that makes this frosting so addictive. There’s simply no substitute for its unique texture and flavor.
- Powdered Sugar: Crucial for achieving a smooth, lump-free frosting with the perfect consistency and sweetness. Granulated sugar will not work here as it won’t dissolve properly, resulting in a gritty texture.
- Milk of Choice: Used in the frosting to adjust consistency to your liking. Any type of dairy or non-dairy milk will work, except for canned coconut milk, which is too thick and imparts too strong a coconut flavor for this recipe.
- Vanilla Extract: A universal enhancer, vanilla extract beautifully ties all the flavors together. For an interesting twist, consider using almond or orange extract, either in combination with or in place of some of the vanilla.
- Orange Zest (Optional): While optional, a touch of fresh orange zest can elevate these bars with a bright, citrusy aroma and flavor that perfectly complements the cranberries. It’s a subtle addition that makes a big difference.
- Baking Powder and Salt: Baking powder gives the blondies a slight lift and helps achieve their ideal chewiness, while salt balances the sweetness and enhances all the other flavors. Don’t skip these fundamental ingredients!
How to Master Your Cranberry Bliss Bars
Making these cranberry bliss bars is a straightforward and rewarding process. While the detailed, step-by-step recipe is provided below, here’s an overview to give you a clear picture of the baking journey, ensuring a successful and delicious outcome:
Begin by preparing your blondie batter. You’ll start by combining the melted butter with the sugars and vanilla, creating a rich, aromatic base. Next, eggs are incorporated, followed by the dry ingredients: flour, baking powder, and salt. It’s important to mix the flour until just combined to avoid overworking the gluten, which can lead to tough blondies. The batter will be quite thick at this stage; there’s no need to add any milk, water, or other liquids – its density is exactly what we’re looking for to achieve that signature chewy texture.
Once your base batter is ready, it’s time for the “bliss” to begin! Fold in the white chocolate chips and dried cranberries. Looking back at the photo above, it seems I might have been quite generous with the add-ins! And honestly, that’s perfectly fine. However, if you prefer a slightly less dense distribution, you can certainly reduce the quantities or even omit one of them. The key is to ensure they are evenly dispersed throughout the batter. Pour the mixture into your prepared baking pan and bake until the edges are golden and the center is set. Keep a close eye on them, as blondies can go from perfectly baked to overdone quite quickly!
While your blondies cool, prepare the creamy white chocolate cream cheese frosting. This involves melting white chocolate, then beating it with softened cream cheese, milk, and vanilla until smooth and spreadable. Once the blondies are completely cool – and this step is crucial for perfect results – spread a thick, even layer of the frosting over them. Before serving, make sure to chill the bars thoroughly. This chilling period is essential for the frosting to firm up and for the blondies to become easier to handle, ensuring beautifully clean and precise cuts. When ready to slice, use a sharp, non-serrated knife for the best presentation.
The Signature Triangular Cut: Why the Unique Shape?
The distinctive triangular shape of cranberry bliss bars is more than just a visual quirk; it’s an integral part of their festive charm and presentation. This elegant cut adds a sophisticated touch, instantly transforming them from simple bar cookies into refined treats perfect for upscale Christmas parties, holiday gatherings, and beautifully arranged gift trays. It’s a subtle yet impactful detail that sets them apart from traditional square or rectangular desserts, signaling something special and unique.
Historically, this specific shape also serves as a delightful nod to the popular Starbucks cranberry bliss bars, which first brought this iconic dessert into the mainstream consciousness. Replicating this triangular design connects your homemade version to that beloved classic, evoking a sense of familiarity and holiday tradition. However, while the triangle is traditional, don’t feel limited! The true joy of home baking lies in customization. You are absolutely free to cut these bars into any shape you desire—squares, rectangles, or even fun holiday shapes using cookie cutters—to match your personal style or event theme. The delicious flavor remains, no matter the geometry!
Troubleshooting Common Bliss Bar Baking Challenges
Even experienced bakers can encounter a few bumps along the road. Don’t worry if your bliss bars aren’t perfect on the first try! Here are some common troubleshooting tips to help you achieve bliss bar perfection:
- Dry or Cakey Bars: If your blondies turn out dry or crumbly instead of chewy, it’s usually a sign of overmixing the batter or overbaking them. Blondies should have a texture that’s neither overly gooey nor excessively cakey—aim for a moist, tender middle. To avoid this, mix the flour in until *just* combined, and start checking for doneness a few minutes before the recipe’s minimum bake time. The edges should be set and lightly golden, and a toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Runny Frosting: A frosting that’s too thin can slide off your bars, making them difficult to serve. This often happens if the cream cheese is too warm or if too much liquid (milk) was added. To remedy a runny frosting, gradually beat in additional powdered sugar, one tablespoon at a time, until it reaches your desired thick, spreadable consistency. Ensure your cream cheese is at room temperature but not overly soft or warm.
- Bars Crumbly When Slicing: If your beautifully baked bars crumble or tear when you try to cut them, patience is key! This almost always means the bars haven’t fully cooled, or they haven’t been adequately chilled after frosting. Allow the baked blondies to cool completely on a wire rack before frosting, and then refrigerate the frosted bars for at least 1-2 hours (or until firm) before attempting to slice. Additionally, using a very sharp, non-serrated knife and wiping it clean between cuts will ensure the cleanest, most precise triangles.
Make-Ahead, Storage, and Freezing Tips for Bliss Bars
These cranberry bliss bars are fantastic for preparing in advance, making your holiday baking stress-free. Proper storage is key to maintaining their freshness and delicious taste:
- Storing Baked (Unfrosted) Blondies: If you’re looking to get a head start, you can bake the blondie base a few days in advance. Store the unfrosted blondies in an airtight container at room temperature for up to 3 days. For slightly longer storage, you can refrigerate them for up to 5 days. When ready to serve, simply frost and decorate!
- Freezing Baked (Unfrosted) Blondies: For extended storage, unfrosted blondies freeze beautifully. Once completely cooled, cut them into desired shapes or leave them whole. Wrap them tightly in plastic wrap, then aluminum foil, or place them in an airtight freezer-safe container with parchment paper between layers to prevent sticking. They will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature before frosting.
- Storing Frosted Bliss Bars: Due to the cream cheese frosting, frosted bliss bars must be stored in the refrigerator. Place them in an airtight container and they will remain fresh for up to 5 days. For optimal texture, allow them to come to room temperature for about 15-20 minutes before serving.
- Freezing Frosted Bliss Bars: Yes, you can freeze them frosted too! To do this, arrange the frosted bars in a single layer on a baking sheet and freeze until solid (this prevents the frosting from smudging). Once frozen, transfer the solid bars to an airtight freezer-safe container, placing parchment paper between layers if stacking. They can be stored for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight. These are an excellent make-ahead option, similar to how you might prepare Christmas Shortbread Cookies in advance.
Creative Variations to Customize Your Bliss Bars
While the classic cranberry and white chocolate combination is undeniably delicious, these bliss bars offer a fantastic canvas for culinary creativity. If you’re looking to experiment or simply prefer different flavors, here are some delightful ideas to customize your bars:
- Swap the Base Flavor: Instead of a buttery blondie, consider a chocolate base for a decadent twist. Recipes like these Brownies (which can also be made regularly, whole wheat, or gluten-free) would pair beautifully with cranberries and white chocolate, offering a richer, deeper flavor profile.
- Elevate with Citrus Zest: Incorporate the finely grated zest of orange, lemon, or lime into either the blondie batter or the cream cheese frosting. This simple addition introduces a bright, tangy flavor profile that beautifully complements and enhances the tartness of the cranberries, adding a refreshing note.
- Experiment with Extracts: Beyond vanilla, almond or orange extracts work exceptionally well with cranberries and white chocolate. To incorporate them, start by replacing half of the vanilla extract in either the blondies or the frosting with your chosen extract. For instance, if the recipe calls for 2 teaspoons of vanilla, you could use 1 teaspoon of vanilla and 1 teaspoon of almond or orange extract. Adjust to taste, keeping in mind that extracts can be quite potent.
- Discover New Mix-ins: Boost the texture and richness by folding in chopped nuts such as pecans, macadamia nuts, or almonds into the blondie batter alongside or in place of some white chocolate chips. Alternatively, consider other dried fruits like chopped dried cherries, blueberries, or even a mix of dried tropical fruits for a different flavor journey.
- Warm with Spices: Introduce a hint of warmth and holiday comfort by adding a touch of ground cinnamon, nutmeg, or cardamom to the blondie batter. A half teaspoon of cinnamon or a quarter teaspoon of nutmeg can subtly transform the flavor profile, making them even more festive.
- Seasonal Twists: Adapt these bars for other seasons! For a vibrant summer version, swap the dried cranberries for diced dried apricots, dried cherries, or even freeze-dried raspberries. For autumn, consider adding pumpkin spice to the batter and topping with dried apple chunks.
- Mini Bliss Bars: For elegant, bite-sized treats perfect for parties or as edible gifts, bake the blondies in a mini-muffin tin. Adjust baking time accordingly (likely much shorter). These mini versions are charming and incredibly easy for guests to enjoy.
Creating a Perfect Gluten-Free Cranberry Bliss Bar
Making these delicious bliss bars accessible to those with gluten sensitivities is remarkably easy, thanks to the advancements in gluten-free baking flours. To ensure a flawless gluten-free version, I thoroughly tested this recipe with two popular and highly-regarded brands: Bob’s Red Mill 1-to-1 Gluten-free Baking Flour and King Arthur Flour Gluten-free Measure for Measure Flour. I’m thrilled to report that both yielded wonderfully successful results, producing blondies that were indistinguishable in texture and flavor from their gluten-containing counterparts.
You can confidently use either of these specific flour blends to achieve excellent gluten-free bliss bars. It is important to note, however, that not all gluten-free flour brands are created equal. Some may contain different ratios of starches and gums, which could potentially lead to a gritty texture or affect the overall structure of the blondies. Unfortunately, without testing every single brand, I cannot guarantee identical results with other products.
If you decide to experiment with a different gluten-free flour blend, the most crucial factor is to ensure you select a blend that is specifically designed as a direct 1-to-1 substitute for all-purpose flour. Avoid single-ingredient gluten-free flours like almond flour, coconut flour, or oat flour, as these have very different absorption rates and structural properties, and are not suitable for a direct substitution in this recipe. They would require significant adjustments to the liquid and fat ratios, fundamentally altering the recipe. Stick to a well-balanced, all-purpose gluten-free baking blend for the best chance of success. For those using Bob’s Red Mill 1-to-1, I found that using 276 grams of flour instead of 250 grams provided the most ideal consistency, so keep that small weight adjustment in mind.
I genuinely hope you and your loved ones will adore these festive cranberry bliss bars as much as I do. They are truly a highlight of the holiday season! If you try this recipe, please share your thoughts and experiences in the comments below. Your feedback is always appreciated! Happy baking! 🙂
Bliss Bars
Ingredients
Blondies:
- 1 cup (225 grams) unsalted butter, melted
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large 50 grams each, out of shell eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (250 grams) flour (see notes)
- 1 cup (170 grams) white chocolate chips or chopped white chocolate
- 2/3 cup (115 grams) dried cranberries, chopped
Frosting:
- 1 cup (170 grams) white chocolate chips or chopped white chocolate
- 8 ounces (225 grams) cream cheese, room temp
- 4 teaspoons milk
- 2 teaspoons vanilla
Topping:
- 1/4 cup (53 grams) reserved frosting
- 1/2 cup (86 grams) dried cranberries, chopped
Instructions
Make the blondies:
-
Preheat the oven to 350 °F (176 °C) and line a 9” x 13” (23 cm x 33 cm) pan with a sheet of parchment paper.
-
In a large mixing bowl, stir together the melted butter, brown sugar, granulated sugar and vanilla extract.
-
Beat in the eggs, and stir just until combined.
-
Sprinkle the baking powder and salt over the top and stir.
-
Stir in the flour until just combined.
-
Stir in the white chocolate and dried cranberries.
-
Pour the batter into the prepared pan and bake for 19-22 minutes or until the edges have browned, and they’re clearly set in the middle. I baked mine for 21 minutes, and at 18 minutes, when I tilted the pan, you could tell that the batter drooped to one side. So they go from still raw to baked pretty quickly.
-
Remove to a wire rack to cool completely, about 1 1/2 hours.
Make the frosting:
-
Melt the white chocolate in a medium microwave-safe bowl at 50% power in 30-second increments, stirring after every interval, until smooth and totally melted.
-
Use a hand mixer to beat in the cream cheese, milk, and vanilla and mix until well combined.
-
Reserve 1/4 cup (53 grams) of the frosting.
-
Spread the rest over the totally cooled blondies.
Top the bars:
-
Evenly distribute the cranberries over the frosting.
-
Pipe the reserved frosting over the bars.
-
Refrigerate in an airtight container for up to 5 days. For freezing, freeze the frosted bars on a baking sheet until solid, then transfer to an airtight container. Thaw in the refrigerator before serving.
Notes
- The blondie base is adapted from Smitten Kitchen’s Blondies, and the frosting is from my Cranberry Bliss Cookies recipe on my other blog.
- For the flour, you can use all-purpose, white whole wheat or for a gluten-free version, use King Arthur Flour Gluten-free Measure for Measure Flour or Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. If using Bob’s, use 276 grams of flour instead of 250 grams.
- Instead of all vanilla extract, you can add in a bit of almond or orange extract.
Nutrition