A sweet blondie bar cookie loaded with white chocolate chips and tart dried cranberries topped with a creamy orange cream cheese icing, more dried cranberries and a drizzle of white chocolate.
These White Chocolate Cranberry Orange Bars are Laura’s version of the popular Cranberry Bliss Bars from Starbucks. My husband isn’t a big fan of ginger, so I substituted pumpkin pie spice for the ginger in the recipe.
The next time I make them, and I will be making them again, I think I’ll eliminate the pumpkin pie spice too. I really love the bright orange flavor in the frosting paired with the tart cranberries.
My sons loved these White Chocolate Cranberry Orange Bars. They were disappointed when they were gone so quickly. If fact, my oldest son suggested we give the recipe to my daughter so she’d make them and bring them to our annual family Christmas party. She’s been asked to bring dessert.
If you looking for some fun new dessert recipes, Christmas Desserts: Sweets of the Season is available now to help give you a jump on your holiday baking.
- 3/4 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 3 eggs
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups flour
- 1/2 cup dried cranberries, chopped
- 1/2 cup white chocolate chips or chopped white chocolate
- 4 oz. cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/2 teaspoon orange zest
- 1 teaspoon orange juice
- 2 tablespoon chopped dried cranberries
- 1/4 cup white chocolate chips or chopped white chocolate, melted
- Preheat oven to 350 degrees and grease a 9 x 13 baking pan.
- In a small bowl, combine flour, baking powder, pumpkin pie spice, and salt; set aside
- In a large bowl, cream together the butter and brown sugar. Add the eggs and vanilla extract, and beat until well combined.
- Add the flour mixture and stir just until combined.Fold in the chopped cranberries and white chocolate chips.
- Spread the batter evenly into the prepared baking dish.
- Bake for 20–30 minutes until the bars are lightly brown on top and a tooth- pick comes out clean. Allow to cool completely.
- Combine the frosting ingredients in a large bowl and beat together until smooth.
- Spread the frosting over the cooled bars.
- Sprinkle the chopped cranberries over the frosted bars and drizzle with 1/4 cup melted white chocolate.
- Chill for at least 30 minutes and cut into bars.
- Serve cold or at room temperature. Store in the refrigerator.
Laura is also the author of the Real Mom Kitchen cookbook, and another fun little holiday cookbook, Warm Up Your Winter: Holiday Hot Chocolate and Cider Recipes.