Name: Cranberry Bliss Bars at Home
Total time: 227 min
Yield: 24 triangles
Ingredients: 1 cup unsalted butter, melted and cooled until warm, not hot; 1 1/2 cups packed light brown sugar; 2 large eggs; 1 tsp orange extract for base; 1 tsp vanilla for base; 1/2 tsp ground ginger; 1 tsp baking powder; 1/2 tsp fine salt; 2 cups all-purpose flour, spooned into cups and leveled; 1 cup white chocolate chips for base; 3/4 cup dried sweetened cranberries for base; 8 oz full-fat block cream cheese, softened; 1 1/2 cups confectioners’ sugar; 1/2 tsp orange extract for frosting; 1/2 tsp vanilla for frosting; 1/3 cup dried sweetened cranberries, chopped, for topping; 56 g white baking chocolate, chopped, for drizzle

Cranberry Bliss Bars at Home

Cranberries, white chocolate and orange meet in a frosted bar you can cut into neat triangles at home.

Published October 23, 2026

24 triangles · Estimated 3 hours 47 minutes

Triangular cranberry blondie bars with cream-cheese frosting, chopped cranberries and white chocolate drizzle.

Ingredients & method

Before you start: Prepare and preheat: 25 minutes Bake: 22 minutes Cool base completely: 1 hour 30 minutes Frost and drizzle: 20 minutes Refrigerate to set: 1 hour Cut: 10 minutes Use the listed ingredient state: dry, cooked, thawed, drained or squeezed. Oven temperatures are for conventional ovens. Do not scale oven times in direct proportion to ingredients. Times are estimates; follow the doneness cues.

Equipment: 15-by-10-inch rimmed metal jelly-roll pan, at least 1 inch deep; parchment; mixer; rack; toothpick; dry microwave-safe bowl; knife

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Method

Measurements: use the stated gram weights where given; do not replace them with a universal cups-to-grams conversion. Cups and spoons are US measures. Check packaged ingredients for allergens.

Heat oven to 350°F conventional. Line the 15-by-10-inch pan with parchment, leaving handles. Beat melted butter, cooled until warm rather than hot, with 1 1/2 cups packed light brown sugar, then mix in 2 large eggs, 1 tsp orange extract for the base and 1 tsp vanilla for the base.
Mix the 2 cups all-purpose flour, 1/2 tsp ground ginger, 1 tsp baking powder and 1/2 tsp fine salt separately; fold into the wet mixture just until combined. Fold in the 1 cup white chocolate chips and 3/4 cup dried sweetened cranberries for the base, then spread evenly in the pan.
Bake 18–22 minutes until edges are lightly golden and the center is set. A toothpick should show moist crumbs, not wet batter. Cool completely on a rack before frosting, allowing about 90 minutes; use the cool-to-touch cue rather than frosting a warm base.
Beat the 8 oz softened cream cheese and 1 1/2 cups confectioners’ sugar smooth, then add 1/2 tsp orange extract for the frosting and 1/2 tsp vanilla for the frosting. Spread over the completely cooled base and scatter with the chopped topping cranberries.
Melt the 56 g chopped white baking chocolate for the drizzle in a dry microwave-safe bowl at half power in 15-second bursts, stirring after each, just until smooth. Drizzle over the frosting and refrigerate for 1 hour.
Lift out using parchment. Cut the slab into 3 rows by 4 columns, making 12 rectangles; cut each diagonally to make 24 triangles. Wipe the knife between cuts.

Recipe note: Refrigerate these cream-cheese-frosted bars promptly at 40°F or below; use within 3–4 days. Transport in an insulated cooler with ice packs. These are not shelf-stable mail gifts. Refrigerate perishable cooked dishes in shallow containers within 2 hours, or 1 hour above 90°F; keep the refrigerator at 40°F or below.

Treat cooling as a separate job

This is a cooled-and-chilled bar, not a tray to frost straight from the oven. Set up a rack and refrigerator space before mixing. Warm melted butter is suitable for the base; hot butter and a warm baked slab both create problems at later stages. Let the base become completely cool to the touch before the cream-cheese frosting goes on.

Keep the cranberries and white chocolate for the base separate from those reserved for the topping and drizzle. Small labeled bowls make those repeated ingredient names easier to follow.

Plan the triangle cuts before lifting

The written grid makes twelve rectangles, then twenty-four triangles. Mark three rows and four columns lightly before cutting all the way through the chilled slab. Use the parchment handles to lift it onto a stable board and support the base as it moves.

Wipe the knife between cuts so cranberry pieces and frosting do not drag across the next edge. Keep the bars refrigerated as the recipe requires. If only part of the tray is being served, return the remainder to cold storage instead of letting the whole slab wait out the gathering.