Go Back
Delicious homemade cranberry bliss bars topped with cream cheese frosting

Copycat Cranberry Bliss Bars

Deliciously sweet and tangy, these Copycat Cranberry Bliss Bars are a perfect winter treat for sharing or enjoying at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Bars Ingredients
  • 1 cup dried cranberries
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup butter, softened Ensure butter is softened for easier mixing.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips Can use white chocolate chunks for texture.
Frosting Ingredients
  • 1/2 cup cream cheese Can substitute with mascarpone cheese and lemon juice.
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually mix into the creamed mixture until just combined.
  5. Fold in the dried cranberries and white chocolate chips.
  6. Spread the batter evenly in the prepared pan.
Baking
  1. Bake for 20-25 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
  2. Let cool completely in the pan.
Frosting
  1. For the frosting, beat the cream cheese and powdered sugar together until smooth.
  2. Spread over the cooled bars and cut into squares before serving.

Notes

These bars are best served at room temperature. Cut them into small squares and arrange them on a platter for easy serving. Pair them with tea or coffee for a delightful snack. Store in an airtight container for up to three days or refrigerate for a week. They can be frozen for up to three months.