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Perfect Copycat Cranberry Bliss Bars – Easy Homemade Recipe

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These copycat cranberry bliss bars are everything you want from a holiday dessert—bright, creamy, and just the right amount of sweet—without the fuss of a complicated pastry project. They feature a soft blondie base, tart dried cranberries, white chocolate, and a luscious cream cheese frosting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1¼ cups (250g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (120g) dried cranberries
  • 1 cup (175g) white chocolate chips
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup (45g) white chocolate chips, melted (for drizzle)
  • ¼ cup (30g) dried cranberries, roughly chopped (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed for about 3 minutes until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and beat for another 30 seconds until smooth and glossy.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture in two additions, mixing on low speed just until no streaks of flour remain.
  5. Using a rubber spatula, gently fold in the dried cranberries and white chocolate chips. The batter will be thick.
  6. Transfer the batter to the prepared pan and spread into an even layer. Bake for 22-25 minutes, until edges are golden and center is just set. Cool completely in the pan on a wire rack for at least 1 hour.
  7. For the frosting: Beat the softened cream cheese and butter together on medium speed until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, beating on low then medium. Add the vanilla and beat for another minute.
  8. Spread the cream cheese frosting evenly over the cooled blondie base. Refrigerate for at least 30 minutes to set.
  9. Melt the remaining white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each. Drizzle over the frosted bars. Sprinkle chopped dried cranberries on top while drizzle is still wet.
  10. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and cut into 24 even bars with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overbake the base; pull it out when the center still looks slightly underdone. Room temperature ingredients are crucial for the frosting. Use the parchment sling for easy removal. Chill before slicing for clean edges. For a deeper flavor, toast the dried cranberries at 350°F for 3-4 minutes before adding to the batter.

Nutrition

Keywords: cranberry bliss bars, copycat recipe, holiday dessert, blondie, cream cheese frosting, white chocolate, dried cranberries

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