Cranberry White Chocolate Bars
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These cranberry white chocolate bars have a cookie base that’s soft and filled with dried cranberries and white chocolate chips. It’s topped with a white chocolate drizzle andis perfect for Christmas or just a winter dessert.
These cranberry and white chocolate cookie bars are similar to Starbucks’ cranberry bliss bars. They’re thick and soft, and the white chocolate on top provides the perfect amount of sweetness in each bite. They are a festive treat that will put a smile on anyone’s face.
You might also enjoy my cranberry white chocolate chip cookies, cranberry orange rolls, or this decadent cranberry cheesecake. All are winter-inspired desserts.
Why You’ll Love These Bars
- Sweet and Tart: This dessert bar is sweet and tart, and the dried cranberries add the perfect tartness.
- Simple To Make: An easy-to-make dessert that will fill your home with a sweet aroma as it bakes up.
- Customize: It is very easy to customize the bars’ flavors with different ingredients.
Ingredients Needed
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter: Reach for room temperature butter that will cream together well with the other ingredients.
Sugar: Brown sugar and granulated sugar are both used for helping add sweetness and dimension of flavor to the bars.
Vanilla: The vanilla is going to help enhance the sweet flavors of each of the ingredients and then add another level of flavor.
Flour: All-purpose flour is used to be the base of the cranberry bars. Just measure properly.
Baking Soda: The baking soda is going to help create that light and fluffy texture to the bars as well as help the bars rise a bit as they bake.
Cranberries: Dried cranberries is what I used. You can find them by the raisins in the canned fruit aisle.
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Substitutions and Variations
- Add in 1/2 cup of pistachios, almonds, or even walnuts to the batter for a nice crunch.
- Use a dark chocolate or milk chocolate in replace of the white chocolate in the recipe.
- Swap the dried cranberries with fresh cranberries.
- Brown the butter first and it will add more of a caramel-like flavor to the bars.
- Reach for a gluten free flour blend, to create a gluten free cranberry bliss bar.
- Add in zest of an orange for a citrus punch of flavor.
- Fold in 1/4 cup of shredded coconut flakes for a tropical flavor and chew to the bars.
- Instead of adding the chocolate on top, consider dusting with powdered sugar for a lighter twist.
NOTE: This recipe has not been tested with other substitutions or variations
How To Make Cranberry White Chocolate Bars
Step 1: In a large bowl you will cream together your butter, brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes.
Step 2: Beat in the eggs and vanilla mixing to fully combine.
Step 3: Add in the dry ingredients, and mix to combine. Make sure to not overmix.
Step 4: Then you will fold in the dried cranberries and part of the white chocolate chips.
Step 5: Press the cookie bar batter into the pan and spread evenly. Then bake as directed, and allow the bars to cool to room temperature.
Step 6: Melt the remaining chocolate and drizzle over the top of the cranberry chocolate bars. Then slice and serve once the chocolate has set up.
Tips For Success
Starting with room temperature butter is going to ensure it blends well with the sugars when you mix it up. Whipping the butter and sugar for around 2 minutes is going to help create a lighter texture to the bars as well.
Once you add in the dry ingredients make sure to not overmix the bars. Mix enough to combine ingredients. If you overmix it will cause the bars to become heavy and dense.
Make sure to watch the bars as they bake. If you allow them to overbake they will become dry and lose the soft and chewy texture.
Do not melt and drizzle the chocolate on top of the bars until the bars are fully cooled. Otherwise, the chocolate will melt into the bars.
Storing
You can store your white chocolate cranberry bars at room temperature for up to 4-5 days, when stored in an airtight container.
The other option is to freeze the bars. Place in a freezer bag or freezer-safe container and freeze for 2-3 months. Then eat straight from the freezer or thaw on the counter for an hour or so.
Recipe FAQs
If you do not want to use white chocolate chips that is okay. You can swap with milk, dark, or even caramel chips, butterscotch, etc. Or if you want you can leave the white chocolate out of the bars altogether.
Margarine can be used in replace of the butter in the bars, but just know the texture of the bars will alter slightly as well as the flavor. Butter adds a richer flavor to the cookie bars.
If you do not have parchment paper you can simply use a nonstick cooking spray to spray your pan before you add the cookie dough. The parchment paper helps with easier cleanup and cleaner edges for cutting bars. But is not required.
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Cranberry White Chocolate Bars
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Ingredients
- ½ cup butter room temperature
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dried cranberries craisins
- ¾ cup white chocolate chips divided
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8 square baking pan with parchment paper. Use large binder clips to keep the parchment overhang on the sides from falling into the cookie dough. LIGHTLY grease the parchment paper with nonstick cooking spray.
- In a large bowl, add the butter, brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat until light and fluffy, about 1 to 2 minutes.
- Add the eggs and vanilla. Continue to beat for an additional minute. Scrape down the sides of the bowl.
- Add in the flour, baking soda, and salt. Beat until just combined.
- Fold in the dried cranberries and 1/2 cup of the white chocolate chips until evenly distributed in the cookie dough.
- Press the cookie dough into the prepared baking pan evenly to the edges of the pan. Place the pan in the preheated oven and bake for 20-22 minutes until the top is golden brown. You can bake them for less time to get a more gooey bar, just make sure the bars reach a 160 degrees F.
- Remove from the oven and allow to cool to room temperature.
- In a small microwave-safe bowl, add the remaining white chocolate chips. Microwave in 30 second intervals stirring after each interval until the chips are completely melted and smooth. You can add 1 teaspoon of vegetable oil if they seem to be really thick and unmanageable.
- Place the melted chocolate in a sandwich bag and cut a small hole in the corner of the bag.
- Drizzle over top of the cooled cookie bars and let the chocolate set up.
- You can slice the cookie bars before the chocolate fully sets up to prevent the drizzle from breaking and falling off.
- Store any leftovers in an airtight container for up to 4 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
