Save The first time I brought these to our office cookie exchange, my coworker actually hid two bars in her desk before anyone else could get to them. That moment when someone corners you to beg for a recipe—that is exactly the kind of kitchen win we are all chasing. Something about that tart cranberry bite cutting through sweet white chocolate, then the citrus cream cheese frosting hitting your tongue, it just works.
Last December I made three batches in one weekend because they kept disappearing before I could package them for neighbors. My kitchen smelled like butter and orange zest for days, which is honestly the kind of problem I do not mind having. Even my husband who claims not to like cranberry anything hovered around the cutting board the entire time I was drizzling that white chocolate.
Ingredients
- Unsalted butter: Room temperature butter is non negotiable here because it needs to cream properly with those sugars for that tender crumb
- Brown sugar and granulated sugar: The combination gives you that perfect chewy edge with a soft center, like a really good blondie
- Eggs: Add these one at a time and do not rush—each egg needs to fully incorporate before the next one joins the party
- Vanilla extract: Pure vanilla makes a difference you can actually taste in the finished bars
- All purpose flour: Spoon and level your flour instead of scooping directly from the bag to avoid packing it down
- Baking powder and baking soda: Both leavening agents work together here for lift without making the bars cakey
- Salt: This tiny amount balances all that sugar and lets the orange and cranberry flavors pop
- Dried cranberries: Chopping them into smaller pieces means every single bite gets that tart punch instead of some bites being cranberry free zones
- White chocolate chips: These melt into little pockets of sweetness that contrast beautifully with the tart berries
- Cream cheese: Make sure this is completely softened or you will end up with lumpy frosting that tears your bars apart
- Powdered sugar: Sift this first if it looks clumpy—nobody wants textured frosting
- Orange zest and juice: Zest your orange before you juice it, and really get into those pores to extract all those aromatic oils
- Additional cranberries and white chocolate: These are not strictly necessary but they make your bars look like they came from a professional bakery case
Instructions
- Get your oven and pan ready:
- Preheat to 350°F and grease a 9x13 inch pan, then line it with parchment paper letting the ends hang over the sides like little handles.
- Cream the butter and sugars:
- Beat softened butter with both sugars for 3 to 5 minutes until the mixture looks pale and fluffy and your kitchen smells like caramel.
- Add the eggs and vanilla:
- Drop in those eggs one by one, letting each one disappear completely before adding the next, then pour in the vanilla.
- Whisk the dry ingredients:
- In another bowl, combine flour, baking powder, baking soda, and salt so they are evenly distributed.
- Combine wet and dry:
- Pour the dry ingredients into your butter mixture and stir gently just until you cannot see flour anymore.
- Fold in the goodies:
- Use a spatula to gently fold those chopped cranberries and white chocolate chips through the batter until they are scattered evenly.
- Spread and bake:
- Press the thick batter into your prepared pan, smooth the top, and bake for 25 to 30 minutes until the edges are golden.
- Cool completely:
- Let the bars rest in the pan for 15 minutes, then use those parchment handles to lift them out onto a wire rack.
- Make the frosting:
- Beat the softened cream cheese and powdered sugar until smooth, then mix in the orange zest and juice until it is spreadable.
- Frost the bars:
- Once the bars are completely cool—no cheating here—spread that citrus frosting evenly over the top.
- Add the finishing touches:
- Sprinkle on extra cranberries if you want, then drizzle melted white chocolate back and forth like you are signing your name.
- Cut and serve:
- Use a sharp knife to cut into squares, wiping the blade between cuts for those clean professional looking edges.
Save My grandmother asked for the recipe after tasting one at our family holiday gathering, which is basically the highest seal of approval possible in my book. She even wrote it down on one of those recipe cards with her perfect cursive handwriting, which might mean more to me than the bars themselves.
Make Ahead Magic
You can bake the bars up to two days ahead and keep them unfrosted, wrapped tight on the counter. Frost them the morning you need them because that cream cheese layer does best when it has time to set. I have learned this the hard way after frosting too early and ending up with smeared bars that looked like they survived a natural disaster.
Orange Zest Secrets
Take your time zesting that orange—you only want the colored part, not the bitter white pith underneath. Microplane graters make this so much easier than the old school zesters my mom used to use. If you really love orange, add a tiny pinch of orange extract to the frosting for an extra punch of citrus that will make people wonder what your secret ingredient is.
Storage Solutions
These bars actually get better after a day or two in the refrigerator as the flavors settle into each other. The texture becomes more fudgy and the cranberry tartness mellows just enough to let the orange shine through.
- Keep them in an airtight container with parchment between layers if you stack them
- Let refrigerated bars sit at room temperature for 15 minutes before serving for the best texture
- These freeze beautifully for up to three months if you need to get ahead of holiday baking
Save There is something so satisfying about cutting through that cream cheese frosting and hitting that first tart cranberry. Hope these become part of your holiday tradition like they have for my family.
Recipe Help
- → Can I use fresh cranberries instead of dried?
While dried cranberries are specified for their texture and sweetness, you *could* try fresh ones. However, fresh cranberries are more tart and release more moisture, which might alter the bar's texture and require a slight adjustment to sugar content or baking time.
- → How long do these bars stay fresh?
When stored in an airtight container in the refrigerator, these bars will maintain their deliciousness for up to one week. They often taste even better the day after they're made, as the flavors have more time to meld.
- → Can I make these ahead for a party?
Absolutely! These bars are an excellent make-ahead dessert. You can prepare them a day or two in advance. Store them covered in the refrigerator, and let them come to room temperature for about 30 minutes before serving for optimal flavor and texture.
- → What if I don't like orange zest in the frosting?
The orange zest adds a bright, zesty counterpoint to the sweetness. If you prefer, you can omit it entirely, or experiment with lemon zest for a different citrus note. You could also add a touch of almond extract to the frosting for a different flavor profile.
- → Are there any substitutions for the white chocolate chips?
Certainly! If you're not a fan of white chocolate, you can substitute them with milk or semi-sweet chocolate chips for a different flavor. For a nuttier bar, consider adding chopped pecans or walnuts to the base mixture.
- → How do I prevent the bars from sticking to the pan?
To ensure easy removal, always grease your baking pan thoroughly and line it with parchment paper, leaving an overhang on two sides. This parchment "sling" allows you to lift the cooled bars out of the pan effortlessly before frosting and cutting.