Copycat Cranberry Bliss Bars

Makes 16



  • 1 cup (2 sticks) butter, melted
  • 1 1/2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup dried cranberries

Frosting and Finish

  • 8 oz. cream cheese, room temperature
  • 3 Tablespoon unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 2 Tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • Zest 1/2 orange
  • 1/2 cup dried cranberries, roughly chopped
  • 3oz white chocolate, melted


To make the bars

  1. Preheat oven to 350 degrees F. Line a 13×9 inch baking pan with parchment paper
  2. In bowl of a stand mixer, combine the melted butter, brown sugar and beat with the paddle attachment at medium speed for between 5- 6 minutes
  3. In a separate bowl whisk together the orange zest, ground ginger, ground cinnamon, baking powder, salt, and flour until combined. Set aside until needed
  4. To your sugar/ butter mixture add in eggs, orange extract, and vanilla extract and beat until mixed well. Add in the flour/ dried ingredients mixture, beating until just blended
  5. Fold in white chocolate chips and dried cranberries using a spatula. Spread evenly into the bottom of prepared pan
  6. Bake in preheated oven for 18-20 minutes until set and golden brown at the edges. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting and decorating

To make the frosting and finish

  1. With an electric whisk, beat together the cream cheese, butter and powdered sugar until smooth and creamy.
  2. Add orange juice, vanilla extract, orange zest beat again until well combined and smooth
  3. Using a spatula top the cooled bars with frosting. Sprinkle over the chopped dried cranberries and drizzle white chocolate over the top with either a piping bag
  4. Place the bars in the refrigerator for about an hour to help them set up before cutting. Cut baked sheet into half lengthwise, then into 4 so you end up with 8 pieces. Cut each piece in half diagonally so you end up with two triangles so you end up with 16 triangles in total
  5. Serve and enjoy!

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