Save to Pinterest My sister brought a box of these bars home from a coffee shop one December, and I remember thinking they looked almost too festive to eat. But one bite of that tangy orange frosting against the buttery cranberry base changed everything. I spent the next weekend reverse-engineering the recipe in my kitchen, tweaking ratios and scribbling notes on a flour-dusted notepad. By the third attempt, I had something even better than the original, and these bars have been my December signature ever since.
I made a double batch for a cookie exchange last year, and they disappeared faster than anything else on the table. Someone asked if I'd bought them from a bakery, which might be the highest compliment a home baker can receive. The combination of tart cranberries, creamy frosting, and that delicate white chocolate drizzle just works, especially when the room smells like orange zest and butter. I've learned that presentation matters, so I always take an extra minute to make the drizzle look intentional rather than haphazard.
Ingredients
- Unsalted butter: Softened butter creams beautifully with the sugars and creates that melt-in-your-mouth texture, so leave it out on the counter for at least an hour before starting.
- Brown sugar and granulated sugar: The brown sugar adds moisture and a hint of molasses depth, while granulated sugar keeps the bars from becoming too dense.
- Eggs: Three large eggs bind everything together and give the bars structure without making them cakey.
- Vanilla extract: Use pure vanilla if you have it, the flavor shines through in simple recipes like this.
- All-purpose flour: Measure by spooning it into the cup and leveling off, packing it down leads to dry, crumbly bars.
- Baking powder and baking soda: This duo gives a gentle lift and helps the bars bake evenly without puffing up too much.
- Salt: Just a quarter teaspoon balances the sweetness and makes every other flavor pop.
- Dried cranberries: Chop them roughly so you get bursts of tart fruit in every bite instead of big chewy clusters.
- White chocolate chips: These melt slightly during baking and add pockets of creamy sweetness.
- Cream cheese: Must be fully softened or the frosting will have lumps, I learned this the hard way during my first attempt.
- Powdered sugar: Sift it if its been sitting in the pantry for a while to avoid gritty frosting.
- Orange zest and juice: Fresh is non-negotiable here, the brightness of real citrus makes the frosting unforgettable.
- White chocolate for drizzle: Melt it gently and let it cool for a minute before drizzling so it doesnt run off the frosting entirely.
Instructions
- Prep Your Pan:
- Preheat the oven to 350 degrees F and line your 9x13 inch pan with parchment paper, letting it hang over the sides like little handles. This makes lifting the bars out so much easier and prevents any sticky edges.
- Cream the Butter and Sugars:
- Beat the softened butter with both sugars until the mixture looks pale and fluffy, this takes about 3 to 5 minutes with an electric mixer. Dont rush this step, it incorporates air and sets up the texture.
- Add Eggs and Vanilla:
- Crack in the eggs one at a time, mixing well after each so they fully emulsify into the batter. Stir in the vanilla and scrape down the sides of the bowl.
- Combine the Dry Ingredients:
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Mixing them first ensures even distribution and prevents little pockets of leavening.
- Mix Wet and Dry:
- Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Overmixing develops gluten and makes the bars tough instead of tender.
- Fold in Cranberries and Chips:
- Use a spatula to gently fold in the chopped cranberries and white chocolate chips. Distribute them evenly so every piece gets some fruit and chocolate.
- Spread and Bake:
- Pour the batter into your prepared pan and smooth the top with a spatula, reaching into the corners. Bake for 25 to 30 minutes until the edges are golden and a toothpick comes out clean.
- Cool Completely:
- Let the bars cool in the pan for 15 minutes, then lift them out using the parchment and set them on a wire rack. They need to be completely cool before frosting or the cream cheese will melt and slide off.
- Make the Frosting:
- Beat the softened cream cheese and powdered sugar until smooth and lump-free. Mix in the orange zest and juice until the frosting is creamy and spreadable, adding a touch more juice if its too thick.
- Frost and Garnish:
- Spread the frosting evenly over the cooled bars with an offset spatula or knife. Sprinkle with extra chopped cranberries if you like, then drizzle the melted white chocolate in thin zigzag lines.
- Slice and Serve:
- Use a sharp knife to cut the bars into squares or rectangles, wiping the blade between cuts for clean edges. Serve immediately or refrigerate until ready to enjoy.
Save to Pinterest The first time I brought these to a family gathering, my aunt asked for the recipe before she even finished her first bar. Watching people reach for seconds and seeing the cranberries glisten under the white chocolate drizzle made all the trial runs worth it. These bars have a way of making any table feel a little more festive, even on an ordinary Tuesday.
Storing and Make-Ahead Tips
I always bake the base a day ahead and store it wrapped tightly at room temperature, then frost it the morning of serving. The flavors actually deepen overnight, and the bars slice more cleanly when theyve had time to set. Keep frosted bars in an airtight container in the fridge for up to a week, though in my house theyve never lasted that long.
Flavor Variations to Try
If cranberries arent your thing, swap them for chopped dried cherries or apricots, both work beautifully with the orange frosting. A quarter teaspoon of ground ginger in the base batter adds a subtle warmth that feels very holiday-appropriate. Ive also made these with lemon zest instead of orange, and the result was brighter and even more refreshing.
Serving Suggestions
These bars shine on a dessert platter alongside gingerbread cookies and peppermint bark, but theyre also wonderful with afternoon coffee or tea. I like to cut them into smaller squares for parties so people can sample without committing to a full-sized bar. The white chocolate drizzle hardens slightly in the fridge, giving each bite a satisfying little snap.
- Serve them chilled for a firmer texture or at room temperature for a softer, creamier bite.
- Wrap individual bars in parchment and tie with twine for easy holiday gifting.
- Pair with hot cider or a cinnamon latte for the ultimate cozy treat.
Save to Pinterest Theres something about the way these bars look and taste that makes them feel special without being fussy. Theyre my go-to whenever I want to impress without spending all day in the kitchen.
Recipe FAQ
- → Can I make these bars ahead of time?
Yes, these bars actually taste better the next day as flavors have time to meld. Prepare and frost up to 24 hours before serving, storing in an airtight container in the refrigerator.
- → What can I substitute for dried cranberries?
Dried cherries, chopped dried apricots, or tart dried currants work beautifully as alternatives. Adjust quantities slightly based on fruit size and personal preference for tartness.
- → How do I know when the bars are done baking?
Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. The edges should be golden brown while the center may still appear slightly soft but will set as it cools.
- → Can I freeze these frosted bars?
For best results, freeze unfrosted bars wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in refrigerator, then bring to room temperature before frosting and serving.
- → Why is my frosting too runny or thick?
Runny frosting usually results from over-softened cream cheese or excess orange juice. Chill briefly to firm up. If too thick, add orange juice one teaspoon at a time until spreadable consistency is reached.
- → What size pan should I use?
A standard 9×13-inch baking pan produces perfectly thick bars with 24 servings. Using an 8×8-inch pan will yield thicker bars requiring longer baking time, while a larger pan will create thinner bars that may dry out faster.
