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Easy Copycat Cranberry Bliss Bars: The Best Party Dessert

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These Copycat Cranberry Bliss Bars feature a chewy blondie base with tart dried cranberries, a creamy white chocolate cream cheese layer, and a signature white chocolate drizzle. Perfect for parties, potlucks, and holiday gatherings, they taste even better the next day.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (90g) dried cranberries
  • ½ cup (85g) white chocolate chips
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • ¼ cup (30g) dried cranberries, roughly chopped
  • ½ cup (85g) white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening

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 with non-stick cooking spray.
  2. In a large bowl, whisk together melted butter and granulated sugar until glossy and smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Fold in dried cranberries and white chocolate chips.
  4. Spread batter evenly into prepared pan. Bake for 18 to 22 minutes, until edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack (about 45 minutes to 1 hour).
  5. While base cools, make frosting: Beat softened cream cheese and butter together until smooth and creamy (about 2 minutes). Add sifted powdered sugar, vanilla extract, and heavy cream. Beat on low until combined, then on medium-high for 2 minutes until light and fluffy.
  6. Once blondie base is completely cool, spread cream cheese frosting evenly over the top. Sprinkle chopped dried cranberries over frosting, pressing gently.
  7. Place white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth (about 60 to 80 seconds). Let cool for 2 minutes.
  8. Drizzle melted white chocolate over frosted bars using a fork or small piping bag.
  9. Refrigerate bars for at least 1 hour until frosting and drizzle are firm. Use parchment handles to lift slab out of pan. Cut into squares or triangles with a sharp knife.

Notes

Room temperature ingredients are crucial for smooth frosting and even baking. Do not overbake the blondie base; it should look slightly underdone when removed. Chill bars for at least 1 hour before cutting for clean slices. Bars taste even better the next day. For gluten-free, use a 1:1 gluten-free baking flour. For dairy-free, use vegan butter and dairy-free cream cheese.

Nutrition

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

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