Cranberry Bliss Bars

Cranberry Bliss Bars studded with white chocolate chips and dried cranberries and slathered with an orange cream cheese frosting. Share these scrumptious bars with your sweetie on Valentines Day. They are perfect accompaniment to a cup of coffee or tea.

Yesterday I shared with you that my husband and I were celebrating Valentines Day last  night. Since I raved about the dinner so much last year, Andrew made reservations again at the Meridian Restaurant and Bar. The food was fabulous! I had the filet with potato purèe, frizzled onions and a bordelaise sauce. Andrew ordered the NY strip with roasted potatoes, oyster mushrooms, and a smoked tomato sauce. For dessert we shared an amazing caramelized banana tart. Mmmm…perfect!

Cranberry Bliss Bars

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For Cake:

  • 1 cup unsalted butter; softened
  • 1 cup packed brown sugar
  • Zest of one orange
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup minced dried cranberries
  • 1/2 cup white chocolate chips

For Frosting:

  • 8 ounce cream cheese, softened
  • 4 Tablespoons butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • Zest of one orange

For the Garnish:

  • dried cranberries
  • chopped pistachios
  • white chocolate shavings


  1. Preheat oven to 350 degrees.Butter the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. In a large bowl, sift together flour, salt and pumpkin pie spice; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy; about 3 minutes. Add eggs, orange zest and vanilla; beating until well combined. Add the flour mixture and mix until combined. Fold in the cranberries and white chocolate. Batter will be thick.
  4. Spread batter evenly into prepared pan and bake for about 20 to 25 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
  5. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract and orange zest and mix at low speed until combined. Spread over cooled cake. Garnish with dried cranberries, pistachios and white chocolate shavings.

Source: My Baking Addiction

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10 Responses to Cranberry Bliss Bars

  1. These look really good. I can not wait to try these. . .thanks for the recipe.

  2. muppy says:

    That dinner sounds fabulous. And you cranberry bars look great too. I assuming pumpkin pie spice is a mix of cinnamon, nutmeg, clove???

  3. Angela says:

    Wow! From the bars to the meal you enjoyed with your husband, this is definitly bliss! I am super impressed.

  4. Lucie says:

    Glad you had such a great dinner! These bars sound great–my sister is a fan of the Starbucks version, I’ll be making these for her when I visit in march!

  5. i love cranberries in baked goods. 🙂

  6. Beth says:

    They really do look blissful. Thanks for sharing!

  7. Your cranberry bliss bars sound awesome and look so good. I can’t wait to see how mine turn out. Thinking the hubby is going to love these bars.
    Happy Valentine’s and thanks for sharing.

  8. Sara says:

    I made a version of these last year for Christmas, and I absolutely loved them. I put chopped crystallized ginger in mine, and I loved that flavor with the sweet white chocolate and cranberries. I love the idea of pistachios in the base or on top, and the orange cream cheese is such a good addition. I’m bookmarking these to make for certain. Thanks for the inspiration!

  9. Nina says:

    Oh Christina, these look good! I am a few days behind on blog catch-up. I love the pistachio/cranberry garnish for these–what a combo! Glad you had a lovely dinner!

  10. Pingback: Mexican Rice | Sweet Pea's Kitchen

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