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Easy Copycat Cranberry Bliss Bars: Perfect Holiday Dessert

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These easy copycat cranberry bliss bars capture the perfect balance of tangy dried cranberries, creamy white chocolate, and a soft, almost shortbread-like base. They’re the kind of dessert that makes people close their eyes after the first bite, and they come together with minimal fuss in under an hour.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup dried cranberries
  • 1/2 cup white chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 cup additional white chocolate chips, for drizzling
  • 1 tablespoon coconut oil or vegetable oil, for the drizzle

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
  2. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes with an electric mixer. Scrape down the sides once. Add the egg yolk and vanilla extract, and beat until combined and smooth.
  3. In a small bowl, whisk together the flour, salt, and baking powder. Gradually add this to the wet mixture, mixing on low speed just until combined. The dough will be soft and slightly sticky.
  4. Transfer the dough to the prepared pan. Using lightly floured fingers or a spatula, press it into an even layer. Bake for 14 to 16 minutes, until the edges are lightly golden and the center is set. Let it cool in the pan on a wire rack for 10 minutes.
  5. While the base cools, combine the sweetened condensed milk, 1 tablespoon butter, and a pinch of salt in a small saucepan. Warm over low heat, stirring constantly, until the butter melts and the mixture is smooth, about 2 to 3 minutes. Remove from heat and stir in the vanilla extract, dried cranberries, and 1/2 cup white chocolate chips. Pour this over the warm base and spread it evenly.
  6. Return the pan to the oven and bake for another 12 to 15 minutes. The topping should be bubbly around the edges and lightly golden. The center will still look a little soft.
  7. Place the pan on a wire rack and let it cool completely at room temperature, about 1 to 2 hours. For the cleanest slices, refrigerate for 30 minutes after they’ve cooled.
  8. Once the bars are fully cooled and set, melt the remaining 1/4 cup white chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth. Drizzle this over the top using a fork or a small piping bag. Let the drizzle set for about 15 minutes before slicing.
  9. Use the parchment overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into 16 squares. Wipe the knife clean between cuts for neat slices.

Notes

Don’t overbake the base; it continues cooking during the second bake. Room temperature butter is crucial for proper creaming. Patience with cooling is essential for clean slices. For best results, refrigerate bars for 30 minutes after cooling before slicing. Bars taste even better the next day.

Nutrition

Keywords: cranberry bliss bars, copycat recipe, holiday dessert, white chocolate cranberry bars, easy dessert, Christmas cookies

Find it online: https://siennaspoon.com/easy-copycat-cranberry-bliss-bars-perfect-holiday-dessert/