cranberry bliss
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Copycat Cranberry Bliss Bars

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24


Blondie Bar

  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 cup dried cranberries or Craisins
  • 1/4 cup chopped candied ginger
  • 1 tablespoon of freshly grated orange rind
  • 1 cup Lindt or Ghirardelli white chocolate coarsely chopped


  • 4 oz . cream cheese , room temp
  • 2 tablespoons unsalted butter , room temp
  • 3 cups Confectioner's sugar
  • 1 teaspoon vanilla


  • 10 ounces of Ghirardelli White Chocolate Chips - about 1 1/4 cups
  • 1 tablespoon plain Crisco


  • 1/3 cup Craisins or dried cranberries , coarsely chopped
  • 1 cup Lindt or Ghirardelli white chocolate , chopped
  • 2 tablespoons grated orange zest


Blondie Bars

  • Preheat the oven to 350 degrees.
  • Prepare a 10x15 pan by lining it with aluminum foil with 2 inches extending over each end.
  • Spray with non-stick spray.
  • Beat together the butter and sugars until light - this will take about 3 minutes.
  • Blend in eggs and vanilla extract.
  • Add the flour, baking powder, and ginger and mix well.
  • Fold in the cranberries, candied ginger,orange peel,and chopped white chocolate.
  • Do not over mix.
  • Spread thick batter in prepared 10x15 pan.
  • Bake 350 for 20-24 minutes until light brown at edges and a toothpick inserted into center comes out clean.
  • Let cool.


  • Beat cream cheese and butter together until fluffy.
  • Add vanilla extract and powdered sugar and beat until frosting is a good consistency for spreading on the bars. You can add a teaspoon or so of milk if it is too thick.
  • Spread the frosting over the cooled bars.


  • Use a zester to grate the rind of an orange and sprinkle zest over the frosting on the bars.
  • Chop 1/2 cup cup of Craisins coarsely.
  • Sprinkle over frosted bars.


  • Pour white chocolate in a bowl set over simmering water.
  • Once the chocolate has completely melted add the Crisco and stir until completely combined.
  • If chocolate isn't thin enough add more Crisco, a teaspoon at a time, until you reach desired consistency.
  • Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
  • Let the chocolate set for at least an hour.
  • Cut into triangles.


Be sure that you don't overbake these or they will be dry as sawdust.