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Cozy Cranberry Bliss Bars with Easy Cream Cheese Frosting

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These easy cranberry bliss bars feature a buttery shortbread-cake base, a tart-sweet cranberry filling with orange zest, and a creamy cream cheese frosting. Perfect for holiday cookie swaps, gatherings, or a cozy treat any time.

Ingredients

Scale
  • 12 oz (about 3 cups) fresh or frozen cranberries
  • 1/2 cup granulated sugar (for cranberry filling)
  • Zest of 1 medium orange
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon vanilla extract (for cranberry filling)
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar (for bar base)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract (for bar base)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (as needed)

Instructions

  1. Make the cranberry filling: In a medium saucepan, combine cranberries, 1/2 cup granulated sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until cranberries pop and break down, about 8-10 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool to room temperature.
  2. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  3. Cream butter and sugar: In a large bowl, beat 1 cup softened butter and 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and vanilla: Beat in eggs one at a time, then mix in 2 teaspoons vanilla extract until smooth.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture, mixing on low just until combined. Do not overmix.
  6. Assemble bars: Spread about two-thirds of the batter evenly into the prepared pan. Spread cooled cranberry filling over batter, leaving a small border. Drop spoonfuls of remaining batter over the top (do not spread).
  7. Bake for 30-35 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack (about 1-1.5 hours).
  8. Make frosting: In a large bowl, beat softened cream cheese and 1/4 cup softened butter until smooth, about 2 minutes. Gradually add sifted powdered sugar, beating on low until incorporated. Increase speed to medium, add 1 teaspoon vanilla extract and 1 tablespoon milk or cream, and beat until fluffy. Adjust consistency with additional milk or powdered sugar as needed.
  9. Frost and chill: Once bars are completely cool, spread frosting evenly over the top. Refrigerate for at least 30 minutes before cutting.
  10. Slice and serve: Use parchment overhang to lift bars out of pan. Cut into squares or rectangles (about 24 bars). Wipe knife clean between cuts for neat edges.

Notes

Let cranberry filling cool to room temperature before assembling. Use room temperature ingredients for best results. For cleaner slices, chill bars thoroughly and use a wet knife. Bars can be made a day ahead and taste even better the next day. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: cranberry bars, cream cheese frosting, holiday dessert, cookie swap, easy dessert, cranberry bliss bars

Find it online: https://sparklespoon.com/cozy-cranberry-bliss-bars-with-easy-cream-cheese-frosting/