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Cozy Cranberry Bliss Bars with White Chocolate Drizzle

Cranberry bliss bars - featured image
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These Cozy Cranberry Bliss Bars with White Chocolate Drizzle are tender, buttery bars packed with dried cranberries and white chocolate chips, topped with a silky white chocolate drizzle. They’re the perfect easy holiday dessert that tastes like December in every bite.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) dried cranberries
  • 1/2 cup (90g) white chocolate chips or chopped white chocolate
  • 1/2 cup (90g) white chocolate chips or chopped white chocolate (for drizzle)
  • 1 tablespoon (15ml) coconut oil or vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Add the eggs one at a time, beating well after each addition (about 30 seconds each). Then add the vanilla extract and beat until combined.
  4. In a medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Stop as soon as you no longer see streaks of flour.
  6. Using a rubber spatula, gently fold in the dried cranberries and 1/2 cup of white chocolate chips. Fold just until evenly distributed.
  7. Transfer the batter to the prepared pan. Use the spatula to spread it evenly into the corners. Wet your fingers slightly and press it down if needed to create an even layer.
  8. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Check at 20 minutes.
  9. Place the pan on a wire cooling rack and let the bars cool completely in the pan, at least 1 hour, preferably 2.
  10. Once the bars are completely cool, make the white chocolate drizzle. Place the remaining 1/2 cup of white chocolate chips and the coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until smooth and fully melted.
  11. Use a fork or a small piping bag (or a zip-top bag with the corner snipped off) to drizzle the melted white chocolate over the cooled bars. Let the drizzle set at room temperature for about 30 minutes, or speed it up in the refrigerator for 15 minutes.
  12. Using the parchment overhang, lift the entire block of bars out of the pan. Place on a cutting board and slice into squares or rectangles. For cleaner cuts, wipe your knife clean between slices.

Notes

For best results, use room temperature butter and eggs. Don’t overmix the batter once flour is added. The bars taste even better the next day. For clean slices, chill bars for 15 minutes before cutting. White chocolate drizzle can be made with coconut oil to prevent seizing. Store in an airtight container at room temperature for up to 5 days, or freeze undrizzled bars for up to 3 months.

Nutrition

Keywords: cranberry bars, white chocolate, holiday dessert, easy bars, cranberry bliss bars, Christmas dessert, cookie bars

Find it online: https://willarecipes.com/cozy-cranberry-bliss-bars-with-white-chocolate-drizzle/