Description
These homemade cranberry bliss bars feature a buttery shortbread crust, a creamy cheesecake layer swirled with tart cranberry jam, and a white chocolate drizzle. They’re a happy accident turned family favorite, perfect for holidays or any day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar (for crust)
- ½ cup unsalted butter, cold and cut into small cubes
- ¼ teaspoon salt
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar (for cranberry layer)
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
- Make the shortbread crust: In a medium bowl, whisk together flour, ½ cup sugar, and salt. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces. Press evenly into prepared pan. Bake 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
- Cook the cranberry layer: In a medium saucepan, combine cranberries, ½ cup sugar, and water. Cook over medium heat, stirring occasionally, until cranberries pop and soften (5-7 minutes). Stir in vanilla and cook 2-3 more minutes until thickened. Remove from heat and cool 5 minutes.
- Prepare the cream cheese filling: In a mixing bowl, beat softened cream cheese and ¼ cup sugar until smooth (about 2 minutes). Add egg and vanilla, beat until just combined. Do not overmix.
- Assemble the bars: Pour cream cheese filling over warm crust and spread evenly. Drop spoonfuls of cranberry mixture over filling. Gently swirl with a knife or toothpick (4-5 swirls).
- Bake 25-30 minutes until edges are set and center is slightly jiggly. Cool completely in pan on a wire rack (about 1 hour). Refrigerate at least 2 hours for clean slicing.
- Add white chocolate drizzle: Melt white chocolate chips and coconut oil together in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Drizzle over cooled bars. Let set at room temperature about 15 minutes. Slice into 16 squares.
Notes
For clean slices, refrigerate bars for at least 2 hours before cutting. Use cold butter for a flaky crust. Do not over-swirl the cranberry layer. Bars can be stored in an airtight container in the refrigerator for up to 5 days. Freeze without drizzle for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 18
- Sodium: 115
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: cranberry bliss bars, homemade cranberry bars, cranberry dessert, white chocolate cranberry bars, holiday dessert, easy bar recipe