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Best Cranberry Orange Bliss Bars with White Chocolate Drizzle

cranberry orange bliss bars - featured image
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These Best Cranberry Orange Bliss Bars with White Chocolate Drizzle are the kind of dessert that makes you close your eyes after the first bite. The tartness of fresh cranberries punches through the sweet, buttery shortbread crust, and that bright orange zest just sings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • 3 cups fresh cranberries
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • ½ cup white chocolate chips
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large bowl, whisk together flour, powdered sugar, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Press firmly into prepared pan. Bake 15-18 minutes until edges are lightly golden. Set aside to cool slightly.
  3. In a medium saucepan, combine cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until cranberries pop and soften (5-7 minutes).
  4. In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Pour into cranberry mixture, stirring constantly. Cook 1-2 minutes until thickened to a jammy consistency. Remove from heat and stir in vanilla. Let cool 5 minutes.
  5. Pour warm cranberry filling over pre-baked crust, spreading evenly. Bake 20-25 minutes until filling is set and slightly bubbly around edges. Cool completely in pan on a wire rack (at least 1 hour, then refrigerate 30 minutes to firm up).
  6. For the drizzle: Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth. Let cool 2-3 minutes.
  7. Transfer melted white chocolate to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle in a zigzag pattern over cooled bars. Let set at room temperature or refrigerate 15 minutes.
  8. Use parchment overhang to lift bars out of pan. Place on cutting board and slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

Keep butter cold for a flaky crust. Let filling cool 5 minutes before adding to crust to prevent sogginess. Cool bars completely before slicing. For clean slices, chill bars 30 minutes and wipe knife between cuts. Bars can be made a day ahead; flavors deepen overnight.

Nutrition

Keywords: cranberry bars, orange bars, white chocolate drizzle, holiday dessert, shortbread crust, cranberry orange bliss bars

Find it online: https://lolaspoon.com/best-cranberry-orange-bliss-bars-with-white-chocolate-drizzle/