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Cozy Cranberry Bliss Bars with White Chocolate Drizzle

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These Cozy Cranberry Bliss Bars feature a buttery shortbread crust, a tangy cranberry filling, a creamy custard layer, and a white chocolate drizzle. They’re the perfect balance of tart and sweet, ideal for holidays or cozy winter evenings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup powdered sugar
  • ¾ cup cold unsalted butter, cut into small cubes
  • ¼ teaspoon salt
  • 2 cups fresh or frozen cranberries
  • ½ cup granulated sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon cornstarch
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ cup white chocolate chips
  • 1 teaspoon coconut oil or vegetable oil

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides.
  2. Make the shortbread crust: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  3. Press the crust into the pan: Dump the crumbly mixture into your prepared pan and press it firmly and evenly into the bottom. Bake for 15-18 minutes, until the edges are just starting to turn golden. Set aside to cool slightly.
  4. Cook the cranberry filling: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries start to pop and soften—about 5-7 minutes. In a small bowl, whisk the cornstarch with 1 tablespoon of water to make a slurry. Stir it into the cranberry mixture and cook for another minute, until the filling thickens. Remove from heat and let it cool for about 10 minutes.
  5. Spread the cranberry filling over the crust: Pour the slightly cooled cranberry mixture over the shortbread crust and spread it into an even layer.
  6. Make the custard layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and beat until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Finally, add the flour and beat just until incorporated.
  7. Pour the custard over the cranberries: Gently pour the cream cheese mixture over the cranberry layer and spread it evenly with an offset spatula.
  8. Bake the bars: Place the pan in the preheated oven and bake for 28-32 minutes, or until the custard is set around the edges but still slightly jiggly in the center. Let the bars cool completely in the pan on a wire rack (about 1-2 hours).
  9. Make the white chocolate drizzle: Once the bars are completely cool, place the white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and melted.
  10. Drizzle and set: Using a fork or a small spoon, drizzle the melted white chocolate over the cooled bars in a zigzag pattern. Let the chocolate set at room temperature for about 30 minutes, or pop the pan in the fridge for 15 minutes. Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares and serve.

Notes

Keep the butter cold for a flaky crust. Don’t overbake the custard; it should be slightly jiggly in the center when done. Let the bars cool completely before slicing for clean cuts. Use a hot knife for clean edges. The bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: cranberry bars, white chocolate, shortbread, holiday dessert, easy bars, cranberry dessert

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