Cranberry Bliss Bars: My Favorite Holiday Treat

Hey there! So, about these cranberry bliss bars… I’ve been making them ever since a friend brought a batch to our annual holiday potluck. I remember biting into that first bar, and it was like a little slice of heaven had landed in my mouth. I mean, who knew cranberries could be so blissful? Anyway, I’ve tweaked the recipe over the years, and now it’s a staple in my holiday baking lineup—though any excuse will do!

Why You’ll Love These Bars

I make these whenever I’m in the mood for something sweet but not too sweet, you know what I mean? They’re perfect for those cozy winter afternoons when you just want to curl up with a cup of tea (or a cheeky glass of wine). My family goes nuts for them, too—it’s like they disappear before I’ve even had a chance to put them on the table. But hey, that’s a good problem to have, right?

Ingredients

• 1 cup unsalted butter, melted (I’ve been known to use salted butter in a pinch!)
• 1 1/4 cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract (or a splash more, because why not?)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 1/2 cup white chocolate chips (I sometimes swap these for dark chocolate chips if I’m feeling fancy)
• 1/2 cup chopped walnuts or pecans (optional, but I tend to think they’re a nice touch)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan—don’t be stingy with the grease!
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs and vanilla, and mix until everything’s well combined. This is usually where I sneak a taste—oops!
3. In another bowl, combine the flour, baking powder, and salt. Gradually add this to the wet mixture. Don’t worry if it’s a bit stiff; that’s normal.
4. Fold in the cranberries, chocolate chips, and nuts if you’re using them. Spread the mixture evenly in your prepared pan.
5. Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean. Let it cool completely before cutting into bars—although, on second thought, a warm bar isn’t the worst thing either.

Notes

I’ve found that these bars are even better the next day, if they last that long! The flavors really meld together after sitting overnight.

Variations

One time, I tried adding orange zest to the batter, and it was a game changer. Another time, I thought I’d be clever and add marshmallows…let’s just say, it wasn’t my finest hour.

Equipment

If you don’t have a 9×13 baking pan, a couple of smaller pans can work too. Just keep an eye on the baking time; it might be a bit shorter.

Storage

These bars will keep in an airtight container for about 3 days, though honestly, in my house, they never last more than a day!

Serving Suggestions

I love serving these cranberry bliss bars with a bit of whipped cream on the side. My family thinks I’ve gone all gourmet whenever I do that—little do they know it’s just from a can!

Pro Tips

Don’t rush the cooling process. I once tried cutting them while they were still warm and ended up with a crumbly mess. Patience is key!

FAQ

Can I freeze these? Absolutely! Just wrap them tightly in plastic wrap and pop them in a freezer bag. They’ll last for about a month.

Can I use fresh cranberries? You can, but they might make the bars a bit more tart and moist. If that’s your thing, go for it!