Cranberry Bliss Bars

This is a recipe I've been making for years and everyone loves them as a breakfast treat with coffee or a dessert! Perfect for a cookie exchange or to serve your guests that drop by over the holidays.
Course Dessert
Cuisine American


  • Perforated Baking Sheet
  • Flexiflat
  • Stainless Mixing Bowl
  • Eco-Chop


  • 1 cup butter
  • 1 1/2 cups brown sugar packed
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 3/4 cups white chocolate chips (large bag)
  • 1 1/2 cups dried cranberries
  • 1/4 cup grated orange zest dried is best for this recipe
  • 1 cup chopped toasted pecans

Topping Ingredients

  • 1/3 cup dried cranberries (chop in Eco-Chop)
  • 6 oz Semi Sweet chocolate, melted (melt in Mini Round Mold in the microwave until smooth)
  • 2 tbsp Orange Zest


  • 1/2 cup butter softened
  • 8 oz cream cheese at room temperature
  • 1 cup powdered sugar
  • 2 tsp vanilla
  • 1 tbsp grated orange zest


  • Preheat oven to 350°F degrees. Set Flexiflat on top of Medium Perforated Baking Sheet and set aside.
  • Cream together butter and sugar until smooth, add eggs one at a time and combine well after each addition. Add vanilla and combine well.
  • In Stainless Mixing Bowl whisk together flour, baking powder, salt and orange zest.
  • Add dry mixture to butter mixture and combine well. Stir in white chocolate chips and cranberries.
  • Spread evenly into Flexiflat (it is more of a press into then a spread, but make sure it's even so it cooks evenly).
  • Bake for 20-22 minutes. Cool completely before frosting.


  • Cream together butter & cream cheese until smooth, add powdered sugar, vanilla and orange zest and combine well. Using Blender Spatula or Offset Spatula, spread frosting on bars.
  • Sprinkle cranberries & orange zest. Drizzle melted chocolate on top and let rest until chocolate has set. Cut into 3″ squares and then triangles of desired size. Be sure to slide bars onto a cutting board before cutting or use the Cake Server Knife to gently cut in the Flexiflat.
  • Tip: I like to make several batches and freeze the dough in my Flexiflat so when I want to make them, all I have to do is bake and frost! They also can be made ahead of time and stored in the refrigerator for 7-10 days! Pull them out of the fridge about 30 minutes before serving.