White Chocolate Cranberry Bars
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A combination of dried cranberry and white chocolate makes a perfect treat for the holidays. These white chocolate cranberry bars are a unique twist on the classic white chocolate cranberry cookie recipe that is tangy and delicious.
This light and sweet dessert will be sure to satisfy the sweet tooth in everyone. Bite into one of these chewy cranberry bars, and you’ll never miss the chocolate.
Why make these bars
- These cookie bars have a soft and chewy texture, with a wonderful flavor of tart cranberries and sweet white chocolate. They are similar to my white chocolate cranberry cookies. By the way, you can also make chocolate chip cranberry cookies.
- I am using a stand mixer (hand mixer) but you can use a large bowl and whisk as well.
- And most of the ingredients are simple pantry staples or easy to find.
- Also, these can be made in just about 30 minutes from start to finish.
- This is a kids’ favorite bar, so make sure to double the recipe.
- In addition, they make perfect Christmas gifts to give family and friends during the holiday season. Once baked and cooled completely, just wrap them in plastic and tie a pretty bow.
Ingredients and substitutions
- All-purpose flour – I use regular all-purpose flour with baking soda and salt. Baking soda gives it that wonderful light texture.
- Cornstarch – Also known as cornflour, adds a nice crisp to the cookies.
- Chocolate – I like the combination of chocolate with cranberries. Especially, because cranberries are tart, so the white chocolate adds a nice depth of flavor. I prefer to use white chocolate chips, instead of white baking chocolate.
- Sugar – The light brown sugar keeps them soft but the white sugar makes them crisp giving this cookie a perfect texture.
- Butter – Use unsalted room temperature butter so you can control the amount of salt in the recipe.
- Spices – You can use cinnamon, nutmeg, pumpkin spice, or gingerbread spice. Today, I am not using any spices.
- Chocolate – I am using bittersweet chocolate chips but you can also use white chocolate chips or a chopped chocolate bar.
- Vanilla – You can use vanilla extract, bean paste, or vanilla sugar.
How to make white chocolate cranberry bars
- Preheat the oven at 350°F / 177°C / Gas Mark 4.
- Line a 9 x 9-inch square baking pan with parchment paper.
Pro tip – Line the pan with parchment paper and leave an overhang so you can pick the bars out. That way, you can cut squares with neat edges.
- Dry ingredients – Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
- In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
- Then, add the eggs one at a time into the creamed sugar mixture, and then the vanilla extract. Next, add flour mixture into the wet ingredients, but, do not over mix.
Pro tip – We do not want to activate the gluten in our dough so do not overmix. - Finally, add the white chocolate chips and dried cranberries.
Pro tip – This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
- Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
- Bake for 18 to 20 mins or until the edges are lightly golden brown.
Pro tip – The top should feel set but not dry. Also, it will continue to cook with the residue heat once out of the oven. - Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool for another 10 minutes. Use a sharp bread knife cut into 16 squares (as shown in the video).
Variations
- Orange – Add a teaspoon of orange zest and 1/4 tsp of orange extract to give the bars an orange flavor.
- Cream cheese – Frost the bars with a cream cheese frosting once baked and cooled.
- Chocolate – Drizzle some melted white chocolate over the bars once baked and cooked.
Tips
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will melt and make very flat bars.
- When baked, leave the bars in the baking pan for 5 minutes. Then, transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
- Bake Ahead and Freezing Instructions
- Dough – You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
- Baked bars – Alternatively, freeze the baked bars between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
More bars, blondies recipes
- Apple Pie Bars with Crumble
- Best Cherry Bars or Best Apricot Crumble Squares
- Cranberry Shortbread Squares
- Chocolate Pecan Squares
- Chocolate Marzipan Squares – Christmas Treats
- Recipe for Pecan Pie Brownies or Pecan Blondies
- See all bars and blondies or brownies
Frequently asked questions
How long will these bars keep? How do you keep these bars?
These cranberry bars will keep in an airtight container for up to a week. You can chill the cookies in the refrigerator for up to 3 days or you can also freeze the dough for up to 3 months or freeze the cookies for up to a month.
Can I make these bars in advance?
These can be baked up to 3 days ahead of time. However, if you are making them for a bake sale or to give as gifts it is best to make them no more than a day ahead so people will have some storage time too.
What chocolate do I use for these bars?
I like using white chocolate chips or a chopped white chocolate bar. Personally, I do not like using baking chocolate in my bars or cookies.
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White Chocolate Cranberry bars
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
Calories: 258kcal
Adjust Servings Here: 16 bars
Description
A combination of dried cranberry and white chocolate makes a perfect treat for the holidays. These white chocolate cranberry bars are a unique twist on the classic white chocolate cranberry cookie recipe that is tangy and delicious.
Video
Ingredients
- 2 ¼ cup (280 g) All purpose flour
- 2 tbsp (15 g) Cornstarch (or all-purpose flour)
- 1 tsp Baking soda
- ¼ tsp Salt
- 1 cup (227 g) Unsalted Butter (room temperature)
- 2 large Eggs
- ½ cup (100 g) White sugar
- ½ cup (110 g) Brown sugar
- ½ tsp Spices (cinnamon, pumpkin spice, or nutmeg)
- 1 cup (235 g) White chocolate chips (or sweet white chocolate)
- 1 cup (100 g) Dried cranberry
- 2 tsp Vanilla extract
Instructions
- Preheat the oven at 350°F / 177°C / Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper. Pro tip – Line the pan with parchment paper and leave an overhang so you can pick the bars out. That way, you can cut squares with neat edges.
- Dry ingredients – Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
- In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy.
- Then, add the eggs one at a time into the creamed sugar mixture, and then the vanilla extract. Next, add flour mixture into the wet ingredients, but, do not over mix. Pro tip – We do not want to activate the gluten in our dough so do not overmix.
- Finally, add the white chocolate chips and dried cranberries. Pro tip – This cookie dough can be kept in the fridge for up to 3 days or in the freezer for up to 3 months.
- Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
- Bake for 18 to 20 mins or until the edges are lightly golden brown. Pro tip – The top should feel set but not dry. Also, it will continue to cook with the residue heat once out of the oven.
- Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool for another 10 minutes. Use a sharp bread knife cut into 16 squares (as shown in the video).
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will melt and make very flat bars.
- When baked leave the bars in the baking pan for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Bake Ahead and Freezing Instructions
- Dough – You can freeze the dough for a month wrapped well in a ziplock bag. Then, thaw in the fridge overnight when ready to use.
- Baked bars – Alternatively, freeze the baked bars between parchment papers for up to 3 months and thaw in the fridge overnight when ready to use.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 258– kcalCarbohydrates: 35.7– gProtein: 2.1– gFat: 12.5– gSaturated Fat: 7.5– gPolyunsaturated Fat: 3.4– gMonounsaturated Fat: 0– gTrans Fat: 0.4– gCholesterol: 51– mgSodium: 121– mgPotassium: 0– mgFiber: 1– gSugar: 21.7– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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