A combination of dried cranberries 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.
Indulge in the delightful fusion of creamy white chocolate and tangy cranberries with our White Chocolate Cranberry Bars. Each bite offers a perfect balance of sweetness and tartness, with the velvety smoothness of white chocolate complementing the chewy, slightly tart cranberries.
These bars are a perfect treat for any occasion, from holiday gatherings to everyday snacking. Their rich flavor and appealing texture make them a crowd favorite, bringing a touch of elegance and festivity to your dessert table. Enjoy them with a cup of coffee or tea for a truly satisfying experience.
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, the white chocolate adds a nice depth of flavor. In addition, 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.
Step-by-step: How to make white chocolate cranberry bars
- Oven and Pan – Preheat the oven to 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 soda, salt, and spices. Set aside.
- Wet Ingredients – 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 the flour mixture to the wet ingredients, but do not overmix.
Pro tip – We do not want to activate the gluten in our dough, so do not overmix. - Additions – 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.
- Pan – Transfer the dough to the prepared pan and spread it with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
- Bake for 22–28 minutes, or until the edges are lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool completely in the pan for at least 20 minutes before lifting out and slicing. Use a sharp bread knife to cut into 16 squares (as shown in the video).
Variations – White chocolate cranberry bars
- 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 for success
- 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.
- 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 also chill the cookies in the refrigerator for up to 3 days, or you can 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.
White Chocolate Cranberry bars
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
Method
- Oven and Pan – Preheat the oven to 350°F / 177°C / Gas Mark 4. Line a 9 x 9-inch square baking pan with parchment paper, leaving an overhang to help pick it out of the pan later.
- Dry ingredients – Combine flour, cornstarch, baking soda, salt, and spices. Set aside.2 ¼ cup All purpose flour, 2 tbsp Cornstarch, 1 tsp Baking soda, ¼ tsp Salt, ½ tsp Spices
- Wet ingredients – 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 to the creamed sugar mixture, then add the vanilla extract. Next, add the flour mixture to the wet ingredients, but do not overmix.1 cup Unsalted Butter, 2 large Eggs, ½ cup White sugar, ½ cup Brown sugar, 2 tsp Vanilla extract
- Additions – Next, add the flour mixture to the wet ingredients, but do not overmix. Finally, add the white chocolate chips and dried cranberries.1 cup White chocolate chips, 1 cup Dried cranberry
- Pan – 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 22–28 minutes, or until the edges are lightly golden and the center looks set but still slightly soft. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Cool completely in the pan for at least 20 minutes before lifting out and slicing. Use a sharp bread knife cut into 16 squares (as shown in the video).
Notes
- 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.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Wow, so delicious. Love how simple and easy these were to make too. Thanks for the recipe
Thank you Chris
I’ve made these several times and gotten so many compliments! super tasty!
Thank you so much Allison
I can’t attach a screenshot but if you do a crtl+f search on the page you will find them. Once is right below the picture where the egg yolk is being added, and the other is in the “instructions” section #2.
Thanks, Jenn. I will fix it now. Happy holidays to you.
You reference both “baking soda” and “baking powder” at different places (2 each) throughout this recipe. Which one am I meant to use? :S
Jenn, there is only baking soda in the recipe. Where do you see baking powder. Thanks