White Chocolate Cranberry Dream Bars – Sweet, Tangy, and Festive

These bars are the kind of treat that makes people ask for the recipe before they even finish their first bite. Buttery, tender layers meet creamy white chocolate and chewy cranberries, with a hint of orange to brighten everything up. They’re easy to make, slice beautifully, and look like a holiday party on a plate.

Whether you’re baking for a cookie swap, gifting to neighbors, or just treating yourself, these bars are a reliable crowd-pleaser.

Print Recipe

White Chocolate Cranberry Dream Bars - Sweet, Tangy, and Festive

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 12 servings

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup dried cranberries
• 1 cup white chocolate chips (plus extra for garnish, optional)
• 1 tablespoon orange zest (about 1 large orange)
• 2 tablespoons orange juice (fresh is best)
• Glaze: 1 cup powdered sugar, 1–2 tablespoons orange juice, pinch of salt

Instructions

• Prep the pan. Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
• Mix the wet ingredients. In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth.Add eggs and vanilla; whisk until glossy and combined.
• Combine the dry ingredients. In a separate bowl, whisk the flour, baking powder, and salt.
• Bring it together. Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in dried cranberries, white chocolate chips, orange zest, and orange juice. Do not overmix.
• Bake. Spread the batter evenly in the pan.Bake for 20–25 minutes, until the edges are set and lightly golden and a toothpick comes out with a few moist crumbs.
• Cool completely. Set the pan on a rack and let the bars cool fully in the pan. This helps them set and slice cleanly.
• Glaze. Whisk powdered sugar, orange juice, and a pinch of salt until smooth and pourable. Drizzle over the cooled bars.Sprinkle a few extra white chocolate chips or chopped dried cranberries on top, if you like.
• Slice and serve. Use the parchment to lift the slab out. Cut into squares or triangles. For the neatest edges, wipe the knife between cuts.

What Makes This Special

These bars balance sweetness with tart cranberries, so they never taste too sugary. The base is soft but sturdy, thanks to a simple blondie-style batter. A touch of orange zest lifts the flavor and makes the white chocolate feel more nuanced.

Plus, they’re quick: you mix, bake, cool, and glaze—no fancy equipment or patience required.

What You’ll Need

• 1 cup (2 sticks) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup dried cranberries
• 1 cup white chocolate chips (plus extra for garnish, optional)
• 1 tablespoon orange zest (about 1 large orange)
• 2 tablespoons orange juice (fresh is best)
• Glaze: 1 cup powdered sugar, 1–2 tablespoons orange juice, pinch of salt

Step-by-Step Instructions

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Mix the wet ingredients. In a large bowl, whisk the melted butter with the brown and granulated sugars until smooth.

   Add eggs and vanilla; whisk until glossy and combined.

3. Combine the dry ingredients. In a separate bowl, whisk the flour, baking powder, and salt.
4. Bring it together. Add the dry ingredients to the wet and stir just until no dry streaks remain. Fold in dried cranberries, white chocolate chips, orange zest, and orange juice. Do not overmix.
5. Bake. Spread the batter evenly in the pan.

   Bake for 20–25 minutes, until the edges are set and lightly golden and a toothpick comes out with a few moist crumbs.

6. Cool completely. Set the pan on a rack and let the bars cool fully in the pan. This helps them set and slice cleanly.
7. Glaze. Whisk powdered sugar, orange juice, and a pinch of salt until smooth and pourable. Drizzle over the cooled bars.

   Sprinkle a few extra white chocolate chips or chopped dried cranberries on top, if you like.

8. Slice and serve. Use the parchment to lift the slab out. Cut into squares or triangles. For the neatest edges, wipe the knife between cuts.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days; bring to room temperature before serving for best texture.
• Freezer: Freeze slices tightly wrapped for up to 2 months.

  Thaw in the fridge overnight, then let sit at room temperature 20–30 minutes.

Health Benefits

While these are a treat, there are a few upsides. Dried cranberries offer antioxidants and a bit of fiber. Using orange zest and juice adds vitamin C and brightness without extra fat.

You can also tweak the recipe—reduce sugar slightly or swap part of the flour for whole wheat pastry flour—to make them a touch lighter while keeping the flavor.

Pitfalls to Watch Out For

• Overbaking: Pull them when the center looks just set. Overbaked bars turn dry and crumbly.
• Hot butter + eggs: If the butter is too hot, it can scramble the eggs or make the batter greasy. Let it cool slightly first.
• Overmixing: Stir only until combined.

  Overmixing develops gluten and makes tough bars.

• Too much glaze: A thick flood can mask the flavors. Aim for a light drizzle.
• Old cranberries: If they’re very dry, soak them in warm water or orange juice for 5 minutes, then pat dry.

Alternatives

• Nutty twist: Add 1/2 cup chopped pistachios or pecans for crunch.
• Flavor swap: Replace orange with lemon zest and juice for a sharper note.
• Chocolate change-up: Use half white chocolate and half chopped bittersweet chocolate for contrast.
• Gluten-free: Substitute a 1:1 gluten-free baking blend; add an extra tablespoon of orange juice if the batter feels stiff.
• Less sweet: Cut the granulated sugar to 1/4 cup; the white chocolate and cranberries will still carry the sweetness.

FAQ

Can I use fresh cranberries instead of dried?

Yes, but chop them and toss with a teaspoon of sugar to tame the tartness. Expect a slightly moister crumb and a brighter, tangier bite.

What if I don’t have a 9×13-inch pan?

You can use a 9×9-inch pan and bake a bit longer, about 28–32 minutes.

The bars will be thicker and fudgier in the center.

Do I have to add the glaze?

No. The bars are delicious without it. The glaze adds a citrus pop and a glossy finish, but you can skip or dust with powdered sugar instead.

How do I prevent the white chocolate from seizing when melting for garnish?

Use low heat and keep water away.

Microwave at 50% power in short bursts, stirring often, or melt over a double boiler with the bowl completely dry.

Can I make these ahead for a party?

Absolutely. Bake a day ahead, glaze the day of serving, and slice before guests arrive. They hold up well and taste even better after resting.

Final Thoughts

White Chocolate Cranberry Dream Bars are simple to make and big on flavor.

They bring together creamy, tangy, and buttery notes in a way that feels both cozy and special. Keep this recipe in your back pocket for holidays, potlucks, or any time you want an easy win from your oven.