Cranberry Bliss Bars Copycat (Easy Sheet Pan)
If you love the festive flavors of the holiday season but want a simple, crowd-pleasing treat, these Cranberry Bliss Bars Copycat (Easy Sheet Pan) are exactly what you need. Soft, chewy, and bursting with tart cranberries and sweet white chocolate chips, they’re topped with a luscious cream cheese frosting that takes these bars over the top. Whether you’re baking for a party, a family gathering, or just because, this easy sheet pan recipe makes baking a breeze. No fancy techniques or complicated steps—just delicious, melt-in-your-mouth bars that everyone will be begging for.
Why This Recipe Is Reliable
This Cranberry Bliss Bars Copycat (Easy Sheet Pan) recipe is designed for simplicity and consistency. By using common pantry ingredients and straightforward methods, it guarantees success even if you’re a beginner baker. The balance between tart dried cranberries and sweet white chocolate chips ensures every bite is flavorful without being overly sugary. Plus, the sheet pan method means you bake all the bars at once, saving time and effort compared to individual batches. The frosting is smooth and creamy, with just the right hint of vanilla, creating a perfect finishing touch that holds up well on the bars. This recipe has been tested multiple times to ensure even baking and the ideal texture, making it a dependable go-to in your dessert rotation.
What You’ll Need
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
- 1 cup white chocolate chips
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Before You Start: Equipment
- 9×13-inch sheet pan – perfect size for even baking and easy slicing.
- Mixing bowls – for combining dry and wet ingredients separately.
- Electric mixer or hand whisk – to cream butter and sugar, and mix the batter.
- Spatula – for folding in cranberries and chocolate chips.
- Measuring cups and spoons – to ensure ingredient accuracy.
- Cooling rack – to cool the bars before frosting.
- Knife or bench scraper – for cutting the bars into neat squares.
Cranberry Bliss Bars Copycat (Easy Sheet Pan): How It’s Done
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch sheet pan lightly with butter or line it with parchment paper for easy removal later.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set this bowl aside for later.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes on medium speed.
Step 4: Add Eggs and Vanilla
Beat in 3 large eggs, one at a time, mixing well after each addition. Then stir in 1 teaspoon vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep the bars tender.
Step 6: Fold in Cranberries and White Chocolate
Gently fold in 1 1/2 cups dried cranberries and 1 cup white chocolate chips, ensuring even distribution throughout the batter.
Step 7: Bake the Bars
Spread the batter evenly in the prepared sheet pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove from the oven and allow to cool completely on a wire rack.
Step 8: Prepare the Cream Cheese Frosting
In a small bowl, beat together 1/2 cup softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Step 9: Frost and Slice
Once the bars are completely cool, spread the cream cheese frosting evenly over the top. For best presentation, refrigerate the frosted bars for 15-20 minutes to set the frosting before slicing into squares.
Fit It to Your Goals
- Want a gluten-free version? Substitute the all-purpose flour with a gluten-free baking blend.
- Make it nutty by adding 1/2 cup chopped pecans or walnuts to the batter.
- For less sweetness, reduce the granulated sugar to 1 cup and the powdered sugar in the frosting to 2 tablespoons.
- Serve these bars chilled or at room temperature, depending on your preference for frosting texture.
- Perfect for gifting—wrap up the bars in decorative boxes or cellophane bags with a ribbon.
Slip-Ups to Skip
- Don’t overmix the batter once the flour is added; overworking can make the bars tough.
- Be sure the bars are fully cool before frosting; warm bars will cause the frosting to melt and slide off.
- Avoid using sweetened dried cranberries, as they can make the bars overly sweet. Unsweetened or lightly sweetened cranberries maintain the perfect tart balance.
- Use softened butter and cream cheese at room temperature to ensure smooth mixing and a creamy texture.
Make Ahead Like a Pro
You can bake these Cranberry Bliss Bars Copycat (Easy Sheet Pan) up to two days in advance. Keep them unfrosted at room temperature, covered tightly with plastic wrap. On the day you plan to serve, prepare the cream cheese frosting and spread it on the bars. If you want to store them longer, frost the bars and refrigerate them in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Your Questions, Answered
Can I use fresh cranberries instead of dried?
Fresh cranberries are much more tart and contain a lot of moisture, which can affect the texture of the bars. It’s best to use dried cranberries for the right balance of flavor and texture.
Is there a substitute for white chocolate chips?
Absolutely! You can swap white chocolate chips with milk or dark chocolate chips if you prefer. Just keep in mind it will change the flavor profile slightly, but it’s delicious either way.
Can I make these bars vegan?
To make these bars vegan, use plant-based butter, a flax or chia egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg), and vegan cream cheese for the frosting. The texture and flavor will be slightly different but still delightful.
How do I store leftover bars?
Store leftover bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them by wrapping tightly in plastic wrap and aluminum foil; thaw in the fridge before serving.
Explore More
- White Chocolate Cranberry Bars by Pinch of Yum
- Cranberry Orange Bars by Sally’s Baking Addiction
- Vegan White Chocolate Cranberry Bars by Minimalist Baker
- Original Cranberry Bliss Bars Recipe by King Arthur Baking
Final Thoughts
These Cranberry Bliss Bars Copycat (Easy Sheet Pan) bring the perfect blend of tartness, sweetness, and creamy frosting to your dessert table. The ease of preparation makes them ideal for any occasion, from holiday parties to simple family treats. Their festive colors and rich flavors capture the spirit of the season without complicated steps or hard-to-find ingredients. Once you try this recipe, it’s sure to become a favorite that you’ll return to year after year. So grab your mixing bowls and sheet pan, and get ready to bake a batch of these irresistible bars that everyone will love!
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Cranberry Bliss Bars Copycat (Easy Sheet Pan)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease your 9x13-inch sheet pan lightly with butter or line it with parchment paper for easy removal later.
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in 3 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Gently fold in 1 1/2 cups dried cranberries and 1 cup white chocolate chips, ensuring even distribution.
- Spread the batter evenly in the prepared sheet pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean or with a few moist crumbs. Cool completely on a wire rack.
- In a small bowl, beat together 1/2 cup softened cream cheese, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Once bars are completely cool, spread cream cheese frosting evenly over the top. Refrigerate for 15-20 minutes to set before slicing into squares.
Notes
- Use softened butter and cream cheese at room temperature for the best texture.
- Do not overmix the batter after adding flour to keep bars tender.
- Store unfrosted bars at room temperature up to 2 days, or frosted bars refrigerated up to 5 days.
- Substitute gluten-free flour for a gluten-free version.
- Try adding chopped nuts for extra crunch and flavor.
