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Kid-Approved Cranberry Bliss Bars with Easy White Chocolate Drizzle

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Soft, buttery shortbread topped with a tangy-sweet cranberry filling and a glossy white chocolate drizzle. These bars are a forgiving, fast, and crowd-pleasing holiday treat that converts even the most stubborn cranberry skeptics.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups (200g) fresh or frozen cranberries
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two long sides.
  2. In a large bowl, beat softened butter and 1/2 cup granulated sugar until light and fluffy (2-3 minutes). Add flour and salt; mix on low until a soft dough forms.
  3. Press dough evenly into the prepared pan. Bake for 15-18 minutes until edges are just golden. Let cool slightly on a wire rack.
  4. In a medium saucepan, combine cranberries, 1/2 cup sugar, and water. Cook over medium heat, stirring occasionally, until cranberries pop and soften (5-7 minutes).
  5. In a small bowl, whisk cornstarch with 2 tablespoons cold water to make a slurry. Pour into cranberry mixture; stir constantly for 1-2 minutes until thickened and glossy. Remove from heat; stir in vanilla. Let cool 5 minutes.
  6. Spread cranberry filling evenly over warm shortbread crust. Return to oven and bake 20-25 minutes until filling is bubbly and edges are deep golden brown.
  7. Cool bars in pan on a wire rack for at least 1 hour. Transfer to refrigerator and chill for 2 hours.
  8. Once bars are fully chilled, place white chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until smooth (60-90 seconds total).
  9. Using a fork or small spoon, drizzle melted white chocolate over chilled bars. Let set at room temperature for 15 minutes, or refrigerate for 5 minutes.
  10. Lift bars out of pan using parchment overhang. Place on cutting board. Slice into 24 squares with a sharp chef’s knife, wiping knife clean between slices. Serve chilled or at room temperature.

Notes

Chill bars completely before drizzling to prevent the white chocolate from melting. Use a serrated knife for cleaner slices. For a citrus twist, add orange zest to the cranberry filling. Bars can be frozen for up to 3 months.

Nutrition

Keywords: cranberry bars, white chocolate drizzle, holiday dessert, shortbread bars, easy baking, Christmas cookies, Thanksgiving dessert

Find it online: https://ovenmila.com/kid-approved-cranberry-bliss-bars-with-easy-white-chocolate-drizzle/