Holiday Cranberry Bars
Prep time
Cook time
Total time
The snowy white frosting with a sprinkling of cranberry and orange pieces then drizzled with white chocolate makes a holiday cookie showpiece. These cookies are festive looking, delicious, and rich.
Recipe type: Dessert | Bar Cookie
  • 1 cup unsalted butter, melted and cooled
  • 1½ cups firmly packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1¾ cups white chocolate chips
  • 1½ cups dried cranberries, coarsely chopped
  • 1 cup toasted pecans, coarsely chopped
  • ¼ cup grated orange zest (about 2 oranges)
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners (powdered) sugar
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 2 teaspoons pure vanilla extract
  • ⅓ cup dried cranberries, coarsely chopped
  • 1 tablespoon grated orange zest (about half of 1 orange)
  • 1 cup white chocolate chips
Preheat oven to 400 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; lightly grease the pan with shortening.
  1. In a large mixing bowl, combine melted butter, brown sugar, eggs, and vanilla; use an electric mixer or wooden spoon and beat together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add flour, baking powder, and salt; beat until mixed. Add white chocolate chips, cranberries, pecans and orange zest; stir until mixed.
  2. Bake: Spread the dough evenly in the jelly roll pan (dough will be stiff). Bake 25 minutes or until light golden brown. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool.
  1. In a medium bowl, combine cream cheese, confectioners sugar, butter, 1 tablespoon orange zest, and vanilla. Use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Spread on cooled cookie.
  1. In a small bowl, combine cranberries and 1 tablespoon orange zest. Sprinkle over frosting.
  2. In a small saucepan over low heat, melt the white chocolate chips; stir constantly until melted so chocolate does not burn. Drizzle melted chocolate over cookie.
  3. When chocolate is set, cut into 3 inch squares; cut each square in half diagonally. Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
Tip: These bars can be baked in a 9 inch by 13 inch baking pan; bake about 35 minutes.
Recipe Notes
Pan: One 12"x17"x1" Jelly Roll Pan Pan Prep: Greased Oven Temp: 400° Yield: 4 dozen Bars Storage: Airtight Container, Refrigerate

Help: Cookie Hints and Tips, Toasting Nuts and Seeds, Chocolate Types

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