Cranberry Bliss Bars
These Cranberry Bliss Bars are a delicious holiday treat with a buttery shortbread crust, tangy cranberry filling, and creamy cream cheese topping. Perfect for parties or a special dessert.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Measuring cups and spoons
- Parchment paper
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Powdered sugar
- 0.5 teaspoon Salt
- 1 cup (2 sticks) Unsalted butter cold and cut into cubes
Cranberry Filling Ingredients
- 1 14-ounce can Whole berry cranberry sauce
- 0.5 cups Granulated sugar
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
Cream Cheese Topping Ingredients
- 8 ounces Cream cheese softened
- 0.5 cups (1 stick) Unsalted butter softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later.
- Make the crust: In a large bowl, combine flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press the crust evenly into the prepared baking pan.
- Make the cranberry filling: In a medium bowl, combine cranberry sauce, granulated sugar, orange zest, and vanilla extract. Spread evenly over the crust.
- Make the cream cheese topping: Beat together softened cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla extract until light and fluffy.
- Spread the cream cheese topping evenly over the cranberry filling.
- Bake for 25-30 minutes, or until the topping is lightly golden brown and the edges are set. Let cool completely before cutting into bars.
- Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.