These white chocolate cranberry bars are my answer to easy holiday baking. The bars come out soft in the center with golden, crisp edges and just the right mix of sweet and tart. It’s a winning holiday treat! I bake these White Chocolate Cranberry Bars when I need a dessert that feels festive but doesn’t take much effort. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhite Chocolate Cranberry Bars RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes These White Chocolate Cranberry Bars are the perfect holiday treat, and they never disappoint. Here’s why we love them: Perfect Sweet and Tart Balance: The fresh cranberries bring a bright, tangy flavor that pairs beautifully with the creamy white chocolate. It’s the same flavor combo I love in these White Chocolate Cranberry Scones. Chewy with Crisp Edges: These bars bake up soft and chewy in the center with golden, slightly crisp edges. Quick and Easy to Make: No need to chill dough or shape cookies. Just stir, bake, and drizzle. Festive and Pretty: The bright red cranberries and white chocolate drizzle make these bars look instantly festive. They’re perfect for gifting or adding to a dessert tray, much like these White Chocolate Raspberry Muffins. Stays Fresh and Chewy: These bars keep their soft, chewy texture for a couple of days in an airtight container. Key Recipe Ingredients Salted Butter – Softened butter adds richness and moisture, helping the bars bake up chewy with lightly crisp edges. Unsalted butter works too; just add a small pinch of extra salt. Large Egg – Binds the ingredients together and gives the bars structure while keeping them soft and tender. Light Brown Sugar – Adds sweetness and a hint of caramel flavor that pairs perfectly with the tart cranberries. Dark brown sugar can be used for a deeper flavor. Pure Vanilla Extract – Brings warmth and enhances the flavor of both the white chocolate and cranberries. All Purpose Flour – Provides the base and structure for the bars, keeping them sturdy yet chewy. White Chocolate Morsels – Melt into creamy pockets throughout the bars and add sweetness to balance the cranberries. I also melt extra morsels for drizzling on top once cooled. Fresh Cranberries – Add bright pops of tart flavor and moisture. If fresh cranberries aren’t available, frozen ones can be used straight from the freezer without thawing. Substitutions And Variations Here are some of our favorite substitutions and variations: Fruit Options: I like using fresh cranberries for their tart pop, but dried cranberries work too if that’s what you have. You can also swap in chopped cherries or raspberries for a different flavor. Chocolate Choices: You can replace the white chocolate with milk or dark chocolate chips for a richer taste. Try mixing two kinds of chocolate for extra depth. Nut Add-Ins: Stir in a handful of chopped pecans, walnuts, or almonds for crunch. Toast them first if you want a deeper flavor. Step-By-Step Recipe Instructions Beat the egg, butter, sugar, and vanilla in a stand mixer until smooth and fully blended. This creates a rich, cohesive base for the bars. Add the flour and baking powder and mix just until combined. Overmixing here can make the bars tough instead of soft. Fold in the white chocolate chips and dried cranberries with a spatula. These add sweetness, texture, and a festive flavor to every bite. Spread the batter into a greased, parchment-lined 8×8 pan and bake at 350°F for 30–33 minutes until golden. This ensures a chewy center with crisp edges. Cool completely, then drizzle melted white chocolate over the top. The drizzle sets into a sweet finish that makes the bars look and taste bakery-worthy. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Prep the Batter Early: You can mix the batter a day in advance and keep it covered in the fridge. When ready to bake, let it sit at room temperature for about 20 minutes before spreading it into the pan. Bake and Store: These bars stay chewy and soft for a couple of days. Bake them the night before, let them cool completely, and store in an airtight container at room temperature. Drizzle before serving. These White Chocolate Cranberry Bars are chewy, golden, and full of fresh cranberry flavor. Print White Chocolate Cranberry Bars These White Chocolate Cranberry Bars are extremely chewy and mouthwatering. They are full of fresh cranberries, which balance out the sweetness perfectly. Be sure to give them time to cool completely before digging in. Great for the holiday season! Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 10 minutes minutesCook Time 30 minutes minutesTotal Time 40 minutes minutes Servings 12 Calories 160kcal Author Amy Dong Ingredients¼ cup butter salted, softened to room temperature1 large egg beaten⅔ cups light brown sugar packed1 teaspoon pure vanilla extract¾ cups all purpose flour½ teaspoon baking powder⅛ teaspoon table salt½ cup white chocolate morsels plus 1/2 cup more for drizzling1 cup fresh cranberries InstructionsPreheat oven to 350F with rack on lower middle position. Line the bottom of a 8×8 baking pan with parchment paper and grease both the paper and side of pan.In a bowl of a stand mixer fitted with paddle attachment, beat together the egg, butter, sugar, and vanilla on medium until well incorporated. Add flour and baking powder and mix to combine, but don't overmix. Using a rubber spatula, gently fold in the white chocolate and cranberries.Transfer batter into greased baking pan, evening the top out. Bake 30-33 minutes or just until top is golden brown and puffy. Don’t overbake.Allow dessert to fully cool to room temp before cutting into bars. Melt 1/2 cup white chocolate chips and drizzle over bars. Bars will keep well at room temp in airtight container for 1-2 days. Notes Use room temperature butter and egg so the batter mixes smoothly and bakes evenly. Don’t overmix once you add the flour. A gentle stir keeps the bars soft and chewy. Fold in the cranberries carefully to avoid crushing them and turning the batter pink. Line the pan with parchment paper for easy removal and clean slicing. Check for doneness at 30 minutes. The top should be golden and slightly puffed, but the center should stay soft. Let the bars cool completely before cutting so they hold their shape. Melt the white chocolate slowly over low heat or in short microwave bursts to prevent seizing. This recipe is part of our Christmas Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 160kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg Frequently Asked Questions What kind of white chocolate works best? White chocolate chips or morsels are easiest to use, but chopped white chocolate bars melt nicely too. Choose a good-quality brand so the drizzle sets smoothly and tastes creamy. Can I use dried cranberries instead of fresh? Yes. Dried cranberries work well if fresh ones aren’t available. The bars will be slightly sweeter and less tart, so you might want to reduce the sugar by a tablespoon if you prefer a more balanced flavor. How long do these bars keep? Store the bars in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Thaw at room temperature and drizzle with freshly melted white chocolate before serving if desired. More to Bake and Eat Coconut Peanut Butter Cereal Bars – These Crispy Rice Cereal Bars with Peanut Butter are nutritious, protein-packed, crispy-delicious way to fuel the day. Gluten-Free. Raspberry White Chocolate Scones – These Raspberry White Chocolate Scones are bursting with raspberries and white chocolate. They’re ultra-moist and not at all dry! Salted Caramel Cheesecake Bites – These Salted Caramel Cheesecake Bites are dense, creamy, and loaded with our favorite homemade salted caramel sauce. 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