Gluten-Free Dairy-Free Cranberry Bliss Bars

The bars have a soft, chewy texture with little pockets of dairy-free white chocolate and dried cranberries throughout. They’re finished with a creamy dairy-free white chocolate frosting, more cranberries, and a drizzle of melted white chocolate.

These are perfect for holiday baking, sharing with friends and family, or simply enjoying with a cup of tea or coffee.

Ingredients

For the Bars

● 1¾ cups all-purpose gluten-free flour — I used Bob’s Red Mill 1-to-1

● ½ teaspoon xanthan gum — omit if your gluten-free flour blend already contains it

● ½ teaspoon kosher salt

● ⅛ teaspoon baking soda

● 1 teaspoon finely grated orange zest

● 6 ounces dairy-free white chocolate chips

● ½ cup dried cranberries, coarsely chopped

● 10 tablespoons dairy-free butter, at room temperature

● 1¼ cups packed light brown sugar

● 3 eggs, at room temperature, beaten

● 1 tablespoon pure vanilla extract

For the Frosting & Topping

● 4 ounces dairy-free cream cheese, at room temperature

● 1¾ cups confectioners’ sugar

● ⅛ teaspoon kosher salt

● 4 ounces dairy-free white chocolate, chopped

● ½ cup dried cranberries, roughly chopped

Making the Bars

Preheat your oven to 350°F.

Grease a 9-inch square baking pan. Place one sheet of parchment paper across the pan, allowing the sides to overhang the edges. Grease the parchment, then place a second sheet across the pan in the opposite direction, again allowing the sides to overhang. Set aside.

In a small bowl, whisk together the gluten-free flour, xanthan gum if using, salt, baking soda, and orange zest. Make sure any clumps of zest are broken apart.

Place the dairy-free white chocolate chips and chopped dried cranberries in a separate small bowl. Add about 1 teaspoon of the flour mixture and toss to coat. Set aside.

In a large bowl, beat the room-temperature dairy-free butter with a handheld mixer on medium-high speed until light and fluffy.

Add the brown sugar and beat until combined. Add the beaten eggs and vanilla, beating until smooth after each addition.

Add the flour mixture and beat just until combined. Add the white chocolate chips and cranberries along with the reserved flour, mixing just until they are evenly distributed throughout the batter.

The batter should be thick but pourable.

Pour the batter into the prepared pan and spread it into an even layer.

Bake in the center of the preheated oven for approximately 28 minutes, or until the bars feel firm to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Remove from the oven and allow the bars to cool completely in the pan before frosting.

Making the Frosting

Place the dairy-free cream cheese in a large bowl and beat with a handheld mixer on medium speed until light and fluffy.

Add the confectioners’ sugar and salt. Beat on low speed until the sugar is absorbed into the cream cheese. The mixture may initially clump together.

Increase the mixer speed to medium-high and continue beating until the frosting becomes thick and creamy.

Add the White Chocolate

Place 2 ounces of the chopped dairy-free white chocolate in a double broiler on the stove.

Melt the chocolate, stirring until smooth.

Drizzle the melted white chocolate into the cream cheese frosting and beat until thoroughly combined.

Spread the frosting evenly over the completely cooled bars while they are still in the pan.

Sprinkle the chopped dried cranberries evenly over the frosting, gently pressing them into the surface so they adhere.

Melt the remaining 2 ounces of dairy-free white chocolate and drizzle it over the cranberries.

Place the pan in the refrigerator until the frosting and chocolate are completely set.

Slice & Serve

Once set, remove the bars from the refrigerator.

Use the overhanging parchment paper to carefully lift the bars from the pan.

Using a sharp knife, slice the square in half, then slice each half into three equal rectangles. Cut each rectangle in half diagonally to create 12 triangular cranberry bliss bars.

Serve chilled or allow them to sit at room temperature for a few minutes before serving.

A Note About Gluten-Free Flour

If your gluten-free flour blend already contains xanthan gum, you don’t need to add additional xanthan gum to this recipe. If your blend does not contain it, the small amount listed in the recipe helps provide structure and contributes to the chewy texture these bars need.

For more information about the role xanthan gum plays in gluten-free baking, see Why Use Xanthan Gum in Gluten-Free Baking?

Storage

Because the frosting contains dairy-free cream cheese, store the finished bars in the refrigerator in an airtight container.

For longer storage, the bars can also be frozen. Separate layers with parchment paper and thaw in the refrigerator before serving.

Recipe Notes

● Bring the butter, eggs, and cream cheese to room temperature before beginning for the smoothest batter and frosting.

● Don’t overmix the batter once the flour has been added.

● Allow the bars to cool completely before frosting, or the frosting may soften and become difficult to spread.

● Chilling the finished bars makes them much easier to slice cleanly.

● A sharp knife will give you the cleanest triangular pieces.

● Check all ingredient labels to ensure your particular gluten-free and dairy-free products meet your dietary needs.