Chocolate Chip Cranberry Bars โ Super soft, buttery bars packed with chewy cranberries! And there’s a chocolate overload in every bite!!
Easy Cranberry Bars
I love cranberries and ’tis the season for them. And it’s always the season for chocolate recipes.
I have a copycat recipe for Starbucks Cranberry Bliss Bars that is spot-on and I love those things but they do take a little bit of time to make. These blondies are the faster, easier, semi-sweet chocolate alternative and just baking them reminded me of all the cranberry goodies my grandma and I used to make together around the holidays when I was growing up.
The soft, buttery, caramely, brown sugary, blondie base is the perfect complement to the chewy, tart cranberries. Dark chocolate is a perfect pairing and really balances the flavors.
When I want an easy, fuss-free recipe that I know will be a hit, I call upon my trusty blondie base. With 30+ versions and counting (including the Cranberry Bliss Bars), it never lets me down.
Itโs an easy recipe to memorize because everything is โoneโ. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.
For this version, add 3/4 cup dried cranberries and 3/4 cup chocolate chips. I used McCormick Pure Vanilla Extract and McCormick Ground Cinnamon, which worked perfectly with the orange-scented cranberries.
For a last-minute, fast, easy, and foolproof holiday entertaining recipe, whip up a batch of these. I literally made the batter and had it in the pan, baked, and out of the oven in 30 minutes flat.
What’s in These Cranberry Bars?
To make these chocolate chip cranberry bars, you’ll need:
- Unsalted butter
- Egg
- Light brown sugar
- McCormick Pure Vanilla Extract
- McCormick Ground Cinnamon
- All-purpose flour
- Dried cranberries
- Semi-sweet chocolate chips
How to Make Cranberry Bars
Melt the butter, then whisk in the egg, brown sugar, vanilla, and cinnamon. Mix in the flour until just combined, then fold in the cranberries and chocolate chips.
Turn the batter into a greased and foil-lined 8×8-inch baking dish, then bake until done.
Can I Use Fresh Cranberries?
I haven’t tested the recipe with fresh cranberries, but between their bulkier size and the relative flat nature of the bars, and the amount of juice they’ll leak while baking which would water down the batter, I’d save fresh cranberries for the best ever Cranberry Sauce or Cranberry White Chocolate Muffins.
Can I Double This Recipe?
Yes, you should be fine to double the ingredients list and bake the blondies in a 9×13-inch dish.
Tips for Making Dried Cranberry Bars
I used Trader Joe’s Orange-Flavored Dried Cranberries. They have a slighter brighter and more citrus taste than traditional dried cranberries but use your favorites, or try craisins.
Feel free to swap out the semi-sweet chocolate chips for white chocolate chips if you love the white chocolate-cranberry combo.
These blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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Cranberry Chocolate Chip Blondies
Ingredients
- ยฝ cup unsalted butter, 1 stick, melted
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon McCormick Pure Vanilla Extract
- ยฝ teaspoon McCormick Ground Cinnamon
- 1 cup all-purpose flour
- ยพ cup dried cranberries, I used orange-scented cranberries from Trader Joeโs
- ยพ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you donโt scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
- Add the flour and stir until just combined, donโt overmix.
- Stir inย the cranberries andย chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as youโre not hitting chocolate), or with a few moist crumbs, but no batter.
- Allow blondies to cool in pan for at least 1 hourย before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Dried Cranberry Recipes:
Cranberry Bliss Seven Layer Bars โ Thereโs a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut.
Cranberry Bliss Bars {Starbucks Copycat Recipe} โ They taste just like the real thing & you can make them at home, year-round! Think of all the $ you’ll save. Spot-on and easy!
The Easiest Foolproof Fudge Recipe โ Look no further than this recipe for the EASIEST and most FOOLPROOF fudge that takes less than 3 minutes to make!
Cranberry White Chocolate Chip Bliss Cake โ The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake!
Cranberry and White Chocolate Chip Cookies โ Cranberry Bliss Bar flavors, in cookie form. Tender, soft, pillowy centers and a personal favorite!
Trail Mix Protein Bar Cookies โ Packed with your favorite trail mix goodies, even protein bars!! Soft, chewy, and accidentally healthy!
Post is brought to you by McCormick. Recipe, text, images, and opinions expressed are my own.
I LOVE this recipe. Today’s version is dried cherries and chocolate chips :) I have made the original, cranberries & white chips and today’s version. It always comes out perfectly! Thank you.
Thanks for the 5 star review, Rochelle, and I am glad you loved the blondies – in almost any flavor combo! This is such a versatile recipe and I am glad you’re enjoying it in many forms!
Sooooo good! I had tons of dried cranberry packets leftover from school lunches during shutdown last year and didn’t know what to do with them. I used white chocolate chips instead. Everyone in household ate these up!
Sooooo good! I had tons of dried cranberry packets leftover from school lunches during shutdown last year and didn’t know what to do with them. I used white chocolate chips instead. Everyone in household ate these up!
Thanks for the 5 star review and glad the recipe is coming in handy for your unused packets of dried cranberries!
Iโve been baking all my life and had to give this one a try. Worst recipe ever!! Seriously should take this off the web.ย
Can this be doubled in a larger pan, or is it better to bake in 2 batches?
9×13 and double the recipe should be fine.
Loved the simple and easy recipe. My oven runs hot so after 15 minutes they almost overbaked. Still tasty though! I have a question, do you happen to know the nutrition information for one of the blondies? I try to keep track as much as possible, due to at one point being pre diabetic, I changed a lot of how I ate but since holidays are around d the corner I am being more indulgent bakeries. Thanks so much for the recipe and cant wait to test out another!
Wow you have a really hot oven! I don’t have the stats on this one. I’m in the process of converting all my recipes over to include them though. Glad these were simple and tasty for you!
Loved the simple and easy recipe. My oven runs hot so after 15 minutes they almost overbaked. Still tasty though! I have a question, do you happen to know the nutrition information for one of the blondies? I try to keep track as much as possible, due to at one point being pre diabetic, I changed a lot of how I ate but since holidays are around d the corner I am being more indulgent bakeries. Thanks so much for the recipe and cant wait to test out another!
Thanks for yet another fabulous recipe. ย I didn’t change a thing and they came out perfect. ย
So glad that they were a hit! Thanks for trying the recipe!
Just wonderful biscuits. I made them in your recipe and now my children are asking their oven only. Thank you for the recipe.
I LOVE your recipes and blog so much, I’m constantly trying them and I cant get enough of them! However I think I have a problem because I’ve done these blondies a couple of times but they always come out really buttery, and I’m looking at your photos and your blondies are slightly flakey on top but perfectly chewy in the middle. So what am I doing wrong? I’m using an exact stick of butter and everything.
A few things come to mind. First, I live in a fairly dry climate, San Diego. When I travel and bake in other places that are more humid, things like blondies do just come out more buttery and dense. It’s just life I think. That could be one thing. Next is flour. I highly, highly recommend King Arthur brand all-purpose flour b/c it has a higher gluten level than other brands by about 1-2% and although that doesn’t sound like alot, in baking, it can matter. Use KAFlour and I think you’ll be much happier. Next, bake longer if you think that will help. Finally, you could just have some really juicy berries and the day I made these maybe mine weren’t and the extra moisture can alter the dough texture. So those are all my suggestions…LMK what you end up trying and how things go!
Am I able to substitute the cranberries for blueberries? They look so yummy!
I think that would be excellent! :)
Ooooh, this looks like an interesting combo!! :) Yes I never had cranberries and chocolate together!
Are these baked in a 8×8 glass pan or metal pan? I only have 8×8 as a glass pan. Really want to make these.
I baked in metal. I’m sure you can bake in glass but you may have to tweak the baking time. Not sure up or down, or if it will even be necessary, but keep an eye on them.