Honey Cranberry Bliss Bars



  • 1 cup 
    salted butter (softened)
  • 2 cups 
    all-purpose flour
  • 1 cup 
    BeeMaid Creamed Honey
  • 1 Tbsp. 
    orange zest
  • 1 Tbsp. 
    vanilla extract
  • eggs (room temperature)
  • 1 tsp. 
    baking powder
  • 1 tsp. 
  • 1 cup 
    dried cranberries
  • 1 cup 
    white chocolate chips


  • 3-4 cups 
    powdered sugar
  • 1 package (8oz) 
    full fat cream cheese
  • 1 Tbsp. 
    orange zest
  • 1/2 tsp. 
  • 1/2 cup 
    dried cranberries (chopped)
  • 1/4 cup 
    white chocolate chips (melted)


Cook time: 1 hour

1. Preheat the oven to 350ºF and prepare a 9x13 pan with non-stick baking spray and parchment paper.

2. In a large mixing bowl combine the softened butter, honey, and orange zest and mixtogether until smooth and fully combined.

3. Add in the vanilla extract and eggs and mix together again until fully combined and smooth.

4. Add in the flour, baking powder, and salt and mix until a soft dough forms.

5. Gently fold in the white chocolate chips and dried cranberries until just combined.

6. Spread the batter evenly in the prepared pan and bake for 20-25 minutes or until the edges are golden and toothpick inserted in the center comes out with a few moist crumbs. If you like a chewier texture, you will want to remove them from the oven at 20 minutes max.

7. Remove from the oven and allow to fully cool in the pan before frosting.

8. In a stand mixer or a large mixing bowl with electric beaters, beat the cream cheese and orange zest on high speed for 5 minutes or until light and fluffy.

9. Add in the powdered sugar and salt and mix on low until combined. Turn the mixer up to high and allow to beat for another 5 minutes. If you like a thicker frosting, add in another cup of icing sugar.

10. Top the fully cooled bars with the frosting and sprinkle on the chopped dried cranberries. Drizzle on the melted white chocolate, top with coarse sea salt (if desired) and enjoy!

Note: Leftover bars should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Recipe courtesy of @CakedByKatie