These Cranberry White Chocolate Crumb Bars combine a sugar cookie mix base with a tart cranberry sauce topping for a simple, festive treat. Perfect for holiday gatherings or an easy dessert option, these bars are sure to please.
Easy White Chocolate Cranberry Bars
I don’t know about you, but I always have cranberry sauce leftover after Thanksgiving. These bars are the perfect way to use it up. I love that they use a shortcut sugar cookie base, making them super easy to whip up. If you don’t have leftover cranberry sauce, you can still make these bars with canned cranberry sauce—I recommend using whole-berry sauce for the best texture.
You can always make these bars without the white chocolate drizzle, but I wouldn’t omit it! White chocolate and cranberry are such a classic flavor combo, I love the combination of tart cranberries and sweet white chocolate. They’re one of my favorite holiday combos, right behind peppermint bark, of course. Speaking of peppermint bark, if you’re a fan, check out my Peppermint Bark Brownies and Peppermint Bark Brownie Cookies!
Ingredients
- Sugar cookie mix: Provides a sweet, buttery base that’s quick to prepare.
- All-purpose flour: Adds structure to the bars.
- Egg: Binds the ingredients together.
- Butter: Adds richness and moisture to the crust.
- Vanilla extract: Enhances the overall flavor.
- Salt: Balances the sweetness of the cookie dough.
- Cranberry sauce: The star of the show! It makes a tart filling for the bars. You can use leftover or canned whole berry sauce.
- White chocolate: Drizzled on top for creamy sweetness. White chocolate chips or chopped white chocolate bars both work.
Making the White Chocolate Cranberry Crumb Bars
- Preheat and prep: Preheat your oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Mix the dry ingredients: In a large bowl, combine the sugar cookie mix, all-purpose flour, and salt. Stir until well mixed.
- Add the wet ingredients: Add the egg, butter, and vanilla to the flour mixture. Mix until a dough forms. (I like to use my stand mixer and paddle attachment for this)
- Press the dough: Reserve 1/2 cup of the dough for the topping. Press the remaining dough evenly into the prepared pan to form the base.
- Pre-bake the base: Bake the base in the preheated oven for 10-12 minutes or until the edges just start to turn golden.
- Add the cranberry sauce: Spread the cranberry sauce evenly over the partially baked cookie base.
- Crumble the topping: Crumble the reserved dough over the cranberry sauce, creating the crumb topping.
- Bake again: Return the pan to the oven and bake for an additional 20-25 minutes or until the top is golden brown.
- Cool and drizzle: Let the bars cool completely in the pan on a wire rack. Once cooled, melt the white chocolate and drizzle it over the top of the bars.
- Slice and serve: Once the white chocolate has set, use the parchment overhang to lift the bars out of the pan. Slice into squares and serve.
Variations and substitutions
Homemade cookie base: Use your favorite homemade sugar cookie dough recipe. Ensure your recipe is intended for cut-out cookies, not drop cookies. The firmer texture of cut-out cookie dough is essential for these bars to hold up well.
Extra white chocolate: Mix 1 cup of white chocolate chips directly into the cookie dough for extra pockets of creamy sweetness throughout the bars.
Chocolate options: Swap white chocolate for dark or milk chocolate if you prefer a less sweet topping.
Fruit swaps: Substitute the cranberry sauce with other fruit preserves like raspberry, cherry, or apricot for a fun twist. My favorite swap is blueberry!
Add nuts: Mix chopped nuts like almonds, pecans, or walnuts into the dough for added crunch and flavor.
Citrus zest: Mix some lemon or orange zest into the dough for a fresh, citrusy note that complements the tart cranberry.
Tips for success
- Parchment overhang: Leave an overhang of parchment on the sides of the baking pan to create handles. This makes lifting the bars out of the pan much easier.
- Even dough distribution: Press the dough evenly into the pan to ensure an even crust and helps the bars bake consistently. The base may seem a little bit thin when you first press the dough into the pan, but it will rise once baked.
- Crumb Topping: Don’t press the crumb topping into the cranberry sauce. Lightly sprinkle it over for a more crumbly texture.
- Cooling time: Allow the bars to cool completely in the pan on a wire rack. This helps set the structure and makes them easier to handle.
- Control the drizzle: Use a piping or plastic bag with the corner cut off for better control when drizzling the white chocolate. This creates a neater, more professional look.
- Clean cuts: Refrigerate the bars for at least 30 minutes before cutting. This firms them up, allowing for cleaner, more precise cuts. Use a sharp knife for slicing to get clean edges. Wipe the knife clean between cuts for the best results.
How to Store the Bar Cookies
Store the cookie bar in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
The cookies can be frozen for up to three months. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature when ready to enjoy them.
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Cranberry White Chocolate Crumb Bars
Ingredients
- 1 (17.5 ounce) package sugar cookie mix
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups cranberry sauce
- 1/2 cup white chocolate melted (for drizzling)
Instructions
- Preheat your oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, combine the sugar cookie mix, all-purpose flour, and salt. Stir until well mixed.
- Add the egg, butter, and vanilla to the dry ingredients. Mix until a dough forms.
- Reserve 1/2 cup of the dough for the topping. Press the remaining dough evenly into the prepared baking pan to form the base.
- Bake the base in the preheated oven for 10-12 minutes, or until the edges just start to turn golden.
- Spread the cranberry sauce evenly over the partially baked cookie base.
- Crumble the reserved dough over the top of the cranberry sauce, creating a crumbly topping.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the top is golden brown.
- Let the bars cool completely in the pan on a wire rack. Once cooled, melt the white chocolate and drizzle it over the top of the bars. Allow the chocolate to set.
- Remove the bars from the pan, slice into squares, and enjoy.
Notes
- Store the cookie bar in an airtight container at room temperature for 2-3 days or the refrigerator for up to a week.
- The cookies can be frozen for up to three months. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw in the refrigerator or at room temperature when you’re ready to enjoy them.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.