Cranberry White Chocolate Pistachio Bars Recipe

Cranberry White Chocolate Pistachio Bars

Makes 4 dozen

2021 Holiday Cookie Recipe Contest Winner

Submitted by Amanda G.

"This is a very festive bar cookie – red, green, and white for the holidays." – Amanda G

These are easy to make, they feed a crowd, and they combine wonderful flavors and textures in one delicious, decadent bite! See all five 2021 Holiday Cookie Recipe Contest Winners.


  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup unsalted butter, melted
  • 1 1/4 cups packed light brown sugar
  • 2 large large eggs
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries, chopped
  • 1 cup chopped white chocolate
  • 3/4 cup chopped, dry-roasted, salted pistachios
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 1 cup powdered sugar (and up to 2 cups total to reach desired consistency)
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped, dry-roasted, salted pistachios
  • 1 cup chopped white chocolate


  1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray.
  2. For cookie bars: In a small bowl, whisk together flour and baking powder; set aside. In bowl of electric mixer, combine melted butter and brown sugar. Beat on low speed until blended. Mix in eggs, orange zest, and vanilla. Gradually beat in flour mixture. Stir in cranberries, white chocolate, and pistachios. Spread dough evenly in pan.
  3. Bake 19 to 22 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack.
  4. For frosting: In bowl of electric mixer, combine cream cheese and butter; beat on high until fluffy. Gradually mix in powdered sugar. Spread over bars. Sprinkle with cranberries and pistachios. Melt white chocolate; drizzle over bars (see Cook's Tip).
  5. Chill until set, about one hour. Cut into squares. Store in an airtight container in the refrigerator.
  6. Cook's Tip:
  7. An easy way to drizzle white chocolate is to spoon the melted chocolate into a small, zipper-top, plastic bag. Seal bag. Make a tiny cut in one corner of the bag and press chocolate through the hole to drizzle over bars.


Amount Per Serving (based on 48 servings)
Calories: 160
Fat: 8 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 25 mg
Sodium: 80 mg
Carbohydrates: 20 g
Fiber: 1 g
Sugar: 15 g
Added Sugars: 7 g
Protein: 2 g
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