These Eggless Easy Cranberry White Chocolate Bars are the perfect blend of tangy, sweet, and indulgent, with chewy cranberries, creamy white chocolate, and a luscious orange-scented frosting. They’re easy to whip up. No complicated steps, no fancy equipment—just simple ingredients that come together beautifully. These bars are perfect for sharing (or keeping all to yourself—no judgment here!). Whether it’s for a holiday gathering, a bake sale, or just a cozy afternoon treat, these bars will disappear fast.
Oriana’s Thoughts On The Recipe
When I first made these Eggless Cranberry White Chocolate Bars, I knew they were something special. The combination of tangy cranberries, creamy white chocolate, and a hint of orange zest is absolutely divine. Every bite is like a little burst of holiday cheer, making them perfect for the season—or anytime you need a little sweetness in your life!
What I love most about this recipe is how easy it is to whip up. The bars themselves come together with pantry staples, and the creamy frosting adds a touch of indulgence that’s hard to resist. Even if you’re new to baking, you’ll find the steps simple and approachable.
These bars are also wonderfully versatile. Whether you’re taking them to a party, giving them as a homemade gift, or just treating yourself and your family, they’re sure to disappear fast.
What I Love About This Recipe
- Ridiculously Easy to Make: No complicated techniques or fancy equipment here—just a bowl, a whisk, and a love for baking. It’s beginner-friendly and stress-free.
- Completely Egg-Free: Whether you’re avoiding eggs for dietary reasons or simply ran out, this recipe is a winner. The texture is so perfect that you’d never guess it’s eggless.
- Simple Ingredients: You probably already have most of these ingredients in your kitchen! With a few fresh add-ins like orange zest, you’re good to go.
- Exquisite Texture and Flavor: The dried cranberries bring a delightful tanginess that perfectly balances the sweetness of the white chocolate and frosting. The bars are soft yet sturdy, with chewy bits of cranberry, creamy white chocolate chunks, and a luscious cream cheese frosting. Each layer brings something unique to the table.
- Perfect for Sharing: These bars are a crowd-pleaser! Bring them to potlucks, holiday parties, or bake sales—they’re guaranteed to be a hit.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Bars:
- All-Purpose Flour: The base for the bars, providing structure.
- Cornstarch: Adds softness and tenderness to the texture.
- Baking Soda: Helps the bars rise slightly and stay tender.
- Salt: Balances sweetness and enhances flavor.
- Granulated and Brown Sugar: The mix adds sweetness and depth of flavor.
- Orange Zest: Brings a bright citrus note.
- Butter: Adds richness and moisture.
- Evaporated Milk: Keeps the batter moist while maintaining structure.
- Vanilla Extract: Enhances all the flavors.
- White Chocolate: Adds creamy sweetness and texture.
- Dried Cranberries: Bring a chewy, tangy flavor to the bars.
For the Frosting:
- Cream Cheese: The star of the frosting, adding tang and creaminess.
- Powdered Sugar: Sweetens and thickens the frosting.
- Vanilla Extract and Orange Zest: Tie the frosting flavors to the bars.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips
- Bars Turning Out Dense: Overmixing: Overmixing the batter can lead to dense bars. Pro Tip: Mix the wet and dry ingredients until just combined—don’t overdo it!
- Frosting Too Runny: If the cream cheese frosting is too soft, it won’t spread well. Pro Tip: Make sure your cream cheese is at room temperature but not overly warm, and add powdered sugar gradually until you achieve the desired consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a medium bowl, stir together the flour, cornstarch, baking soda, and salt. Set aside.
Step 2 – Combine Wet Ingredients
Add granulated sugar and brown sugar to a large bowl. Add orange zest and massage the zest into the sugar with your fingers until it is very fragrant. Whisk in melted butter until smooth. Add evaporated milk and vanilla; mix to incorporate.
Step 3 – Mix Dry And Wet Ingredients
Use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain. Fold in the dried cranberries and white chocolate.
Step 4 – Bake
Spread the dough in an even layer at the bottom of the prepared pan.
Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these bars. The bars may appear very soft, but they will set up as they cool. Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting. Lift the bars out of the pan using the overhang paper on the sides. Once the bars have cooled completely, make the frosting.
Step 5 – Frost And Cut
Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and cream at medium speed for 2 to 3 minutes or until fluffy. Add powdered sugar, vanilla, and orange zest; beat until smooth, for about 1 to 2 minutes.
Step 6 – Frost And Cut
Spread the frosting in an even layer over the cooled bars. Add chopped cranberries and more orange zest, if desired. Set in the fridge to cool for about 1 hour, then cut into 24 even triangles and serve.
Pro Tip:
To get the triangle-shaped bars, cut the bars into 3 sections lengthwise. Then cut each of the 3 sections into squares and cut each square in half on a diagonal.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Use good-quality white chocolate for the best flavor.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bars tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the bars.
Variations & Additions
- Swap cranberries for dried cherries or raisins for a twist.
- Add a handful of chopped nuts for crunch.
- Sprinkle a dusting of cinnamon into the batter for a warm, spiced flavor.
Storing and Freezing Instructions
To Store: Keep bars in an airtight container in the refrigerator for up to 5 days.
To Freeze: Wrap unfrosted bars tightly in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before frosting.
Frequently Asked Questions
Absolutely! You can bake the bars a day or two in advance and frost them just before serving.
I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk.
Sure! Start with 2 cups of powdered sugar and add more as needed, tasting along the way.
More Egg-Free Bars Recipes You’ll Love!
- Best Eggless Sugar Cookie Bars (Easy)
- Eggless Snickerdoodle Bars
- Easy Eggless Lemon Bars
- Eggless Easy Pumpkin Pie Bars
- Eggless Easy Strawberry Bars
- Browse more recipes…
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Recipe Card
Eggless Easy Cranberry White Chocolate Bars
Ingredients
For the Bars:
- 1 ¾ cup (250 g) all-purpose flour
- 1 tablespoon (10 g) cornstarch
- ½ teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 tablespoon orange zest
- 1 cup (230 g) unsalted butter, melted
- 1/3 cup + 1 tablespoon (100 g) evaporated milk (see notes)
- 2 teaspoons (10 g) pure vanilla extract
- 1 cup (200 g) white chocolate
- 1 cup (150 g) dried cranberries plus more for decorating
For the Frosting:
- 8 oz (226 g) cream cheese room temperature
- 2 1/2 cups (300 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange zest
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 350° F (180° C). Line the bottom and sides of a 9×13-inch (24-x-35-cm) baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Set aside.
- In a medium bowl, stir together the flour, cornstarch, baking soda and salt. Set aside.
- Add granulated sugar and brown sugar to a large bowl. Add orange zest and massage the zest into the sugar with your fingers until it is very fragrant. Whisk in melted butter until smooth. Add evaporated milk and vanilla; mix to incorporate.
- Use a rubber spatula to fold the dry ingredients into the wet ingredients until no streaks of flour remain. Fold in the dried cranberries and white chocolate,
- Spread the dough in an even layer at the bottom of the prepared pan.
- Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. It’s super important NOT TO OVER-BAKE these bars. The bars may appear very soft, but they will set up as they cool.
- Transfer the pan to a wire rack and cool completely, about 4 hours, before cutting. Lift the bars out of the pan using the overhang paper on the sides.
- Once the bars have cooled completely, make the frosting.
- Add cream cheese to the bowl of a stand mixer fitted with the paddle attachment and cream at medium speed for 2 to 3 minutes or until fluffy. Add powdered sugar, vanilla and orange zest; beat until smooth, about 1 to 2 minutes more.
- Spread the frosting in an even layer over the cooled bars. Add chopped cranberries and more orange zest, if desired. Set in the fridge to cool for about 1 hour, then cut into 24 even triangles and serve.Tip: To get the triangle-shaped bars, cut the bars into 3 sections lengthwise. Then, cut each of the 3 sections into squares and cut each square in half diagonally.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Butter: Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the evaporated milk, use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. White Chocolate: Finding a good dairy-free substitute for white chocolate can be challenging. I have tried several brands, and so far, my favorite is Pascha Organic Vegan White Chocolate Chip and King David Vegan Baking Chocolate Melting Bar. It’s important to mention that King David bars contain soy.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Bars Turning Out Dense: Overmixing: Overmixing the batter can lead to dense bars. Pro Tip: Mix the wet and dry ingredients until just combined—don’t overdo it!
- Frosting Too Runny: If the cream cheese frosting is too soft, it won’t spread well. Pro Tip: Make sure your cream cheese is at room temperature but not overly warm, and add powdered sugar gradually until you achieve the desired consistency.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- Use good-quality white chocolate for the best flavor.
- Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the bars tender.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out with just a few moist crumbs attached.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the bars.
- Swap cranberries for dried cherries or raisins for a twist.
- Add a handful of chopped nuts for crunch.
- Sprinkle a dusting of cinnamon into the batter for a warm, spiced flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
