Tips for Perfect Cream Squares
- Bring butter and cream cheese to room temperature so they cream smoothly and give a tender crumb and silky filling.​
- Don’t overbake; pull the bars when the top is just golden. Overbaking can dry the cookie base and make the cream cheese grainy.​
- Chop dried cranberries if they’re large so they distribute more evenly and are easier to slice through.​
- For extra flavor, add a little orange zest to the cream cheese or toss the cranberries with a teaspoon of orange juice; this combination is popular in many cranberry‑white‑chocolate bars.​
Variations and FAQs
Can I add nuts?
Yes. A handful of chopped pecans, almonds, or pistachios sprinkled with the cranberries and white chocolate adds crunch and flavor. Keep total add‑ins to about 1 cup so the bars still hold together.​
Do these need to be refrigerated?
Because of the cream cheese layer, it’s best to store the bars covered in the refrigerator. They keep well for 3–4 days; let them sit at room temperature 10–15 minutes before serving for the best texture.​
Can I freeze Cranberry White Chocolate Cream Squares?
Yes. Once fully cooled and cut, freeze bars in a single layer, then stack with parchment between layers in an airtight container. Thaw overnight in the fridge; the texture holds up very well.​
How sweet are these bars?
They’re moderately sweet, balanced by the tang of cream cheese and the slight tartness of dried cranberries. If you prefer less sweetness, reduce the sugar in the dough by a couple of tablespoons or use slightly less white chocolate.​
Why You’ll Love These Bars
Cranberry White Chocolate Cream Squares deliver a bakery‑style layered cookie bar with minimal effort: one bowl for the dough, a quick cream cheese filling, and a simple crumble topping. The mix of buttery crust, creamy center, tart cranberries, and sweet white chocolate makes them especially suited to holidays and winter gatherings, but they’re easy enough to bake anytime a pan of pretty, shareable squares is in order.