Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a more pronounced coconut smell and taste).

Sugar: I used light brown sugar, but you can also use cane sugar or white sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Orange Zest: I recommend grating the orange zest just before using it for the best orange flavor.

Ground Ginger: I like adding a pinch of ground ginger for some warming spice. Feel free to leave it out if you don’t enjoy the taste of ginger.

Eggs: Eggs are necessary as a binding agent, so make sure you include them. If you are allergic to eggs, or would simply prefer to keep this recipe egg-free, you may also use acquafaba or an egg-replacer.

Orange Juice: I prefer using fresh orange juice for the best orange flavor. However, if you don’t have access to fresh juice, bottled orange juice will be fine as well.

Vanilla Extract: I like adding vanilla extract for extra flavor.

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure you add it.

Baking Powder: Baking powder is the only leavening agent used to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

White Chocolate Chips: I used dairy-free white chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular white chocolate chips instead.

Dried Cranberries: Make sure to use dried cranberries (as opposed to fresh cranberries), as dried cranberries are sweeter and are perfect for this delicious snack! Alternatively, you may also use dried blueberries or raisins if you prefer.

Cream Cheese: I used dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular cream cheese instead.

Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is easily dissolved to make a smooth frosting. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Storing/Freezing: To store, wrap the cranberry bliss bars in plastic wrap or place them in an airtight container and store for up to 4 days in the refrigerator. To freeze, wrap the cranberry bars individually in plastic wrap and place in the freezer for up to 2 months. Let the bars thaw completely overnight in the refrigerator before serving.