These copycat Starbucks Cranberry Bliss Bars feature a buttery blondie base with white chocolate chips and dried cranberries; topped with orange-flavored cream cheese frosting and a white chocolate drizzle.
We think the homemade version is even better than the Starbucks version!
I first fell in love with Starbucks' Cranberry Bliss Bars more than a decade ago when I was working at the mall. In order to have enough energy for the long day ahead I would pick up a huge Java Chip Frappucino and be on my way.
On one cool November morning, I noticed these interesting triangular "bars" in the refrigerator case, and I just knew I had to try them. To say it was love at first bite would be an understatement.
I insisted my boyfriend at the time (now my husband) try them, and he fell in love too! It wasn't too long after that I realized my budget couldn't keep up with my cravings, so I started experimenting with creating them at home.
Many years have passed since then, and I no longer work at the Mall in the city. Instead, we are living a quiet life in the country. All is well except for one thing: the closest Starbucks is an hour away.
But that's okay because I've worked at perfecting my favorite recipes (like their bacon and gruyere egg bites), and today I'm sharing with you my tried, tested, and true recipe for Cranberry Bliss Bars. I just know you'll love them as much as my family has!
Why You'll Love It
- Even better than the original. With good quality ingredients, you can make a tastier version at home! Chewy blondies are filled with bits of white chocolate and cranberry, then topped with a fluffy cream cheese frosting, more cranberries, and a beautiful white chocolate drizzle.
- Easy to make. I've kept my instructions as detailed as possible so you can have success, but don't be discouraged by the lengthy recipe. These are super easy - even for beginning bakers.
- They freeze well. Make a big batch for the holiday season and thaw them as your cravings hit! These cranberry cookie bars freeze beautifully - yes, even with the cream cheese frosting and dried cranberry topping!
You Will Need:
Key Ingredients:
- Flour: All-purpose flour works best for this recipe. If desired, you can swap it out for your favorite gluten-free flour (we like Bob's Red Mill 1-to-1 baking flour)
- Butter: You will need ½ cup of softened butter. We use salted when testing most recipes, but for this recipe unsalted is fine to use if that's what you prefer.
- Eggs: 2 large eggs are used; room temperature is preferred - they make for a smoother batter.
- White and brown sugar: A blend of sugars gives a balance of sweetness and moisture to the blondie layer.
- Extracts: You will need vanilla and orange extracts for the base layer and a little more for the frosting.
Other Ingredients:
- Dried cranberries
- White chocolate chips
- Ground ginger
- Cinnamon (optional)
- Baking powder
- Salt
For the Frosting and Topping
- Cream cheese (softened to room temperature)
- Powdered sugar
- Vanilla and orange extract
- Dried cranberries
- White chocolate chips (for melting)
- Coconut oil (or shortening)
Recommended Equipment
- Baking pan (Use metal baking pan, not a glass one; we use a 9 X 13" USA Pan)
- Parchment paper
- Electric mixer (either a hand mixer or a stand mixer)
- Sharp knife
How to Make Starbucks' Cranberry Bliss Bars
- Melt the butter in a large microwave-safe bowl in 30-second intervals. Once melted, add the white sugar and brown sugar. Whisk well to combine.
- Add 2 eggs, 1 teaspoon of orange extract, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Whisk well until the eggs are well incorporated. Set aside.
- Add the flour, baking powder, salt, ground ginger, and cinnamon (if using) to a separate bowl and whisk to combine.
- Add some of the dry ingredients to the wet ingredients, folding them in just until combined.
- Keep adding the dry ingredients a little at a time, folding them in each time until all of the flour is moistened.
- Once the batter is well combined (but be careful not to overwork it!) you are ready to add in the other ingredients.
Adding the Cranberries and White Chocolate
- Add ¾ cup of white chocolate chips and ¾ cup of dried cranberries.
- Gently fold the mix-ins into the batter.
- Spread the batter into a parchment-lined 9X13" (23 x 33 cm) metal baking pan. Smooth it into an even layer, right up to the edges of the pan.
- Bake in an oven that has been preheated to 350ºF (177ºC) for 22-26 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs.
Bake and Chill
- Once it passes the toothpick test, remove from the oven and allow to cool in the pan for 1 hour (or 30 minutes in the pan, then remove the base and cool on a wire rack for another 30 minutes).
- Cover the bars and allow them to chill in the refrigerator for 1-2 hours (or longer) before frosting the bars.
Pro Tip: Chilling is Important
These bars behave better when they are well-chilled. The blondie base can be fragile when warm, so for the best results, I recommend chilling the base for AT LEAST 1-2 hours, although 3-4 hours is my top recommendation.
Frosting and Topping the Bars
- Prepare the frosting. Add 1 package (8 ounces) of brick-style cream cheese, ½ teaspoon of vanilla extract, and ½ teaspoon of orange extract to a large mixing bowl and mix on medium-low speed until fluffy. Add in the powdered sugar, mixing on medium speed until fully incorporated and lump-free, scraping down the sides of the bowl as needed.
Tip: Your cream cheese should be softened at room temperature for about 1 ½ - 2 hours for the best results. - Carefully spread the frosting over the surface of the bars, working slowly and gently so as not to tear the surface of the blondie base layer (you shouldn't have much trouble if your cream cheese was very soft when you started).
- Top with dried cranberries. Sprinkle the surface of the frosting with ½ cup of chopped dried cranberries.
- White chocolate drizzle. Add ¼ cup of white chocolate chips to a small microwave-safe bowl along with ½ teaspoon of coconut oil (or shortening) and melt in 10-15 second intervals, stirring gently between each session. Be very careful to avoid overheating the white chocolate as it can "seize" and become hard. You want to melt it (just) until it stirs easily with a spoon and drips off with minimal effort.
Finishing up...
- Once melted, use a spoon to drizzle the chocolate over the top of the bars in a zig-zag pattern.
- Wrap the baking pan and return to the fridge to chill for at least another 1 hour (although overnight gives the best results).
Slice and Serve
Once the bars are well chilled, remove them from the pan using the parchment paper edges, sliding them onto a cutting board.
- Use a sharp knife to slice the bars in half lengthwise, then in half widthwise.
- Slice each widthwise half into half, creating 4 cuts along the long side of the bars.
- You will have 8 segments.
- Slice each of those 8 segments in half diagonally, creating 16 separate triangles.
Serve and enjoy!
Storing and Freezing
Transfer the sliced bars into an airtight container, placing sheets of waxed paper between the layers to prevent sticking.
Homemade Cranberry Bliss Bars can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. They will not keep at room temperature (because of the dairy-based frosting), and taste best when chilled.
Can you freeze Cranberry Bliss Bars?
Yes, Cranberry Bliss Bars can be frozen. In fact, they freeze very well! I recommend flash-freezing them on a parchment-lined baking tray; once frozen solid you can then transfer the bars to a freezer-safe container.
Alternatively, you can wrap them individually (once frozen solid) in plastic wrap and place them in a sealed and labeled freezer bag.
Expert Tips
- Add extra. If you want to make your bars extra decadent you can add more white chocolate chips to the topping, or complimentary toppings like candied orange peel, candied walnuts, etc.
- Skip the orange zest. For years I used grated orange zest because I loved the color, but unless the zest is dry it tends to cause pooling and bleeding color - and liquid - on the frosting. If you want to add orange for aesthetic purposes I recommend using candied orange peel or dried orange zest.
- What if the bars crack? The blondie base layer can be fragile, especially when it's warm. If the bars crack during transferring or cooling you can gently press it together to "heal". Once chilled the crack will set and you shouldn't have too much trouble after that, especially since frosting helps to hide any imperfections.
Variations and Substitutions
Gluten-free. Swap the flour with your favorite gluten-free baking mix that measures 1-to-1 with flour. I've tested this recipe with Bob's Red Mill and it turns out great! My husband took them to a work function and everyone was raving - they didn't even know they were gluten-free!
Valentine's version. Occasionally Starbucks will release their Cranberry Bliss Bars during the Valentine's season. For an extra cute touch, you can use a sharp cookie cutter to cut out heart shapes before decorating with frosting, dried cranberries, and the white chocolate drizzle.
Strawberry bliss bars. Swap the dried cranberries for freeze-dried strawberries.
Recipe FAQs
These orange and cranberry bars are seasonal-but only if you purchase them at Starbucks. If you make your own, you can enjoy them year-round!
Whether you've purchased your Cranberry Bliss Bars from Starbucks or made a copycat recipe at home, they should be stored in the refrigerator. Because they contain a dairy-based cream cheese frosting, they will spoil if left out.
White chocolate chips can easily seize and become hard if overheated. To prevent this, melt ¼ cup of the chips with ½ teaspoon of coconut oil (or shortening) in 10-15 second intervals in the microwave, stirring after each session. Once the chips easily melt as you stir, you've probably hit the right spot. The melted chocolate is perfect when it drizzles from a spoon.
If you loved this recipe for Cranberry Bliss Bars, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Cranberry Bliss Bars (Starbucks Copycat Recipe)
Ingredients
- 1 cup butter melted (2 sticks, salted)
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon (optional)
- 2 cups all purpose flour or gluten-free flour
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
Cream cheese frosting:
- 8 ounces cream cheese brick-style (1 package), softened to room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon orange extract
Topping:
- ½ cup dried cranberries chopped
- ¼ cup white chocolate chips for melting
- ½ teaspoon coconut oil or shortening
Instructions
- Preheat the oven to 350ºF (177ºC) and line a 9X13" (23x33cm) baking pan with parchment paper.
- Pour the melted butter into a large bowl, along with the brown sugar and white sugar. Whisk well to combine.
- Add the eggs, 1 teaspoon vanilla extract, and 1 teaspoon orange extract; whisk until completely incorporated.
- In a separate bowl, add in the baking powder, salt, ground ginger, cinnamon (if using), and flour. Whisk to combine.
- Pour the dry ingredients into the wet ingredients and fold them in with a silicone spatula, just until combined and lump-free (be careful to not overmix the batter).
- Add ¾ cup of white chocolate chips and ¾ cup of dried cranberries into the batter and fold them in until evenly distributed.
- Spread the mixture into the prepared baking pan, smoothing it into an even layer.
- Bake in the pre-heated oven for 22-26 minutes, or until a toothpick comes out mostly clean with a few moist crumbs.
- Remove from the oven and cool for 1 hour, then transfer to the fridge to chill for 1-2 hours (or the in freezer for 20-40 minutes). See notes* for tips.
The Frosting:
- Beat the cream cheese, ½ teaspoon of vanilla extract, and ½ teaspoon orange extract with a handheld electric mixer (or stand mixer) on medium-low speed until smooth and creamy.
- Add the powdered sugar a little bit at a time, mixing on low speed until it's incorporated into the cream cheese. Continue to add the powdered sugar in several additions, scraping down the sides of the bowl as necessary.
- Gently spread the cream cheese frosting on top of the cooled cranberry and white chocolate bars, smoothing it out evenly.
Topping:
- Chop the cranberries coarsely, and sprinkle them over the surface of the cream cheese frosting.
- White chocolate drizzle. Add the white chocolate chips to a microwave-safe bowl, along with the coconut oil (or shortening).
- Heat in the microwave for 15 seconds, then swirl the bowl or stir it gently with a spoon. Heat in 10 second intervals, stirring after each interval, until the chocolate begins to melt. Stir until the chocolate melts completely and easily drips from a spoon.
- Use a spoon to drizzle the white chocolate on top of the cranberry bliss bars, working in a zig-zag pattern.
- If you have difficulty getting the chocolate to drizzle, heat it for another 5 seconds and stir well, then try again. Be very careful not to overheat the chocolate, as white chocolate can and will clump together if it is overheated.
- Place the bars in the fridge to chill for at least 1-2 hours (or in the freezer for 20-40 minutes), or overnight if possible.
Slicing:
- Carefully remove the bars from the pan using the sides of the parchment liner.
- Make a cut lengthwise, cutting the bars in half. Then slice it in half widthwise, and each of those halves in half again (you should have 8 square bars).
- Slice each bar in half diagonally, leaving you with a total of 16 bars (well…triangles).
- Transfer to an airtight container and keep in the refrigerator for up to 3 days. Freeze for up to 3 months.
Notes
Nutrition
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