Cranberry Bliss Bars {Starbucks Copycat} are white chocolate blondies with added dried cranberries and orange zest, topped with a cream cheese frosting. If you would prefer the bars without cranberries and orange zest, make my White Chocolate Blondies.
Cranberry Bliss Bars
If you are looking for happiness in a dessert bar, you have come to the right recipe. Hence the name, Cranberry Bliss Bars. The cranberry and orange flavors added to the bars make these the perfect holiday treat (or anytime dessert, if you ask me…) They should be added to both Thanksgiving and Christmas menus, for sure! But, be ready for all of your guests to ask for the recipe.
Ingredients
White Chocolate Chips: Look for high-quality white chocolate chips for the best results. They are added to both the bars and the cream cheese frosting.
Sugar: I used brown sugar in this recipe, which is standard in many blondie recipes.
Orange Zest: As with the white chocolate chips, you will need a little orange zest for both the bars and frosting. It gives the bars a hint of citrus flavor.
Cranberries: Look for dried cranberries, also known as Craisins. I would not recommend using fresh or frozen cranberries in this recipe.
How to Store
If adding the cream cheese frosting, store Cranberry Bliss Bars in the refrigerator, covered. They will last up to 5 days. If not adding the frosting, they can be stored in an airtight container at room temperature.
Can I Freeze Cranberry Bliss Bars?
Sure! Even with the frosting, you can certainly freeze Cranberry Bliss Bars. They will last in the freezer for up to 3 months. If stacking them, be sure to separate the layers with wax paper or parchment. Let them thaw in the refrigerator overnight before enjoying them.
More Christmas Desserts
Cranberry Bliss Bars {Starbucks Copycat}
Ingredients
Blondies
- 1 cup (2 sticks / 227 g) unsalted butter
- ⅔ cup (113 g) white chocolate chips
- 1¾ cups (350 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1½ teaspoons vanilla extract
- 1 teaspoon orange zest
- 2½ cups (312.5 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ⅛ teaspoon ground ginger
- 1 cup (160 g) dried cranberries
Frosting
- 1 cup (160 g) white chocolate chips, melted and divided
- 8 ounces cream cheese, room temperature
- ¾ cup (94 g) confectioners' sugar
- 1 teaspoon orange zest
- ½ cup (65 g) dried cranberries, chopped
Instructions
Blondies
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, including up the sides. Set aside.
- In a large microwave-safe bowl, add the butter and the white chocolate chips. Melt in 20-second intervals, stirring in between each time, until the mixture is creamy with no lumps (about 1-2 minutes total). Allow to slightly cool.
- To the melted white chocolate mixture, add brown sugar. Stir to combine.
- Add the eggs and the egg yolk, one at a time, stirring well after each addition.
- Stir in the vanilla extract and the orange zest. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and ginger.
- Add the dry ingredients to the wet ingredients and stir until completely combined. Fold in the dried cranberries.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges just begin to turn golden brown.
- Allow to cool completely before topping with frosting.
Frosting
- Add the white chocolate chips to a small microwave-safe bowl. Heat in 20-second intervals, stirring between each, until melted and smooth. Set aside.
- In a large bowl using a hand mixer on medium speed, beat the cream cheese and confectioners' sugar together until smooth.
- Gradually pour HALF of the melted white chocolate into the cream cheese mixture, reserving the other half for drizzling on top of the bars. Continue to mix until fully incorporated.
- Add the orange zest and stir to combine.
- Spread the frosting over the cooled blondies.
- Sprinkle the dried cranberries over the frosting. Drizzle the remaining melted white chocolate over the bars. Enjoy!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I made a double batch, weight everything out using gram measurements and utilized a cookie pan w/ sides and sprayed my parchment w/ nonstick spray. * When spreading the finished batter, if I had known earlier, I would have frozen my rolling pin for easier nonstick use. Instead, I rubbed my rolling pin with butter and lightly rolled my batter, pushing it into the corners and evening it out. 350° F x 29 min exactly. * The second you smell these in the oven, they are probably done, so don’t over bake them!
The other variations I made were to brown my butter first, then added my chips. Lastly, I added orange oil to my batter, as my zest by itself just wasn’t doing enough in my opinion.
Thank you for sharing thus recipe, my family will enjoy it!
R/Jamie
These hands down were the best copycat Cranberry bliss bars. I have tried many recipes and have never come this close to the real thing