Description
These homemade Cranberry Bliss Bars are an exact copycat of the beloved Starbucks seasonal treat! Featuring a buttery blondie base studded with tart dried cranberries and white chocolate chips, spiced with ginger and orange zest, then topped with cream cheese frosting and a white chocolate drizzle. Better than the original and at a fraction of the cost, these festive bars are perfect for holiday baking, cookie exchanges, or homemade gifts.
Ingredients
For the Blondie Base:
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon orange zest (from 1 large orange)
1 cup all-purpose flour
3/4 cup white chocolate chips
3/4 cup dried cranberries, roughly chopped
For the Cream Cheese Frosting:
4 ounces cream cheese, softened to room temperature
1 cup powdered sugar, sifted
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 tablespoon fresh orange juice
Pinch of salt
For the White Chocolate Drizzle & Topping:
1/3 cup white chocolate chips
1 teaspoon coconut oil
2 tablespoons dried cranberries, finely chopped
1 teaspoon orange zest
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Spray lightly with cooking spray.
2. Melt butter and let cool for 5 minutes until no longer hot to the touch.
3. In a large bowl, whisk together melted butter and brown sugar for 1 minute until smooth and glossy.
4. Add egg and vanilla extract. Whisk vigorously for 30 seconds until mixture lightens in color and becomes thick.
5. Add ground ginger, cinnamon, orange zest, and salt. Whisk for 20 seconds until fragrant.
6. Switch to a rubber spatula. Add flour all at once and fold gently until just combined with no flour streaks remaining. Do not overmix.
7. Fold in white chocolate chips and chopped cranberries until evenly distributed.
8. Scrape batter into prepared pan and spread evenly to all corners using an offset spatula or back of a spoon.
9. Bake for 23-27 minutes until edges are golden brown and a toothpick inserted in center comes out with a few moist crumbs.
10. Remove from oven and cool in pan on a wire rack for 15 minutes.
11. Using parchment overhang, lift bars out of pan and transfer to wire rack. Cool completely for at least 1 hour before frosting.
12. Make the frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
13. Add sifted powdered sugar, vanilla extract, orange juice, and salt. Beat for 2-3 minutes until light and fluffy.
14. Spread frosting evenly over cooled bars using an offset spatula.
15. Make the drizzle: Melt white chocolate chips with coconut oil in microwave in 20-second intervals, stirring between each, until smooth.
16. Transfer melted chocolate to a small zip-top bag, snip a tiny corner, and drizzle over frosted bars in a back-and-forth pattern.
17. Immediately sprinkle with finely chopped dried cranberries and orange zest before chocolate sets.
18. Refrigerate for 15 minutes to set the frosting and drizzle before cutting into 16 squares.
Notes
Room Temperature Ingredients: Ensure egg and cream cheese are at room temperature for best texture. Remove from refrigerator 30 minutes before using.
Measuring Flour: Spoon flour into measuring cup and level off—don’t scoop directly from bag as this packs the flour and creates dry, dense bars.
Don’t Overbake: Remove bars when they still look slightly underdone. They continue cooking from residual heat and will be perfect once cooled.
Cutting Clean Bars: Use a sharp knife wiped clean between cuts for professional-looking edges. A plastic knife also works surprisingly well for clean cuts through the frosting.
Storage: Refrigerate frosted bars in an airtight container for up to 5 days. Bring to room temperature 20 minutes before serving for best flavor.
Freezing: Freeze unfrosted bars wrapped individually for up to 3 months. Thaw and frost before serving.
Make-Ahead: Bake bars 2 days ahead and store covered. Make frosting 1 day ahead and refrigerate. Frost morning of serving.
Gluten-Free Option: Replace flour with 1:1 gluten-free baking blend plus 1/4 tsp xanthan gum if blend doesn’t include it.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert, Bars, Holiday Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 26g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cranberry bliss bars, starbucks copycat, cranberry bars, white chocolate cranberry, holiday bars, christmas dessert, cream cheese frosting bars