These Cranberry Bliss Bars are an easy Starbucks copycat that are just as good as the originals. They feature a chewy, soft blondie studded with festive cranberries and white chocolate and are topped with an orange-infused cream cheese frosting.
Cranberry Bliss Bars
These Cranberry Bliss Bars are so festive and fun and easy to make. Soft, chewy blondies are studded with festive, ruby-red cranberries and creamy white chocolate chips with just a hint of citrus and orange. They're topped with an orange-infused cream cheese frosting, more pretty cranberries, and a decadent white chocolate drizzle.
These copycat Cranberry Bliss Bars are just as good as the Starbucks originals they're modeled after. These are so good that my kids have been begging me to make them again ever since they finished the last one off. They're amazing for a winter lunchbox treat, bake sales, cookie exchanges, and holiday parties!
Do I Need Fresh Cranberries?
Nope! This recipe uses dried cranberries, which means you can make them all year long!
What Pan Should I Use for Cranberry Bliss Bars
I like to use a 9"x13" cake pan because the edges are nice and square. Cooking times can vary depending on the type of pan (and your oven). That's why it's important for even experienced bakers to keep an eye on their goods in the oven.
A dark cake pan will have a slightly shorter cook time (so check before the 18 minute mark to be sure). A lighter pan should fall right into the 18 to 22 minute mark. And a glass pan will probably be done closer to the 22 minute mark or more.
You can also use a 15"x10" jelly roll pan. This will make your bars thinner, and lower the cooking time closer to 15 to 18 minutes.
Cranberry Bliss Bars Make Ahead, Storage, and Freezer Directions
- Make Ahead: You can make these bars and the frosting 1 day in advance. Store the bars covered, at room temperature, and the frosting covered and in the refrigerator. Frost before cutting, add the final chocolate drizzle.
- Storage: Store covered at room temperature for up to 2 days, or covered in the refrigerator for up to 5 days.
- Freezer Directions: You can freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and drizzle. I think freezing them unfrosted is the key to keeping them tasting fresh and "just-made." You can also freeze them frosted. Lay them out on a sheet pan. Freeze for at least 2 hours. Once hardened, transfer to a freezer bag or container to freeze for up to 3 to 6 months. To thaw, lay them back out flat so the frosting doesn't smush.
More Festive Holiday Recipes You'll Love
- No Bake Cranberry White Chocolate Cheesecake - Creamy no bake white chocolate cheesecake in a simple graham cracker crust, topped with homemade tangy cranberry sauce.
- Gingersnaps - crispy on the edges and chewy in the middle, these spicy and festive cookies are a holiday classic.
- Southern Pecan Pie Bars - gooey pecan filling topped with pecans that candy as they bake, all on a delicate, soft shortbread crust.
- Pecan Snowball Cookies - another Christmas classic these little bites of cookie are melt-in-your-mouth soft and loaded with pecan flavor, then rolled in powdered sugar for a little extra sweetness. (Plus they look like the cutest little edible snowballs).
- Peanut Butter Blossoms - Soft, chewy peanut butter cookie topped with a chocolate kiss. A favorite for kids and grown ups alike.
- Peanut Butter Buckeyes - A creamy peanut ball dipped in chocolate for the most decadent peanut butter chocolate treat.
Cranberry Bliss Bars Video
Cranberry Bliss Bars
Ingredients
- 1 cup unsalted butter melted
- 1½ cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
Frosting
- 8 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon orange extract
- ½ teaspoon orange zest (optional)
Toppings
- ⅓ cup dried cranberries
- ⅓ cup white chocolate chips
- ½ teaspoon olive oil
Instructions
- Preheat oven to 350°F. Line a 9"x13" cake pan with parchment paper. Set aside.
- In a large mixing bowl, add butter and brown sugar and cream together.
- Add eggs, vanilla, and orange extract. Beat again until combined.
- Add flour, baking powder, ginger, and salt. Beat again until just combined. Do not overmix.
- Fold in white chocolate chips and dried cranberries.
- Spread batter evenly into the bottom of the prepared baking pan.
- Bake in preheated oven for 18-22 minutes, until set and golden brown at the edges.
- Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
Frosting
- In a large mixing bowl, cream together cream cheese and butter until smooth.
- Add powdered sugar and continue beating until combined.
- Add remaining frosting ingredients and beat until smooth (if frosting feels gritty, keep beating. It means the sugar hasn't fully incorporated yet)
To Assemble
- Top cooled bars with frosting.
- Sprinkle with dried cranberries.
- In a small microwave-safe mixing bowl, add chocolate chips and olive oil. Microwave in 30 second intervals, stirring after each one, until smooth and melted.
- Drizzle melted chocolate over bars using a spoon. Or transfer to a zip bag, cut the small corner off, and gently squeeze melted chocolate over the bars.
- Allow chocolate to set (about an hour). Then cut into triangles and enjoy!
Notes
- Make Ahead: You can make these bars and the frosting 1 days in advance. Store the bars covered, at room temperature, and the frosting covered and in the refrigerator. Frost before cutting and serving.
- Storage: Store covered at room temperature for up to 2 days, or covered in the refrigerator for up to 5 days.
- Freezer Directions: You can freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.
Nutrition
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