Name: Starbucks Copycat Cranberry Bliss Bars Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (7.5 oz); 1 tsp baking powder; 1/2 tsp table salt; 12 tbsp unsalted butter (6 oz); 1 1/2 cups packed light brown sugar (10.5 oz); 2 large eggs, lightly beaten; 2 tsp vanilla extract; 1 tsp grated orange zest; 3/4 cup dried cranberries (3.5 oz, loosely packed); 1 1/3 cups white chocolate, chopped or chips (8 oz); 8 oz cream cheese, softened; 1 1/2 cups confectioners’ sugar, sifted (6 oz); 1 tsp vanilla extract; 1 tbsp orange juice; 1 tsp orange zest, finely grated; 2/3 cup white chocolate, melted (4 oz); 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed); 1 2/3 cups white chocolate, melted (10 oz)

Introduction

If you love the festive flavors of Starbucks’ Cranberry Bliss Bars, this copycat recipe brings that same delicious treat right to your kitchen. These bars combine a buttery blondie base with tart dried cranberries, creamy orange-vanilla frosting, and a white chocolate drizzle for a delightful holiday indulgence.

Three triangular bars stacked on a white marbled surface, each bar having two visible layers: a thick, light brown cake layer embedded with small red dried fruit pieces, and a creamy white frosting layer on top with a smooth texture and diagonal ridges. The frosting is decorated with scattered deep red dried cranberries and a few white chocolate chips, adding color contrast and texture. Crumbs and small pieces of dried fruit lay around the bars on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the blondie layer:

1 1/2 cups all-purpose flour (7.5 oz)
1 tsp baking powder
1/2 tsp table salt
12 tbsp unsalted butter (6 oz)
1 1/2 cups packed light brown sugar (10.5 oz)
2 large eggs, lightly beaten
2 tsp vanilla extract
1 tsp grated orange zest
3/4 cup dried cranberries (3.5 oz, loosely packed)
1 1/3 cups white chocolate, chopped or chips (8 oz)

For the frosting:

8 oz cream cheese, softened
1 1/2 cups confectioners’ sugar, sifted (6 oz)
1 tsp vanilla extract
1 tbsp orange juice
1 tsp orange zest, finely grated
2/3 cup white chocolate, melted (4 oz)

For the topping:

1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
1 2/3 cups white chocolate, melted (10 oz)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle. Spray a 9 by 13-inch baking pan with nonstick spray, line the bottom with parchment paper leaving an overhang on two sides, then spray the parchment paper to prevent sticking.

Step 2: In a light-colored saucepan over medium heat, melt the unsalted butter. Stir frequently until it foams and the milk solids turn golden brown. Remove from heat and transfer the browned butter to a bowl, scraping in all browned bits. Let cool completely.

Step 3: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine the cooled browned butter and brown sugar, whisking until smooth. Add the eggs, vanilla extract, and orange zest, stirring until fully incorporated.

Step 4: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined—avoid overmixing. Fold in the white chocolate and dried cranberries. Spread the batter evenly in the prepared pan and smooth the surface.

Step 5: Bake for 18 to 22 minutes until edges are golden and the top is set. Cool the pan on a wire rack to room temperature before frosting.

Step 6: Beat together the cream cheese, confectioners’ sugar, vanilla, orange juice, and orange zest until fluffy. Once the blondies are completely cool, spread the frosting evenly over the top. Chill for about 10 minutes if needed to firm the frosting for decorating.

Step 7: Sprinkle the chopped dried cranberries evenly over the frosting. Drizzle the melted white chocolate on top in a decorative pattern using a spoon or a small zip-top bag with a snipped corner. Refrigerate until the topping is firm.

Step 8: Lift the bars out of the pan using the parchment overhang and cut into triangles or desired shapes. Serve and enjoy!

Tips & Variations

Brown the butter carefully to deepen the flavor but avoid burning it for the best taste.

Use fresh orange zest and juice for a bright citrus flavor that complements the cranberries perfectly.

For easier chocolate drizzling, place the melted white chocolate in a piping bag or a plastic bag with a small snip in the corner.

Substitute dried cherries for cranberries if you prefer a sweeter, less tart bite.

To make the bars ahead, freeze after frosting and thaw in the fridge before serving.

FAQs

Can I use regular butter instead of unsalted?

Yes, but reduce added salt slightly since salted butter contains salt already. This helps keep the flavor balanced.

How do I prevent the frosting from melting on warm days?

Keep the bars refrigerated until just before serving. If decorating, chill the bars first so the frosting is firm, then drip the white chocolate quickly and refrigerate again to set.