Irresistible Copycat Starbucks Cranberry Bliss Bars: A Homemade Holiday Treat

Indulge in the festive flavors of the holiday season any time of year with these phenomenal **copycat Starbucks Cranberry Bliss Bars**. Featuring a rich, buttery blondie base studded with creamy white chocolate chips and tart dried cranberries, these bars are crowned with a vibrant orange-flavored cream cheese frosting and a delicate white chocolate drizzle. Many agree that this homemade rendition surpasses the original in taste and freshness, making it a must-try recipe for baking enthusiasts.

My culinary journey with Starbucks’ Cranberry Bliss Bars began over a decade ago. Back then, working long shifts at the bustling mall, a sizable Java Chip Frappuccino was my essential fuel. It was on a crisp November morning that I first encountered these peculiar, triangular “bars” nestled in the refrigerated display. One bite was all it took – **it was love at first taste, an absolute revelation.**

Why You’ll Adore This Recipe

• Superior Taste to the Original: By using fresh, high-quality ingredients, you can craft a version that many find even more flavorful than Starbucks’. Each bar boasts a delightfully chewy blondie, generously packed with luscious white chocolate pieces and tangy dried cranberries. This delightful base is then crowned with a cloud-like cream cheese frosting, a sprinkle of extra cranberries, and an elegant white chocolate drizzle, creating a symphony of textures and tastes.
• Surprisingly Simple to Prepare: While the recipe might appear extensive due to detailed instructions, rest assured these bars are incredibly easy to make. I’ve designed the steps to be as clear and comprehensive as possible, ensuring success even for novice bakers. Don’t be intimidated by the length – the process is straightforward and rewarding.
• Excellent for Freezing: Planning for the holiday season or simply want to have a treat on hand? These cranberry cookie bars freeze exceptionally well! You can prepare a large batch in advance and thaw them as your cravings strike. Even with the delicate cream cheese frosting and dried cranberry topping, they maintain their quality and deliciousness after freezing.

Essential Ingredients and Tools

Gathering your ingredients and equipment beforehand is key to a smooth baking process. Here’s a detailed look at what you’ll need to create these heavenly Cranberry Bliss Bars.

For the Decadent Frosting and Topping:

• Cream cheese (ensure it’s brick-style and softened thoroughly to room temperature for a lump-free, fluffy frosting)
• Powdered sugar (also known as confectioners’ sugar)
• Vanilla and orange extract (to complement the blondie flavors)
• Dried cranberries (finely chopped for sprinkling on top)
• White chocolate chips (specifically for melting into a drizzle)
• Coconut oil (or shortening, to help the white chocolate melt smoothly for drizzling)

Crafting Your Homemade Starbucks Cranberry Bliss Bars

Creating these delightful bars is a rewarding experience. Follow these detailed steps to achieve perfect, bakery-quality results right in your own kitchen.

The Blondie Base: Building the Foundation

1. Begin by preheating your oven to 350ºF (177ºC). Prepare your 9×13-inch (23×33 cm) metal baking pan by lining it completely with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
2. In a large, microwave-safe bowl, melt the butter. Heat it in 30-second increments, stirring between each, until fully liquid. Once melted, add the white sugar and packed brown sugar to the bowl. Whisk these ingredients vigorously until they are thoroughly combined and the mixture is smooth.
3. Into the butter and sugar mixture, crack in the 2 large eggs. Then, add 1 teaspoon of orange extract and 1 teaspoon of vanilla extract. Continue whisking diligently until the eggs are completely integrated into the mixture, creating a uniform, glossy base. Set this wet mixture aside for a moment.
4. In a separate, medium-sized bowl, combine all the dry ingredients: the all-purpose flour, baking powder, salt, ground ginger, and cinnamon (if you’re using it for that extra warm spice). Whisk these dry components together thoroughly to ensure they are evenly distributed, which will help prevent pockets of unmixed ingredients in your final blondie.
5. Now, gradually incorporate the dry ingredients into the wet mixture. Add about one-third of the dry mixture to the wet mixture at a time, folding it in gently with a silicone spatula. Mix just until the flour is moistened and no streaks of dry flour remain. The key here is not to overmix, as this can lead to a tough blondie.
6. Continue this process, adding the remaining dry ingredients in two more additions, folding them in gently after each addition until all the flour is just moistened and the batter comes together. A few small lumps are perfectly fine; the goal is to avoid overworking the gluten.

Integrating the Signature Cranberries and White Chocolate

7. Once your blondie batter is perfectly combined, it’s time to add the star mix-ins. Gently fold in ¾ cup of white chocolate chips and ¾ cup of dried cranberries until they are evenly distributed throughout the batter.
8. Carefully spread the prepared batter into your parchment-lined 9×13-inch (23×33 cm) metal baking pan. Use your spatula to smooth the batter into an even layer, ensuring it reaches all the way to the edges of the pan.
9. Bake in the preheated oven for approximately 22-26 minutes. To check for doneness, insert a toothpick into the center of the blondie base. It should come out mostly clean, with only a few moist crumbs attached. Avoid overbaking, as this can result in dry bars.
   • Once the blondie passes the toothpick test, carefully remove the pan from the oven. Allow the blondie base to cool completely in the pan for at least 1 hour. Alternatively, cool it in the pan for 30 minutes, then use the parchment paper overhangs to lift the base out and transfer it to a wire rack to cool for another 30 minutes.
   • This cooling period is crucial. After the initial cooling, cover the bars (still in the pan or on the rack) and transfer them to the refrigerator. Chill them for at least 1-2 hours, or even longer for the best results, before you attempt to frost them. This chilling process makes the bars firm and much easier to handle.

Pro Tip: The Importance of Thorough Chilling

For truly perfect Cranberry Bliss Bars, proper chilling is not just recommended, it’s essential. The blondie base is quite delicate and fragile when warm, making it prone to cracking or tearing during frosting. To ensure the best structural integrity and ease of handling, I strongly advise chilling the base for **at least 1-2 hours.** However, my top recommendation for an impeccably firm and stable base is to chill it for 3-4 hours, or even overnight if your schedule permits. This patience will be richly rewarded with beautifully frosted bars.

Frosting and Finishing Your Bliss Bars

11. **Prepare the luscious cream cheese frosting:** In a large mixing bowl, combine 1 package (8 ounces) of brick-style cream cheese, ½ teaspoon of vanilla extract, and ½ teaspoon of orange extract. Using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), beat these ingredients on medium-low speed until the mixture is light, smooth, and fluffy. Gradually add the powdered sugar, mixing on low speed until it is fully incorporated and the frosting is completely lump-free. Remember to stop and scrape down the sides of the bowl periodically to ensure all ingredients are well combined.
    • Frosting Tip: For the silkiest, lump-free cream cheese frosting, it is absolutely essential that your cream cheese is thoroughly softened to room temperature. This typically takes about 1 ½ to 2 hours when left on the counter. Cold cream cheese will result in a lumpy frosting that is difficult to spread.
12. Once the frosting is ready, carefully spread it evenly over the surface of your well-chilled blondie base layer. Work slowly and gently to avoid tearing the blondie surface. If your cream cheese was perfectly soft to begin with, this step should be quite easy.

13. **Add the final touch of cranberries:** Sprinkle the entire surface of the cream cheese frosting generously with ½ cup of finely chopped dried cranberries. This adds a beautiful textural contrast and a burst of tart flavor.
14. **Create the signature white chocolate drizzle:** In a small, microwave-safe bowl, combine ¼ cup of white chocolate chips with ½ teaspoon of coconut oil (or shortening). Microwave this mixture in short bursts of 10-15 seconds, stirring gently with a spoon after each interval. White chocolate is very sensitive to heat and can “seize” or become grainy if overheated, so proceed with caution. Continue heating and stirring until the chocolate is just melted and smooth, easily dripping from your spoon.
    • Once perfectly melted, use the back of a spoon to artfully drizzle the white chocolate over the top of the bars in an appealing zig-zag pattern.
    • After drizzling, wrap the baking pan loosely with plastic wrap or aluminum foil and return it to the refrigerator to chill for at least another 1 hour. For the absolute best flavor integration and firmest set, chilling overnight is highly recommended.

Proper Storing and Freezing Techniques

To maintain the freshness and deliciousness of your homemade Cranberry Bliss Bars, proper storage is crucial. Given their dairy-based cream cheese frosting, these bars will not keep at room temperature and are best enjoyed chilled.

Once sliced, transfer the bars into an airtight container. To prevent them from sticking together, place sheets of waxed paper or parchment paper between each layer of bars. Homemade Cranberry Bliss Bars can be stored safely **in the refrigerator for up to 3 days**, maintaining their optimal flavor and texture.

For longer preservation, these bars are also excellent for freezing, extending their shelf life significantly.

Expert Tips for Blissful Baking

• Elevate with Extra Toppings: If you’re aiming for an even more decadent experience, feel free to get creative with your toppings. You can add extra white chocolate chips directly onto the frosting, or experiment with complementary flavors like candied orange peel (ensure it’s dry to prevent bleeding color), toasted candied walnuts, or a sprinkle of finely grated orange zest (again, ensure it’s dry).
• Mind the Orange Zest: For years, I incorporated grated fresh orange zest into my frosting, loving its vibrant color. However, I discovered that unless the zest is completely dry, it tends to cause pooling and bleeding of color and liquid into the frosting, which can compromise its smooth appearance. If you desire an orange aesthetic, I highly recommend using commercially available candied orange peel or dried orange zest, which won’t introduce excess moisture.
• Addressing Cracks in the Blondie Base: It’s not uncommon for the blondie base layer to be a little fragile, particularly when it’s still warm or being handled for transfer. If you notice any cracks forming during cooling or when moving the base, don’t fret! You can gently but firmly press the cracked edges back together. Once the bars are thoroughly chilled, the crack will usually set and become much less noticeable. Furthermore, the generous layer of cream cheese frosting acts as a wonderful camouflage, effectively hiding any minor imperfections, so your final bars will still look beautiful.
• Room Temperature Ingredients are Key: Just as with the cream cheese, ensuring your eggs and butter are at proper room temperature for the blondie base is critical for a smooth, homogenous batter and even baking. Cold ingredients can cause the batter to seize and result in a less uniform texture.
• Don’t Overmix: When combining wet and dry ingredients for the blondie, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough and dense blondie rather than the desired soft and chewy texture.

Creative Variations and Simple Substitutions

While the classic Cranberry Bliss Bar is undeniably delicious, this versatile recipe also lends itself beautifully to various delightful twists and substitutions, allowing you to customize it to your taste or dietary needs.

Go Gluten-Free: It’s remarkably easy to adapt this recipe for those with gluten sensitivities. Simply swap out the all-purpose flour for your favorite 1-to-1 gluten-free baking mix. I’ve personally tested this recipe with Bob’s Red Mill 1-to-1 baking flour, and the results were phenomenal! My husband even brought a batch to a work function, and everyone raved about them – completely unaware they were gluten-free. Just remember that gluten-free baked goods sometimes require an extra minute or two in the oven, so rely on the toothpick test for perfect doneness.

A Romantic Valentine’s Version: Starbucks occasionally reintroduces their Cranberry Bliss Bars around Valentine’s Day, and you can easily create your own romantic spin. After the blondie base has cooled and before frosting, use a sharp heart-shaped cookie cutter to cut out adorable heart shapes. Then, proceed with decorating them with the creamy frosting, a delicate sprinkle of dried cranberries, and that irresistible white chocolate drizzle. They make for a truly heartwarming treat!

Sweet Strawberry Bliss Bars: For a delightful berry alternative, consider replacing the dried cranberries entirely with freeze-dried strawberries. These will impart a lovely tart-sweet strawberry flavor and a beautiful pink hue, perfect for a spring or summer twist on the classic. You can also mix in some chopped white chocolate for extra richness.

Nutty Additions: For those who enjoy a little crunch, consider folding in ½ cup of finely chopped pecans or walnuts into the blondie batter along with the cranberries and white chocolate chips. This adds a wonderful depth of flavor and texture.

Recipe FAQs (Frequently Asked Questions)

Starbucks Copycat Cranberry Bliss Bars

This delightful copycat recipe for Starbucks’ Cranberry Bliss Bars is incredibly easy to make and, dare we say, tastes even better than the original! Perfect for holiday gatherings or a special treat.

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 blend)
• 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

1. Preheat the oven to 350ºF (177ºC) and line a 9×13” (23x33cm) baking pan with parchment paper, leaving an overhang on the long sides.
2. Pour the melted butter into a large bowl, along with the brown sugar and white sugar. Whisk thoroughly to combine.
3. Add the eggs, 1 teaspoon vanilla extract, and 1 teaspoon orange extract; whisk until completely incorporated and smooth.
4. In a separate bowl, combine the baking powder, salt, ground ginger, cinnamon (if using), and flour. Whisk well to mix.
5. Gradually add the dry ingredients into the wet ingredients, folding them in with a silicone spatula until just combined and lump-free. Be careful not to overmix the batter.
6. Gently fold ¾ cup of white chocolate chips and ¾ cup of dried cranberries into the batter until evenly distributed.
7. Spread the mixture into the prepared baking pan, smoothing it into an even layer all the way to the edges.
8. Bake in the pre-heated oven for 22-26 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
9. Remove from the oven and cool in the pan for 1 hour. Then, transfer to the fridge to chill for 1-2 hours (or in the freezer for 20-40 minutes) before frosting. See notes for more cooling tips.

The Frosting:

10. In a large mixing bowl, beat the softened cream cheese, ½ teaspoon vanilla extract, and ½ teaspoon orange extract with an electric mixer on medium-low speed until smooth and creamy.
11. Gradually add the powdered sugar, a little bit at a time, mixing on low speed until it’s fully incorporated into the cream cheese. Continue adding powdered sugar in several additions, scraping down the sides of the bowl as necessary until smooth and fluffy.
12. Gently spread the cream cheese frosting evenly on top of the thoroughly cooled cranberry and white chocolate bars.

Topping:

13. Coarsely chop the remaining dried cranberries and sprinkle them evenly over the surface of the cream cheese frosting.
14. White chocolate drizzle: Add the ¼ cup white chocolate chips to a small microwave-safe bowl, along with the ½ teaspoon coconut oil (or shortening).
15. Heat in the microwave for 15 seconds, then stir gently with a spoon. Continue heating in 10-second intervals, stirring after each, until the chocolate just begins to melt. Stir until the chocolate is completely smooth and easily drips from a spoon.
16. Use a spoon to drizzle the melted white chocolate over the top of the cranberry bliss bars in an attractive zig-zag pattern.
17. If the chocolate is too thick to drizzle, heat it for another 5 seconds and stir well, then try again. Be very careful not to overheat the white chocolate, as it will seize and become clumpy if it gets too hot.
18. Place the bars back in the fridge to chill for at least 1-2 hours (or in the freezer for 20-40 minutes), or ideally overnight for the best setting.

Slicing:

19. Carefully remove the chilled bars from the pan by lifting the parchment paper liner. Transfer the entire slab onto a cutting board.
20. Using a sharp knife, first slice the bars in half lengthwise. Then slice each long half in half widthwise, and each of those halves in half again (you should now have 8 square bars).
21. Finally, slice each of the 8 square bars in half diagonally, resulting in a total of 16 triangular Cranberry Bliss Bars.
22. Transfer the sliced bars to an airtight container and store in the refrigerator for up to 3 days. For longer storage, freeze them for up to 3 months.

Did you try this recipe?

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Notes

• Storage: Keep these bars in an airtight container in the refrigerator. They should not be stored at room temperature for more than 1-2 hours due to the cream cheese frosting. They will keep well in the fridge for up to 3 days, and they freeze wonderfully!
• Freezing: To freeze, place the individual bars in a single layer on a parchment-lined baking sheet. Flash freeze until solid. Once frozen, transfer them to an airtight container, using parchment paper to separate layers, or wrap bars individually in plastic wrap and store in a freezer bag. Thaw in the refrigerator before serving.
• Gluten-free: This recipe has been successfully tested using Bob’s Red Mill 1-to-1 baking mix in place of regular flour. Just like with most gluten-free baking, you might need to add a few extra minutes to the baking time; always rely on the toothpick test for perfect doneness.
• Cooling tips: For the easiest handling and to prevent cracking, I recommend making the blondie base the day before you plan to frost and serve. This allows ample time for it to chill completely. When removing the base from the pan using the parchment paper, be extremely gentle, as it can be fragile. If cracks do occur, gently press them back together; chilling will help them set, and the frosting will hide any minor imperfections. Placing the base back into the cooled baking pan for chilling also helps maintain its shape.

Nutrition

Calories: 428 kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 45g | Vitamin A: 578IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1mg