Cranberry Bliss Bars

Update: Make sure to also check out the Cranberry Bliss Cake and Cranberry Bliss Cookie Recipes

I love Starbucks Cranberry Bliss Bars but they’re a seasonal item and as fast as magically appear in the bakery cases this time of year, they can disappear just as fast, never knowing if, or when, they’ll return.

Something about seasonally-available items makes me yearn for them them even more. Just think of the pandemonium that surrounds the first few days of Pumpkin Spice Latte season.

I don’t have to worry about being bliss-less anymore because I can make these at home now, which is both good and bad. Good because these are a dead ringer for Cranberry Bliss Bars, bad because they are a dead ringer for Cranberry Bliss Bars. Better lace up those running shoes.

Cranberry Bliss Bars are really just blondies that have been amped up with white chocolate, cranberries, and then frosted with white chocolate-infused cream cheese frosting. I am both a blondie lover and a white chocolate lover and for anyone who likes white chocolate as much as I do, it’s used three times in the recipe. As chips baked into the bars, melted and incorporated into the frosting, and lightly drizzled on top of the frosted bars.

I have two white chocolate blondie recipes, this one, which uses a bit of baking powder in the base, creating a fluffier and more cake-like blondie. And then my preferred blondie recipe, which doesn’t use any leavening. As with brownies, I like my blondies denser and less cakey. So I tweaked my preferred recipe by adding cranberries and kept the white chocolate chips to create the Bliss Bar base. It’s a very simple batter that comes together in less that five minutes by hand based on ‘ones’. Melt one stick of butter, add one cup brown sugar, one cup flour, one (and a half) teaspoons vanilla, and stir. Stir in the dried cranberries and white chocolate chips and it’s ready to be baked.

The batter is fairly shallow in the baking pan and it bakes up quicker than you may think, about 18 to 20 minutes. Even a few extra minutes of baking time will create a much more dried out bar, ruining the bliss. I find the secret to commercialized chain-store successes like Mrs. Field’s cookies, Cinnabon cinnamon rolls, orStarbucks Cranberry Bliss Bars is that none are overbaked; all are ooey, gooey, and chewy. Keep that in mind and pull the bars from the oven as soon as the top is set. It will be a pale golden hue.

While the bars bake and are cooling, make the white chocolate-spiked cream cheese frosting. The frosting is where the magic happens and catapults this recipe from white chocolate and cranberry blondies to copycat Cranberry Bliss Bars and it lends so much authenticity to the bars. To make it, melt one cup white chocolate chips and when melting white chocolate, I cannot stress this enough, it scorches easily and melts twice as fast, if not faster, than milk or semi-sweet chocolate chips so go slowly and in little bursts. Place the white chocolate in a microwave-safe bowl, heat on high power for about 30 seconds, stop and stir. Then heat in ten-second bursts, stopping to stir after each, until the chocolate can be stirred smooth, being patient with it and not allowing the mixture to get too hot or it will seize up and you’ll need to start over. You can also melt white chocolate over a double boiler, however I find this to be more work and have no issue using the microwave, but to each her own and melt it in whatever way you’ll have success,

Add about three-quarters of the melted white chocolate to a fluffy pile of confectioners’ sugar, vanilla extract, and four ounces of cream cheese that’s waiting in a mixing bowl. You may use whipped or light cream cheese, you know, to save calories so you can eat more. Beat this mixture together until it’s very fluffy, playing with the confectioners’ sugar ratio as necessary, adding an additional dollop of cream cheese or splash of milk if it becomes too thick. The mixture will start out thick but keep beating, for at least three minutes, and it will magically fluff up. Spread the fluffy, creamy goodness over the cooled blondies.

Then, sprinkle generously with dried cranberries and drizzle the remaining white chocolate over the top. The beauty of adding both dried cranberries and a parting white chocolate drizzle on top of the frosting is that any imperfections in the frosting will be masked. I didn’t bother sifting the confectioners’ sugar used in the frosting because I knew that any tiny lumps would be concealed. Sift if you prefer or are serving these to royalty who may chastise you over a miniscule lump of confectioners’ sugar.

It’s best to allow the bars to set up for about thirty minutes before slicing into them, because it will make the job easier, neater, and they’ll look prettier and more authentic. To slice the bars, lift them out using the aluminum foil overhang, because yes, you were smart enough to line your pan with foil before beginning, making this stage of the game a cinch and it makes cleanup effortless, too.

Slice the bars by making a cross, creating four small squares or quadrants. To each of the four quadrants, slice on the diagonal to create two triangles, for a yield of eight triangular-shaped bars. They’re generously-sized, very similar in size and shape to the Starbucks version, but the beauty here is that this recipe makes just eight bars, since it’s baked in an 8-by-8-inch pan. I have not tried doubling the recipe, and in theory, doubling and using a 9-by-13-inch pan would probably work, but I haven’t tried. Eight of these puppies in one batch was plenty, eating 16 of them before the frosting gets a little too crunchy or dried out would have been overkill for our family of three.

Hands down, I prefer these to Starbucks. Scott also loves Starbucks Cranberry Bliss Bars but preferred the homemade version. When we tried to analyze why we liked these better, all we could come up with is that they have a homemade taste, rather than a commercialized, mass-produced taste. Sometimes the exact nuances why one item is preferred over another isn’t always perfectly well-defined and you just like what you like.

Subtle differences are that my blondie base is slightly denser and less cake-like than Starbucks. If you prefer a cakier base, and one that leavens just a bit more, when making the batter add one-half to one teaspoon baking powder when adding the flour, depending on how cakey you want to go. I prefer density as opposed to cakey in all blondies or brownies, so omit chemical leaveners entirely when making either.

The amount of white chocolate chips and cranberries baked into the bars is slightly more abundant in the homemade version. Within each bite, there are plenty of chunky and sweet bits of white chocolate chips, interspersed with chewy and slightly tart dried cranberries, and who would ever complain about slightly more white chocolate or cranberries. With the final sprinkling of cranberries over, I’m sure I sprinkled with a slightly more generous hand.

Homemade frosting always reigns supreme to storebought and with the Bliss Bars in particular, the frosting really makes them. I adore cream cheese frosting, especially when it’s been beat to submission with the inclusion of melted white chocolate. Layering this heavenly goodness on just a bit thicker than Starbucks does is the beauty of making these, or anything, at home. You can customize it to your liking, and for me, that will always mean extra frosting. I’m one of those people who likes a little cake with my frosting or a few crackers with my bowl of dip.

We inhaled these and I cannot wait to make them again. They are so easy and came together in about a half hour. A little too easy and so authentic. Between the Outback Steakhouse Wheat Bread and these, I’ve thoroughly been enjoying restaurant-style copycat recipes lately.

I don’t want to burnout on these so am waiting a bit before making another batch, but they’re one of best things I’ve made in ages and I highly recommend blissing out with them.

Cranberry Bliss Bars {Starbucks Copycat Recipe} - They taste just like the real thing & you can make them at home, year-round! Think of all the $ you'll save. Spot-on, easy recipe at averiecooks.com

Cranberry Bliss Bars

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Yield: One 8-by-8-inch pan, 8 generous triangles

Just like the popular Starbucks Cranberry Bliss Bars and the taste is spot-on. These very authentic bars are so fast and easy to make. The batter comes together in one bowl, by hand, in just minutes. While the bars bake make the cream cheese and white-chocolate frosting, get the cranberries ready for sprinkling, and pour a cup of coffee. For anyone who loves the Starbucks version, these are can be made year-round at home for pennies on the dollar and taste every bit as fabulous and then some.

Ingredients:

For the Bars

1/2 cup unsalted butter, melted (1 stick)

1 large egg

1 cup light brown sugar, packed

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt, optional and to taste

3/4 cup white chocolate chips

1/2 cup dried cranberries, loosely packed

1/2 teaspoon orange zest, optional and to taste (edited to add this on 12-9-12)

For the Frosting and Topping

1 cup white chocolate chips, melted and divided

4 ounces cream cheese, softened (whipped or light may be used)

3/4 teaspoon vanilla extract

2 cups+ confectioners' sugar (I used about 2 3/4 cups)

1/4 cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

Directions:

For the Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, brown sugar, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in 3/4 cup white chocolate chips, 1/2 cup cranberries, optional orange zest, and stir to combine. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.

Bake for 18 to 21 minutes, and center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow bars to cool before frosting them. While they cool, make the frosting.

For the Frosting and Topping - In a small microwave-safe bowl, melt the white chocolate on high power, about 1 minute, reheating in 10-second intervals, or until it can be stirred smooth. White chocolate is notorious for scorching so melt it very carefully, and slowly, heating in quick bursts, and keep a watchful eye; use a double boiler if that's easier.

To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about 3/4 cup, just eyeball it), 2 cups confectioners' sugar (I don't sift it because any tiny lumps will be covered up by sprinkled cranberries and white chocolate drizzle), vanilla, and beat until smooth and fluffy. Start by mixing on low speed so sugar doesn't spray, and then beat on medium-high for about 3 minutes. Mixture will seem stiff at first but will loosen and fluff up after 2 to 3 minutes of beating on medium-high; stop and scrape down the sides of the bowl as necessary. Add additional confectioners' sugar (I used about 2 3/4 cups, I like it on the thicker side) based on taste preference and desired frosting consistency. Frost the bars; if you have excess, it will keep in an airtight container in the refrigerator for at least 1 month.

Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars. Evenly drizzle bars with remaining melted white chocolate, reheating for a few seconds in the microwave if it has set up. Allow bars to set up for at least 30 minutes before slicing and serving. Bars may be stored in an airtight container in the refrigerator for up to 1 week.

To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.

Base of bars adapted from Coconut White Chocolate Blondies and White Chocolate Chip Blondies. Frosting and Topping inspired by Taste of Home

http://www.averiecooks.com/2012/11/cranberry-bliss-bars.html

Related Recipes:

Cranberry White Chocolate Chip Bliss Cake

Cranberry White Chocolate Chip Bliss Cake - The flavors of Starbucks Cranberry Bliss Bars in a Soft, Easy, No-Mixer Cake! Recipe at averiecooks.com

Cranberry and White Chocolate Chip Cookies – Cranberry Bliss Bar flavors, in cookie form. Tender, soft, pillowy centers and a 2012 Top 10 Favorite

Cranberry and White Chocolate Chip Cookies

White Chocolate Blondies with Chocolate Peanut Butter Frosting - This blondie recipe yields bars that are slightly cakier, fluffier, and less dense than to today’s recipe. Today’s recipe, and the next two links, use my newer and preferred base, which is the blondie equivalent of a fudgy brownie as opposed to a cakey one, as I don’t use any baking soda or powder in them now, but this is a matter of personal taste preference

Coconut White Chocolate Chip Blondies with Semi-Sweet Chocolate Drizzle – I adapted these blondies for the Cranberry Bliss Bars by removing the coconut flakes and semi-sweet chocolate drizzle, however I think that cranberries, coconut, and white chocolate sounds lovely

Chocolate Chip and Cherry Blondies –My spin on cherry blondies, as opposed to cranberry. And semi-sweet rather than white chocolate. With blondies in general, the fruit used (fresh, frozen, or dried) can usually be varied with ease based on what’s seasonal and what you have around

Peanut Butter and Jelly Blondies – Peanut butter is used twice in this recipe, both baked into the batter and then swirled on top, in conjunction with jelly, and they’re my favorite way to eat PB & J

Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF) – If you have extra dried cranberries, or pumpkin puree on hand, this granola will put both to use and is a snap to make

Do you have a favorite seasonally-available food that you love?

Cranberry Bliss Bars and gingerbread lattes come to mind, and in the spring of the year, the first strawberry or the first bite of summer watermelon are things I look forward to all year. In general, I think people really build up the fall and winter holiday eating season in their minds, counting the days until Grandma’s stuffing and gravy or Aunt Sue’s sprinkle cookies. I think these Cranberry Bliss Bars are a perfect way to kickoff the holiday (eating) season.

Do you like Cranberry Bliss Bars?

Thanks to The Kitchn for featuring this recipe

 

   

180 Responses to “Cranberry Bliss Bars”

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    Blog is the New Black — November 1, 2012 at 2:14 am

    These look awesome! I’ve made Lori’s (Recipe Girl’s) version before and they were a hit!

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    sally @ sallys baking addiction — November 1, 2012 at 3:29 am

    oh my goodness Averie! WHAT a way to start November. I have only had a cranberry bliss bar from Starbucks once maybe? Twice if I’m lucky. However, I have no doubt that these bars would taste exceptionally better – first, because I have complete control of all the chunks. YOU KNOW the chunks are the bread and butter to my cookies/blondies/etc. The combo of white chocolate/cranberries makes one of my favorite Xmas cookies – i love those two together. You also have control over the amount of that glorious white chocolate frosting here – i’d for sure layer it on nice and thick. The density in blondies, brownies, etc. yes yes yes! I know you’ve stressed how easy your go-to blondie is before and WOW yes… so easy! The bottom layer almost looks like dough – and yes, I’ve found that the reason all those commercial baked products are so darn addicting is b/c they are not overbaked/hard/dry. Soft, moist, and dense. I am IN LOVE with this recipe! I’m making it this season, no doubt. :)

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:37 am

      Knowing you, Sally, you would love love love these. The white choc, the buttery blondie base and with all brown sugar, dense; the texture of the cranberries and white choc both in the bar and on top, the cream cheese frosting – and the overall flavor. Seriously on a work/reward ratio that get 5 stars and on taste they do too. For a half hour project these are SO worth it! Thanks for all the pins and linkups, too :)

      Reply

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    little kitchie — November 1, 2012 at 4:29 am

    These look delightful! I think I will add pistachios as well (have a bunch lying around waiting to be used!). Thank you for this post! xx

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    Rachel @ Baked by Rachel — November 1, 2012 at 4:40 am

    When this popped up on my screen my 5yo immediately asked me to make them! And I loooove cranberries so it just might have to happen ;)

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    katie @ KatieDid — November 1, 2012 at 4:43 am

    gorgeous looking bars… bring on the wintertime recipes!

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    Ali | Gimme Some Oven — November 1, 2012 at 4:56 am

    YUM!!! I love making these homemade — such a great winter treat! :)

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    luvwhatyoudo — November 1, 2012 at 5:08 am

    I have made these before and everywhere I bring them, people rave about them. I’ve actually never tried the real thing at Bucks, but I’m not sure how they could be any better than the homemade variety!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:35 am

      You’ve never tried the real thing? Do it once and then do a taste test by making these :)

      Reply

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    Heather (Where's the Beach) — November 1, 2012 at 5:22 am

    Yep, I think these are appropriately named. I love cranberries and those just look divine! Not sure I could wait 30 mins for them to set up LOL

    Reply

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    Leanne @ Healthful Pursuit — November 1, 2012 at 5:29 am

    Wow, when I ate gluten… these bars were my favorite! I need, need to make them gluten-free. Ah, I miss them like crazy!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:35 am

      They would be incredibly easy to make GF. Just use almond flour or a Bob’s Red Mill GF blend, done! You just need 1 c flour for the whole batch and that’s it. Trace gluten only in all other ingredients, i.e. white chocolate :)

      Reply

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    Kelli @ The Corner Kitchen — November 1, 2012 at 5:39 am

    Yum, I’m drooling! These are going on my holiday baking list for sure!!

    Reply

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    Erin|The Law Students Wife — November 1, 2012 at 5:52 am

    I don’t know how I’m going to be able to stand waiting the half hour for these to cool! You are totally right–what is it about seasonal things that makes them that much more irresistible!? These turned out so beautifully, and now I can put all that bakery $ I’ll be saving towards a latte once they come out with the prized holiday cups!

    Reply

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    Erica — November 1, 2012 at 6:17 am

    Wow! Dead ringer. They’re just perfect.

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    Sue/the view from great island — November 1, 2012 at 6:55 am

    These are great—after all the years I’ve been pumping $$ into Starbucks, it feels so good to create copycat versions of my faves. I’ve actually never had one of these bars, but now I guess I never need to, I’ve got yours, which I’m sure are much better!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:33 am

      I don’t go there any more because their bakery treats are so expensive (I can buy an entire bag of flour for 1 bar) and I can suck down a $5 latte in like 37 seconds. Not good for my wallet!

      Reply

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    Paula — November 1, 2012 at 7:07 am

    With nighttime temps in the low to mid thirties around here, a holiday recipe feels in order! I’ve never had a Starbucks cranberry bliss bar, but what’s not to love about cranberries and white chocolate? I didn’t realize the frosting was made with cream cheese until I read this post….so that makes them extra yummy in my book! These photos look great–I love the vibrant red cranberries against the snow white frosting…these really capture the holidays!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:32 am

      Okay well now you have to try a Bliss Bar of theirs and then make these and do a taste test :) If you like cranberries and white choc, you’ll love them. And cream cheese frosting, yes! The 30s? I am not out for that weather any more!

      Reply

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    Hayley @ The Domestic Rebel — November 1, 2012 at 8:13 am

    So I totally made a knockoff version of these this week, too!! Except yours look way, way better haha. You have that glorious frosting that looks SO stinkin’ good, and that luscious, buttery blondie base. I die! I’m so making your version which, by the pictures, is already 1234682734 x better than mine!

    Reply

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    Elaine @ Cooking to Perfection — November 1, 2012 at 8:26 am

    Gotta love copycat recipes! They save some money AND taste better. Homemade always tastes better. :) These look absolutely amazing! I’m a sucker for frosting, so I really appreciate that the bar to frosting ratio is 50/50. I also love the combination of cranberry and white chocolate. Perfect for the upcoming holiday season. And your pictures…total perfection. Makes me want to reach into the computer and grab a few.

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 9:29 am

      They save some money AND taste better. Homemade always tastes better. <– agreed!

      I like a nice 50/50 ratio, too :)

      Reply

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    Lauren @ Lawfully Wedded Wife — November 1, 2012 at 9:25 am

    I LOVE the cranberry bliss bars!!! They’re the only baked item at Starbucks that I actually love. Can’t wait to try these! :)

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    bev @ bevcooks — November 1, 2012 at 9:45 am

    OMG. I’ll take 25 million.

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    Bianca @ Confessions of a Chocoholic — November 1, 2012 at 9:51 am

    I love those Starbucks bars too! These could be dangerous! ;)

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    Jackie @ The Beeroness — November 1, 2012 at 9:58 am

    I’m totally drinking Starbucks right now, and I completely need one of these.

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    Laura (Tutti Dolci) — November 1, 2012 at 10:08 am

    Thanks so much for your sweet comment, Averie! :) These bars look like heaven – I love the cranberries!

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    Ala — November 1, 2012 at 11:37 am

    Running shoes indeed! I have never ever tried a Starbucks cranberry bliss bar–and I guess (although maybe you’ll disagree, in the name of novelty?) I’ll never have to with this recipe. Thanks for sharing, Averie!

    Reply

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    Alicia Orozco @NeverEverBeenSkinny — November 1, 2012 at 11:58 am

    OMG…these look delicious! So yummy I am afraid to make them cause I will probably be making them ALL the time!

    You are evil yet awesome all at the same time!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 12:59 pm

      Well the beauty is it’s just an 8×8 pan so 8 wedges, which is at least a salvation :)

      Reply

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    angela @ Canned Time — November 1, 2012 at 2:09 pm

    Oh my goodness Averie, those are just gorgeous!

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    Anna @ Crunchy Creamy Sweet — November 1, 2012 at 2:22 pm

    Cranberries and white chocolate is my fav combo for winter treats! Add blondies and I’m in heaven!

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    Christina @ The Beautiful Balance — November 1, 2012 at 3:13 pm

    Holy foodgasm these look amazing. Love the white chocolate and cranberry combo!

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    Chung-Ah | Damn Delicious — November 1, 2012 at 4:08 pm

    I’ve never actually had the Starbucks ones but I totally want to try these homemade ones! Although I gotta be honest – I’m not sure if can wait the whole 30 minutes for it to set!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 6:58 pm

      Can’t remember if I replied to you about making that blueberry cake but so glad you tried it! Sorry you ate yourself sick. Eat yourself sick on these…they blow that cake AWAY! :)

      Reply

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    Jennifer @ Peanut Butter and Peppers — November 1, 2012 at 4:33 pm

    So glad you posted this recipe! Last year I was going to try to duplicate it, but it never happened. Now I don’t have to, I’ll just use yours! :) Thank you!!!

    Reply

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    Katie — November 1, 2012 at 4:55 pm

    There is just something about the white chocolate and cranberry combo that I love. Don’t know what it is, btu they just….go. LIke pb and chocolate.

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    Laura Dembowski — November 1, 2012 at 6:03 pm

    Where have these bars been all my life? Never heard of them before. I always make blondies without leavening and never have issues melting white chocolate in the microwave. Less dishes!

    Reply

    • Averie @ Averie Cooks replied: — November 1st, 2012 at 6:57 pm

      Well you’d be surprised just how many people do have issues or recipes of mine I see on blogs where the person writes…and I can’t melt chocolate to save my life. So I know it’s a problem, white especially, but both kinds.

      I use leaveners in cake or muffins or banana bread and try for everything else to not to! Ok cookies, smidge too.

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    Dorothy @ Crazy for Crust — November 1, 2012 at 6:42 pm

    GORGEOUS Averie!

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    Christine (The Raw Project) — November 1, 2012 at 7:35 pm

    What a fabulous flavor combo, these look perfect for Thanksgiving and beautiful colors!

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    Anna @ hiddenponies — November 1, 2012 at 7:50 pm

    These look amazing, and I know when a blogger who makes so many amazing-looking things says these are her favourite thing in awhile it is time to get into the kitchen!! These are now on my list to make next week, I love the dense gooey blondie base you chose.

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    Jocelyn @BruCrew Life — November 1, 2012 at 8:03 pm

    Homemade definitely is better than the mass produced store ones. I love that you added extra white chocolate and cranberries AND under baked them…exactly how I would do it too:-) They are absolutely incredible looking (but then what picture of yours isn’t:-)

    Reply

    • Averie @ Averie Cooks replied: — November 2nd, 2012 at 12:30 am

      More is better when it comes to white chocolate, that’s for sure :)

      Reply

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    Valerie — November 1, 2012 at 9:25 pm

    I’m not a white chocolate fan but for some reason I love Starbucks cranberry bliss bars. These look dangerously close to the real thing! I think I’d eat half the pan!! :D

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    Kristi@My San Francisco Kitchen — November 1, 2012 at 11:00 pm

    These bars look like pure bliss to me!! Better than Sbux :) Beautiful work!

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    Jordan Lynn (Ciao Cow) — November 1, 2012 at 11:10 pm

    I LOVE Cranberry Bliss Bars, but I rarely indulge. However, I am thinking this homemade version might be the perfect breakfast on Christmas morning!

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    Jen @ Savory Simple — November 2, 2012 at 5:09 am

    I’ve never had one of these from Starbucks (I’ll admit I don’t go there very often) but I love yours! I love the vibrant color and they sound simply wonderful.

    Reply

    • Averie @ Averie Cooks replied: — November 2nd, 2012 at 10:49 am

      Jen I bet you’d love them! They are rich and decadent and soft and gooey. They are the bar equivalent of a Crack Pie so to speak!

      Reply

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    Marina@Picnic at Marina — November 2, 2012 at 6:34 am

    Oh Averie, I love those bars and am in desperate need of one now! I miss all home cooked meals, both savory and sweet (surprised I wrote that) :) I have to do a lot of catching up here, hopefully next week I’ll be back to “full time” blogging… :) I missed you!

    Reply

    • Averie @ Averie Cooks replied: — November 2nd, 2012 at 10:48 am

      have been thinking about you and hoping life is settling in and calming down for you – thanks for saying hi!!

      Reply

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    Bree — November 2, 2012 at 7:34 am

    These look awesome Avery!

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    kelley {mountain mama cooks} — November 2, 2012 at 11:15 am

    I love the cranberry bars at Starbucks too! A friend of mine brought them to a cookie exchange we did last year. They were my favorite cookie of the swap. Can’t wait to work these for high altitude! Have a great weekend!!

    Reply

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    Michele Sparrow — November 2, 2012 at 11:24 am

    Oh. My. Gosh. I am dying looking at these photos right now! Averie, you have surpassed even yourself with this bar, I believe! I have never actually had one of those bars from Starbucks, but I can see now what I have been missing! Your recipe looks fantastic and you are so right: homemade frosting always reigns supreme. I am going to make this for Thanksgiving. My boys love cranberry and white chocolate and I was drooling over that pic in the middle – the little, buttery bite – OMG!! Gorgeous! :-)

    Reply

    • Averie @ Averie Cooks replied: — November 2nd, 2012 at 12:06 pm

      Make a batch sooner than TG. Like, today. Michele, knowing you, what I know you love, this is your PERFECT dessert. Run, don’t walk, into your kitchen. You know I don’t normally say this, but yeah, you will LOVE these. They’re on par with the cake bars you love. They’re thinner, not quite as decadent, but same overall uber-satisfying nature to them!

      Reply

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    Kelly — November 2, 2012 at 1:07 pm

    Im wondering if the subtle difference you spoke of might be the orange zest? I think (but am not positive). I might taste orange zest in the original bars…just a thought but am definitely making these because I love them sooooo much and look forward to them with a steamy hot gingerbread latte every year :)))

    Reply

    • Averie @ Averie Cooks replied: — November 2nd, 2012 at 2:45 pm

      You know the orange could be it. I have seen variations using orange in them for cranberry bars but was worried to use it b/c I don’t ‘love’ orange extract or orange zest in things as it tends to overpower so quickly and really wanted to keep the focus on the white choc and cranberries, but…to each her own and if you try orange zest, LMK how it goes and how prominent (or not) it becomes and how it works with the other flavors!

      Reply

    • Jennifer Osborn replied: — November 5th, 2012 at 8:21 am

      I taste orange in the Starbuck’s bars too. I found at least one copycat recipe last year that called for orange zest, a teaspoon I think. I really love orange and cranberry together so if I make Averie’s, I’ll probably add a little zest.

      Reply

      • Averie @ Averie Cooks replied: — November 5th, 2012 at 9:23 am

        And feel free to toss it in! I bet it would be great I just didn’t want to start adding all kinds of things and then wonder, hmmm, should that have gone in – or not, and clutter it up. Whereas now I have a great base recipe and can always tweak. I also find that citrus, i.e. lemon or orange, really can take over, very quickly. And I wanted these to be all about the cranberries + white chocolate, so omitted any citrus on purpose but if you try it, LMK how it goes!

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    Maureen — November 3, 2012 at 8:59 am

    I just wanted to THANK YOU for the easy-to-follow instructions. I am fairly new in the kitchen and the little pointers on melting the white chocolate and what to look for when the bars are cooked were HUGE helps. Thank you again for a great recipe – my house smells awesome right now, I can’t wait to try them!!

    Reply

    • Averie @ Averie Cooks replied: — November 3rd, 2012 at 11:03 am

      Well thank you for making them and for telling me the tips and pointers were helpful. I take nothing for granted anymore in terms of what people’s skill levels are; and to me melting white chocolate is something I’ve done thousands of times but for someone else, it may be her very first time. And rather than have that person waste $3.99 worth of chocolate and scorch it, I try to point things out that I know may be potential pitfalls to newer cooks in my recipes and in this case, having you tell me this helped you validates that it’s good I keep doing this (sometimes I wonder if anyone even cares or reads the stuff or just looks at the pics – ha!) So thank you for this feedback, Maureen! Enjoy the bars!

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    Jolene (www.everydayfoodie.ca) — November 3, 2012 at 11:51 am

    I’ve seen those at Starbucks, but have never tried one. Yours look better :-)

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    Victoria — November 4, 2012 at 9:13 am

    Looks totally yummy and I want to make them!

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    vanillasugarblog — November 4, 2012 at 4:06 pm

    those came out really good!
    I made these 4 years ago?
    And I was not that good at slicing them (bad knives then).
    So, I’m impressed with yours.
    I used to love these, now since I’ve cut way back on sugar I don’t like them as much.
    Still pretty though…
    Have good night doll!

    Reply

    • Averie @ Averie Cooks replied: — November 4th, 2012 at 4:21 pm

      If you blogged about them, send me a link! Would love to see them! Ive learned to really take my time with slicing. That can make or break the pics!

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    Jennifer Osborn — November 5, 2012 at 8:18 am

    Do I like Cranberry Bliss Bars? No, I don’t. I love Cranberry Bliss Bars. They are one of the best parts of the holiday season.
    I’m just seeing this post today, Monday, but I went to Starbucks last Saturday hoping they would be available. Alas, not yet at mine anyway.
    I found a couple copycat recipes for the bars last December but never got around to making them. I will have to try your recipe.
    These bars are the only thing I really like cranberry in besides a cranberry salsa I make with leftover cranberry relish at Thanksgiving.

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    Robyn M — November 5, 2012 at 9:13 am

    I think the difference you’d taste is because there is ginger in the Starbucks original version. Gives it a lil zing spice taste.

    Reply

    • Averie @ Averie Cooks replied: — November 5th, 2012 at 9:22 am

      And feel free to toss it in! I bet it would be great I just didn’t want to start adding all kinds of things and then wonder, hmmm, should that have gone in – or not, and clutter it up. Whereas now I have a great base recipe and can always add to it if I’m feeling like some zing :)

      Reply

      • Robyn M replied: — November 5th, 2012 at 11:01 am

        Yes, very true. And some people don’t like ginger…

    • Kristina Hammock replied: — November 30th, 2012 at 8:48 pm

      I added 1/4 cup diced crystallized ginger pieces as per another recipe of this that I found on pinterest and they taste identical to the Starbucks version.

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    Julie — November 10, 2012 at 9:00 pm

    These look amazing :) I love this time of year…all the yummy baked goods! New follower :)

    Reply

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