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

Cranberry Bliss Bars
Prep time
Cook time
Total time
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.
Serves: One 8-by-8-inch pan, 8 generous triangles
  • For the Bars
  • ½ cup unsalted butter, melted (1 stick)
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon salt, optional and to taste
  • ¾ cup white chocolate chips
  • ½ cup dried cranberries, loosely packed
  • ½ 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)
  • ¾ teaspoon vanilla extract
  • 2 cups+ confectioners' sugar (I used about 2¾ cups)
  • ¼ cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)
  1. 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 ¾ cup white chocolate chips, ½ 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.
  2. 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.
  3. 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.
  4. To the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, about three-quarters of the melted white chocolate (about ¾ 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 2¾ 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.
  5. Evenly sprinkle ½ 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.
  6. To keep gluten-free, use your favorite gluten-free flour blend, taking care that all other ingredients used are acceptable for your dietary needs.
  7. Base of bars adapted from Coconut White Chocolate Blondies and White Chocolate Chip Blondies. Frosting and Topping inspired by Taste of Home

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

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


227 comments on “Cranberry Bliss Bars”

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

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

  3. 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!

  4. 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!!!

  5. 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.

  6. 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!

    • 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.

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

  8. 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.

  9. 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:-)

  10. 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

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

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

  13. 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.

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  15. 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!

  16. These look awesome Avery!

  17. 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!!

  18. 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! :-)

    • 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!

  19. 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 :)))

    • 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!

    • 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.

      • 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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  21. 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!!

    • 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!

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

  23. Looks totally yummy and I want to make them!

  24. 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!

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