Get the latest recipes via email!

Cranberry Bliss Bars

PinSaveJUMP to RECIPE

This post may contain affiliate links.

Copycat Starbucks Cranberry Bliss Bars — 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!! I like to call them Better-Than-Starbucks Cranberry Bliss Bars!!

Overhead fo Cranberry Bliss Bars on three plates

Copycat Starbucks Cranberry Bliss Bars

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.

Cranberry Bliss Bars on three plates

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.

Hands down, I prefer these to Starbucks. My family also loves Starbucks Cranberry Bliss Bars but they 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.

close up view of a cranberry bliss bar with a bite missing

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 store-bought 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.

overhead view of a copycat starbucks cranberry bliss bar on a red plate

What’s in Cranberry Bliss Bars? 

To make this cranberry bliss bar recipe, you’ll need: 

  • Unsalted butter
  • Egg
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Salt
  • White chocolate chips 
  • Dried cranberries
  • Orange zest
  • Cream cheese
  • Confectioners’ sugar

two copycat starbucks cranberry bliss bars on a white plate

How to Make Cranberry Bliss Bars

It’s a very simple batter that comes together in less that 5 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.

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. Place the white chocolate in a microwave-safe bowl, heat on high power for about 30 seconds, stop and stir. Then heat in 10-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.

close up of a small piece of cranberry bar

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.

Cranberry Bliss Bar with a bite missing

How to Slice the Bars

It’s best to allow the bars to set up for about 30 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. 

Copycat Starbucks Cranberry Bliss Bars — 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!!

Can I Double This Recipe? 

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.

Copycat Starbucks Cranberry Bliss Bars — 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!! I like to call them Better-Than-Starbucks Cranberry Bliss Bars!!

Tips for Making Cranberry Bliss Bars

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.

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.

Copycat Starbucks Cranberry Bliss Bars — 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!! I like to call them Better-Than-Starbucks Cranberry Bliss Bars!!

Enjoy!

Copycat Starbucks Cranberry Bliss Bars — 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!! I like to call them Better-Than-Starbucks Cranberry Bliss Bars!!

Pin This Recipe

4.55 from 44 votes

Cranberry Bliss Bars

By Averie Sunshine
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!!
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 8
Save this recipe to your email
Enter your email and we’ll send it to you!
Please enable JavaScript in your browser to complete this form.

Ingredients  

For the Bars

  • ½ cup unsalted butter, melted (1 stick)
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 ½ 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 2 3/4 cups
  • ¼ cup dried cranberries, loosely packed (optionally, roughly dice them if the pieces are larger)

Instructions 

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.

Notes

Storage: 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.

Nutrition

Serving: 1, Calories: 659kcal, Carbohydrates: 97g, Protein: 6g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 9g, Cholesterol: 76mg, Sodium: 162mg, Fiber: 1g, Sugar: 82g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Cranberry Dessert Recipes:

Cranberry White Chocolate Chip Bliss Cake — This fast, easy, no-mixer cake is light, soft, fluffy, and moist. It’s springy and bouncey, with just enough density to give it some heft and dimension.

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! 

Cranberry and White Chocolate Chip Cookies

Cranberry Bliss Seven Layer Bars — A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk! 

Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe! Take advantage of those fresh cranberries!!

Cranberry Oatmeal Crumble Bars — The bars are soft, slightly chewy, and the hearty oats with big crumbles are a perfect contrast to the juicy cranberry filling.

Cranberry Orange Bread— The fresh cranberries in this cranberry orange bread contrast nicely with the sweet orange glaze, making it the perfect blend of sweet and tart!

Cranberry Chocolate Chip Blondies — The soft, buttery, caramely, brown sugary, blondie base is the perfect complement to the chewy, tart cranberries.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. Hi Averie! I just made this for my holiday Yankee Swap tomorrow and I wanted to thank you for this recipe! I only had whole-wheat flour in the house but these still came out amazing…in fact better than Starbucks!!! I’m totally going to sneak the leftovers in as breakfast over the next few days. Thanks again! :D

    1. So glad you made them and that they were a hit – even with WW flour! And yes, I think better than Starbucks, too :) I think your idea for breakfast sounds like a plan – thanks for making them and for taking the time to come back with a field report, I appreciate it!

  2. Thanks for the advice! I will give that method a try. I am writing again to say the bars tasted even better the next day. I am going to make another batch this week. Thanks again!

  3. Made these last night and they were great! Your directions are PERFECT and so helpful. I added the zest of half an orange to the cake batter. The bars cut really well too. These are going into my permanent Christmas cookie rotation. My only change was using wilton white candy melts rather than chips. I find white choc chips so difficult, even with extra careful melting. So glad i made these! Thanks Averie

    1. Michelle – thanks for the field report, what you did, and for taking the time to write – glad you loved them! I just actually updated the post to reflect an optional addition of orange zest because many have told me they have used it with success and so I included it now, too. The reason I didn’t call for Wilton melts is because not everyone has access to them whereas white chocolate chips/bars are more universal; and yes, they can be tricky. If you heat them for like 15 – 30 seconds, let them sit for 5 minutes and really soften, then re-heat in 15 sec bursts, it makes the job a lot easier, just for the future for other recipes if you need them. But sounds like you’re set :)

  4. I made five batches of the Cranberry Bliss Bars to share at one Women’s event and I had so many enquiries about getting the recipe that I spent more time talking to these women than listening to the speakers at the event! These are very good especially if you like cranberries and white chocolate. Since the Women’s event, I now have to make these whenever I visit someone and I am now “ordered” to take them to family events. NOTE: Regarding the recipe just for your information, I followed the instructions to make the extra thick topping. I also made the triangles into 16 smaller pieces rather than making them into 8 pieces. They are rich, but if you are serving them along with other sweet treats, the smaller pieces are the way to go. I AM SO GLAD THAT I FOUND THIS RECIPE!

    1. Five batches and they’re disappearing like crazy – that’s awesome and I am so glad you love them (and apparently everyone else does, too!). Oh and yes, if I was serving these in conjunction with other treats, cutting them into half the size of the original wedges, i.e. 16 rather than 8, would be the way to go because yes, they’re rich and filling. Thanks for the feedback and great comment!

    1. I’m Averie :) but I use Trader Joe’s white choc chips or Nestle; the other brands are far too rich$$ for my blood!

  5. I’ve been wanting to make your bars all week, finally got the time today. I actually even ate a real Starbucks cranberry bliss bar yesterday in the name of research. I difinatly tasted the orange zest, so I added it to the frosting I made, and it was DELISH! I only added like 1/2 tsp or so, but it was fab. The bars I made today were totally better than Starbucks. I could seriously eat the whole pan myself. So glad it only makes an 8×8. Here’s the bad news. I am in a family of freaks, and they are all looking at them like–“am I supposed to eat this?” I guess the cranberries seem “heathy” or something. So I actually may get my wish and get to eat the whole pan myself.

    1. I am so glad you loved them and that they were a huge success! I know now that the Starbucks version has a pinch of orange zest in it (others have told me) and glad you were able to work that in – and glad that you may be able to make another pan, for yourself :) Just tell your family they’re red raisins. Lol Everyone eats raisins, right! Don’t answer that b/c yes I know, some people don’t like those either!

  6. Averie, these look absolutely magnificent! I’m making my shopping list right now! But one question… just so that I don’t do the horrific deed of eating them ALL AT ONCE, can these be frozen? I’d like to double or triple the batch and save some for Christmas guests (that’s the plan anyways… if they make it that far!) :)
    Thanks for the gorgeous recipe!

    1. The batch size is just 8 bars. So it’s not really a ‘big’ batch. It’s one 8-by-8-inch pan and although they can likely be frozen and then thawed, I am not quite sure what the cream cheese-white chocolate layer on top will do. Honestly, the recipe is VERY do-able in less than 1 hour – so I may recommend just baking a day or two ahead of time? Or trial the frozen bars first before the big holiday and guests! LMK what you end up doing!

  7. These look amazingly delicious, the tiniest thing that may be missing is that the Cranberry Bliss Bars contain a small amount of orange zest. I used to work at Starbucks and that is their ‘secret’ addition.

    1. Ah-hah! Thanks for the info and I had a feeling. I was leary of including it because I didn’t want to overpower the dough base but now I know, straight from an ex-employees’ mouth :) Thanks!

  8. Thank you for posting this recipe. So I attempted to make these last weekend but my topping came out to be too sugary. granted I did not mix the topping with electric mixer. Could that be why?

    1. In order to get the topping smooth, you really need to beat it, very well. Either in a mixer, stand or hand-held, or whip it like crazy using some good old-fashioned elbow grease. You say ‘sugary’ but I am taking a guess that you mean sugary-grainy, or sugary-granular. If that’s the cake, you need to dissolve and work in the sugar more; and I would suspect that a few more minutes of beating would have done the trick. Not sure if that’s what you mean but thanks for trying the recipe!