Quick welcome and what this recipe is about

These Copycat Starbucks Cranberry Bliss Bars are sweet, tangy, and creamy. They have a soft blondie base loaded with white chocolate and dried cranberries, topped with a white chocolate‑cream cheese frosting and fresh cranberry pieces. If you like simple bar desserts, you’ll enjoy making and sharing these. For another tasty bar idea, try this Cinnamon Roll Bliss Bars.

Why you’ll want to bake these right away

They come together fast, use common pantry ingredients, and taste like the Starbucks favorite. They’re great for potlucks, holidays, or a special treat at home. The orange and cranberry flavor brightens the rich white chocolate and cream cheese, so each bite feels fresh and indulgent.

Step-by-step: how to make Copycat Starbucks Cranberry Bliss Bars

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or lightly grease it.
2. Make the blondie base: In a large bowl, whisk melted butter and packed light brown sugar until smooth. Add eggs one at a time, then stir in vanilla and orange extract.
3. In a separate bowl, mix flour, ground ginger, baking powder, salt, and cinnamon. Gradually fold the dry mix into the wet until just combined. Stir in 6 ounces white chocolate chips and 1/2 cup dried cranberries.
4. Spread the batter evenly into the prepared pan and bake 20–25 minutes, until edges are set and a toothpick in the center comes out with a few moist crumbs. Do not overbake. Let cool completely in the pan.
5. Make the frosting: Beat softened cream cheese until smooth. Add 2 cups confectioners’ sugar and 1 tablespoon grated orange peel, mixing until creamy. Gently fold in the melted 6 ounces white chocolate (cooled slightly) until glossy.
6. Spread the frosting over the cooled blondie layer. Top with halved dried cranberries. Chill for at least 1 hour to set, then cut into bars.

Ingredients you’ll need

• 3/4 cup unsalted butter, melted
• 1 1/2 cups light brown sugar, packed
• 2 large eggs, room temperature
• 3/4 teaspoon pure vanilla extract (scant 1 teaspoon)
• 1 teaspoon orange extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon ground ginger (scant 1 teaspoon)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 ounces white chocolate chips (for the blondie)
• 1/2 cup dried cranberries (for the blondie)
• 8 ounces cream cheese (block, not spread), softened (or Neufchatel)
• 2 cups confectioners’ sugar (powdered sugar)
• 1 tablespoon grated orange peel
• 6 ounces white chocolate chips or chopped white chocolate, melted (for frosting)
• 1/2 cup dried cranberries, halved (for topping)

Directions — Blondie Bar Layer and White Chocolate Cream Cheese Frosting Layer

Blondie Bar Layer:

• Preheat oven to 350°F (175°C). Prepare a 9×13-inch pan.
• Combine melted butter and brown sugar until smooth. Add eggs, then vanilla and orange extract. Mix well.
• Whisk together flour, ginger, baking powder, salt, and cinnamon. Fold into the wet mixture until just combined. Stir in 6 ounces white chocolate chips and 1/2 cup dried cranberries.
• Press batter into the pan. Bake 20–25 minutes until the edges are set and a toothpick shows a few moist crumbs. Cool completely.

White Chocolate Cream Cheese Frosting Layer:

• Beat softened cream cheese until smooth. Add confectioners’ sugar and orange peel; beat until creamy.
• Melt 6 ounces white chocolate and let cool slightly, then fold into the cream cheese mixture until glossy.
• Spread frosting over the cooled blondie. Sprinkle halved dried cranberries on top. Refrigerate at least 1 hour to set, then slice into bars.

Simple ways to serve your bars

Cut into squares and serve chilled or at room temperature. They’re perfect on a dessert tray, in lunchboxes, or wrapped as gifts. Small napkins or cupcake liners make them easy to hand out at parties.

How to keep these bars fresh

Store in an airtight container in the refrigerator for up to 5 days. If you want to freeze, place parchment between layers and freeze for up to 2 months; thaw in the fridge before serving.

Handy tips to get the best results

• Use room-temperature eggs and cream cheese for smooth mixing.
• Don’t overbake the blondie layer — slight softness in the center keeps the bars chewy.
• Let the white chocolate cool a bit before adding to the frosting to avoid melting the cream cheese.
• If dried cranberries are too large, chop or halve them for even bites.
• For other dessert bar ideas and inspiration, see this Knockout Bars recipe.

Flavor variations you can try

• Swap orange extract for 1 teaspoon of lemon extract for a brighter tang.
• Replace half the dried cranberries with dried cherries for a different fruit note.
• Fold in chopped macadamia nuts or almonds into the blondie for crunch.

Nutrition (approximate, per bar)

Estimated per bar (if you cut into 12):

• Calories: ~360 kcal
• Fat: ~18 g
• Carbohydrates: ~48 g
• Protein: ~3 g
  Values are rough estimates and will vary by exact ingredients and serving size.

Easy serving ideas for family gatherings

• Arrange the bars on a dessert platter with fresh orange slices.
• Serve alongside coffee or tea for a cozy afternoon snack.
• Pack small boxes of bars as a sweet treat for school or work.

Things to pair these bars with

• Coffee (espresso or drip) complements the white chocolate and orange.
• Hot tea like Earl Grey or a citrus black tea works well.
• A glass of cold milk or a light sparkling wine for holiday parties.

Frequently asked questions

Q: Can I use margarine or a butter substitute?
A: Butter gives the best flavor and texture. A high-quality butter substitute may work but can change taste and texture.

Q: Can I freeze the bars after cutting?
A: Yes. Freeze in a single layer with parchment between layers for up to 2 months. Thaw in the fridge before serving.

Q: Can I make the blondie layer ahead and frost later?
A: Yes. Bake the blondie, cool completely, wrap and refrigerate for up to 2 days before frosting.

Q: Can I use orange zest instead of orange extract?
A: Yes. Use 1–2 teaspoons of orange zest and reduce the extract. The zest adds fresh flavor.

Conclusion

For other trusted copycat versions and inspiration, see these helpful recipes: Cranberry Bliss Bars {Starbucks Copycat Recipe} – Belle of the Kitchen, Cranberry Bliss Bars {Starbucks Copycat} – i am baker, and Starbucks Cranberry Bliss Bars (easy recipe) – Celebrating Sweets.

Copycat Starbucks Cranberry Bliss Bars

These Copycat Starbucks Cranberry Bliss Bars are sweet, tangy, and creamy, featuring a soft blondie base topped with a luscious white chocolate-cream cheese frosting and fresh cranberries.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 bars

Calories 360 kcal

Ingredients

  

For the Blondie Base

• 3/4 cup unsalted butter, melted Use room-temperature butter for better mixing.
• 1 1/2 cups light brown sugar, packed
• 2 large eggs, room temperature Ensure eggs are at room temperature.
• 3/4 teaspoon pure vanilla extract Scant 1 teaspoon.
• 1 teaspoon orange extract
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon ground ginger Scant 1 teaspoon.
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 ounces white chocolate chips For the blondie base.
• 1/2 cup dried cranberries For the blondie base.

For the Frosting

• 8 ounces cream cheese, softened Block style, not spread.
• 2 cups confectioners’ sugar Powdered sugar.
• 1 tablespoon grated orange peel
• 6 ounces white chocolate, melted Let cool slightly before adding.
• 1/2 cup dried cranberries, halved For topping.

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment or lightly grease it.
• In a large bowl, whisk melted butter and packed light brown sugar until smooth. Add eggs one at a time, then stir in vanilla and orange extract.
• In a separate bowl, mix flour, ground ginger, baking powder, salt, and cinnamon. Gradually fold the dry mix into the wet until just combined. Stir in the white chocolate chips and dried cranberries.
• Spread the batter evenly into the prepared pan and bake for 20–25 minutes, until edges are set and a toothpick in the center comes out with a few moist crumbs. Do not overbake. Let cool completely in the pan.

Frosting

• Beat softened cream cheese until smooth. Add confectioners’ sugar and grated orange peel, mixing until creamy.
• Gently fold in the melted white chocolate until glossy.

Assembly

• Spread the frosting over the cooled blondie layer. Top with halved dried cranberries.
• Chill for at least 1 hour to set, then cut into bars.

Notes

Store in an airtight container in the refrigerator for up to 5 days. If freezing, use parchment between layers and freeze for up to 2 months; thaw in the fridge before serving.

Keyword Blondie Bars, Copycat Starbucks Recipe, Cranberry Bliss Bars, Cream Cheese Frosting, Dessert Bars