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.
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.