Cranberry Bliss Bars
Delicious, soft, orange-scented blondies topped with cream cheese frosting, white chocolate, and Craisins, reminiscent of the Starbucks version.
Ingredients
Bars
- 1 cup butter, melted
- 1.5 cups brown sugar
- 2 pieces eggs Use room-temperature eggs for a smoother batter.
- 1-2 teaspoons orange zest Zest before juicing to avoid losing zest.
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground ginger
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 cups all-purpose flour
- 1 cup white chocolate chips Can swap with chopped white chocolate for larger pockets.
- 0.75 cups Craisins Can substitute with regular dried cranberries.
Frosting and Topping
- 8 oz. cream cheese, softened
- 1.5 cups powdered sugar
- 1 teaspoon orange zest
- 0.5 teaspoon vanilla extract
- 0.33 cup Craisins
- 0.5 cup white chocolate chips For drizzling on top.
Instructions
Preparation
- Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper and set it aside.
- In a bowl, mix the melted butter and brown sugar using an electric mixer on medium speed.
- Add eggs, orange zest, and vanilla. Beat until well combined.
- Stir in ground ginger, baking powder, salt, and flour. Mix until just blended — don’t overwork the batter.
- Fold in the white chocolate chips and Craisins.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 18–22 minutes, until the center is set and the edges are golden.
- Cool the pan on a wire rack until the bars are completely cool before frosting.
Frosting
- For the frosting, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add orange zest and vanilla and mix well.
- Spread the frosting over the cooled bars and sprinkle with extra Craisins.
- Drizzle melted white chocolate over the top using a fork.
- For best results, chill the bars in the refrigerator for 30 minutes to an hour to help them set.
Serving
- Slice into triangles or squares and serve.
Notes
Store in the refrigerator in an airtight container. They can last up to 5 days. Wrap individual bars in plastic wrap and freeze for up to 2 months.