Copycat Starbucks cranberry bliss bars are a must have during the holiday season. These chewy blondies are filled with chunks of white chocolate and dried tart cranberries, and topped with an orange infused cream cheese frosting. They are very easy to make, and much cheaper than grabbing them at the coffee shops.
While some line up at the door for the peppermint mochas, I’m here for the bliss bars and I’m happy to say that this copycat tastes like the true Starbucks version without the hefty price tag! Even though we are using orange oil (which you may consider a specialty ingredient), it adds the best flavor and compliments the cranberries well. You can also use it to make orange muffins or orange cranberry bread.
Pair a delicious cranberry bliss bar with our other favorite Starbucks copycat recipe, double chocolate chip frappuccino. You can also use our dark caramel sauce to make your favorite lattes. If you have leftover dried cranberries, use them for white chocolate cranberry cookies.
- butter – we used unsalted.
- sugar – the combination of white and brown sugar makes for the best chewy dessert bar.
- vanilla extract and orange oil – adds extra flavor.
- eggs – bring to room temperature before mixing.
- flour – we recommend all-purpose.
- baking powder – check the expiration date before adding since this helps the bars to rise.
- white chocolate chips – our favorite brand is Ghirardelli. It’s a high quality chocolate and melts well without seizing.
- dried cranberries – do not substitute fresh cranberries.
- cream cheese – soften first so it’s easier to mix.
- powdered sugar – sweetens and helps to thicken the icing.
- vanilla extract and orange oil – gives the frosting a boost of flavor.
- white chocolate chips – could also use baking chocolate.
- dried cranberries – adjust based on your preference.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
We like to garnish homemade cranberry bliss bars with a white chocolate drizzle.
Substitutions and Variations
- Orange zest – add a little orange zest to the batter and over top to boost the hint of orange flavor.
- Orange extract – swap the orange oil for a teaspoon of orange extract in the base of the bars and ½ teaspoon in the frosting.
- White baking chocolate – baking chocolate bars can be swapped for the chocolate chips.
- Gluten free – use your favorite gluten-free flour (all purpose).
PREP: Line a 9×13 baking dish with parchment paper and spray with non stick cooking spray. Preheat the oven to 350 degrees.
Step 1: In a large bowl, combine the sugars and melted butter. Whisk until smooth.
Step 2: Mix in the eggs, vanilla, and orange oil until fully combined.
Step 3: In a separate bowl, combine the salt, baking powder, and flour.
Step 4: Add the dry ingredients to the wet ingredients and stir until incorporated.
Step 5: Use a rubber spatula to fold in the dried cranberries and white chocolate chips.
Pro Tip: Gently fold the cranberries and chocolate in. We don’t want to add too much additional air so the bars stay nice and chewy.
Step 6: Spread the blondie base into the prepared pan and bake for 25-27 minutes.
Step 7: Make the cream cheese frosting by beating the cream cheese, vanilla, powdered sugar, and orange oil in a medium bowl using a hand mixer until smooth.
Step 8: Melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring until smooth. Add half of the white chocolate to the cream cheese mixture and beat with an electric mixer.
Step 9: Once the blondie bars have finished cooking, remove them from the pan and place on a wire rack.
Step 10: Spread the cream cheese icing over the bars. Top with dried cranberries.
Step 11: Cut the cookie bars into triangles and add a drizzle of white chocolate over each.
SERVE: Serve the bars once the chocolate has set.
- This is a great holiday treat to add to cookie trays or a brunch spread. You can also bag them up for a nice edible gift.
- When using orange oil, you only need a few drops but orange extract can also be used in its place.
- Slice the bars before adding the white chocolate drizzle because they are easier to cut before the chocolate sets.
- Feel free to adjust the cranberries and white chocolate chips to your liking.
Starbucks owns their own coffee farm in Costa Rica and you can visit virtually! -Starbucks Stories
Keep leftover white chocolate cranberry blondies on the countertop in an airtight container or wrapped tightly in aluminum foil for 3-5 days.
Once they have cooled, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Sure are! They usually debut at Starbucks just before the holiday season, when their other winter drinks and snacks come out. But if you make the homemade version, you can enjoy them year round!
If you tried this Starbucks Cranberry Bliss Bar Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Starbucks Cranberry Bliss Bars
- 1 cup unsalted butter melted
- ½ cup granulated sugar
- 1 ½ cups packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon orange oil or 1 teaspoon orange extract
- 2 large eggs room temperature
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup white chocolate chips
- ½ cup dried cranberries
- 8 oz. cream cheese softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon orange oil or ½ teaspoon orange extract
- 1 cup white chocolate chips melted and divided
- ½ cup dried cranberries
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper, spray with nonstick baking spray, and set it aside.
- In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until the mixture is smooth.
- Add vanilla extract, orange oil, and eggs. Whisk until fully combined.
- Stir together the salt, flour, and baking powder. Add the dry ingredients to the butter mixture and stir until combined.
- Fold in the white chocolate chips and dried cranberries.
- Spread into the prepared baking pan. Bake for 25-27 minutes, until the dough is golden brown and a toothpick in the center comes out clean.
- Cool completely.
- Meanwhile, prepare the frosting by beating together the cream cheese, powdered sugar, vanilla extract, and orange oil until fluffy and smooth.
- Melt white chocolate chips in the microwave by heating for 30 seconds at a time, and stirring until smooth. Add half of the melted white chocolate to the cream cheese mixture and beat until combined.
- Lift cooled bars from the baking pan by lifting the parchment paper.
- Spread the frosting over the bars. Sprinkle dried cranberries over the top of the frosting.
- Cut into triangles. Drizzle with remaining melted chocolate.