Cranberry Bliss Bar Recipe

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This Starbucks copycat Cranberry Bliss Bar Recipe combines everything you love about blondie bars with cream cheese frosting. White chocolate and dried cranberries elevate these bar cookies to irresistible territory. As good as the store-bought ones are, the homemade version is even better!

Cranberry bliss bar triangles on a white platter.


 

I’m not here to debate whether Starbuck’s Cranberry Bliss Bars are, well, blissful. They absolutely are! Cranberry and white chocolate-studded blondie bars slathered in cream cheese frosting and a white chocolate drizzle was destined to be a home run. Whoever came up with this idea and flavor combination deserves a raise!

As with so many recipes, sweets included, the homemade version is usually superior. When you make Cranberry Bliss Bars at home, you know you’re getting the freshest possible treat and you know exactly what’s in it. You also get a way bigger batch (more to eat) for a better price (more money for Starbucks coffee!).

This easy Starbucks copycat recipe is designed with the winter holidays in mind, but I happen to think there’s no wrong time of year to bake, slice, and serve a batch of Cranberry Bliss Bars.

Recipe ingredients

Labeled ingredients for cranberry bliss bars.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Dried cranberries: Also known as Craisins, look for these online, at your supermarket or in the bulk section at most natural food markets. Swap in any other chopped dried fruit, if desired. Figs, apricots, cherries, blueberries, or dates would also taste incredible here.
  • White chocolate chips:  If you can’t find a high-quality white chocolate chip, buy an equal weight in bar form and chop it into chunks with a sturdy chef’s knife.
  • Orange zest: A spoonful of grated citrus zest adds a pleasant amount of zip to brighten up the frosting and keep these bars from ending up too sweet.

Step-by-step instructions

To make the bars:

  1. Adjust oven rack to the middle position and preheat oven to 350 degrees. Line an 8-inch square baking pan with a foil sling or parchment paper and coat with nonstick spray. In a medium bowl, mix flour and salt together. Set dry ingredients aside.
A baking pan with an aluminum foil sling next to two bowls with dry ingredients.
  1. In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture should bubble but not boil. Cool slightly, about 10 minutes.
A skillet with a brown liquid and a whisk.
  1. To the cooled mixture, add egg, egg yolk, and vanilla and stir with a wooden spoon to combine. Add the flour mixture and stir until just combined. Fold in dried cranberries and ¾ cup white chocolate chips.
Cranberry bliss bar batter in a silver saucepan.
  1. Pour the batter evenly into the prepared pan and smooth the top.
Cranberry bliss bar batter in a pan before being baked.
  1. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean with a few crumbs attached, about 25 to 35 minutes. Do not overbake. Cool completely in pan on a wire rack, about 2 hours. Remove from pan using foil sling.
Cranberry bliss bars in a pan after being baked.

To make the icing:

  1. In a standing mixer fit with the paddle attachment, or in a bowl by hand, beat cream cheese and butter until smooth.
Making cream cheese frosting in a mixer.
  1. Gradually add powdered sugar and vanilla and beat well.
Making cream cheese frosting in a mixer.
  1. Spread a thick layer evenly over cooled cranberry bars.
Cranberry bliss bars being frosted on a cooling rack.
  1. Cut into 8 triangles.
Cranberry bliss bar triangles on a wooden cutting board.
  1. Melt the remaining 1 cup of chocolate chips in the microwave in 30-second increments at 50% power until melted. Drizzle the melted white chocolate over each the bars.
Cranberry bliss bar triangles being frosted on a wooden cutting board.
  1. Sprinkle with dried cranberries and orange zest, and let stand until chocolate is firm. Store in the refrigerator in an airtight container for up to 4 days.
Cranberry bliss bar triangles cooling rack.

Recipe tips and variations

  • Yield: This recipe makes 8 triangle or 16 (2-inch by 2-inch) bars.
  • Storage: Once cool, cover and store these bar cookies in the refrigerator for up to 4 days.
  • Freezer: To freeze, wrap the cut-up Cranberry Bliss Bars tightly in plastic wrap, then transfer to an airtight container or freezer bag. Freeze for up to three months. Thaw at room temperature.
Cranberry bliss bar triangles on a white platter.
Cranberry Bliss Bars pairs perfectly with Homemade Hot Chocolate.

Frequently Asked Questions

I followed the instructions, but these bar cookies look underbaked. What’s wrong?

This homemade Cranberry Bliss Bar recipe is designed to be soft and chewy. They’ll continue to firm up as they cool in the baking pan; patience is a virtue.

What other frostings could I use on Cranberry Bliss Bars?

If cream cheese frosting isn’t your favorite, add a spoonful of grated orange zest to my Powdered Sugar Icing or Buttercream Frosting and spread one of those on top instead.

Do you need an electric mixer to make Cranberry Bliss Bars?

Instead of creaming the butter and sugar together in a mixer, you melt them together in a saucepan. Then you stir in the dry ingredients to make the batter. It’s so easy!

Bonus bar recipes

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Cranberry bliss bars on a white platter.

Cranberry Bliss Bar Recipe

This Starbucks copycat Cranberry Bliss Bar Recipe combines everything you love about blondie bars with cream cheese frosting. White chocolate and dried cranberries elevate these bar cookies to irresistible territory. As good as the store-bought ones are, the homemade version is even better!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 bars
Course Dessert
Cuisine American
Calories 911
5 from 2 votes

Ingredients 

To make the bars:

To make the icing:

Instructions 

To make the bars:

  • Adjust oven rack to the middle position and preheat oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and coat with nonstick spray. In a medium bowl, mix flour and salt together. Set aside.
  • In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture should bubble but not boil. Cool slightly, about 10 minutes.
  • To the cooled mixture, add egg, egg yolk, and vanilla and stir with a wooden spoon to combine. Add the flour mixture and stir until just combined. Fold in dried cranberries and ¾ cup white chocolate chips.
  • Pour the batter evenly into the prepared pan and smooth the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean with a few crumbs attached, about 25 to 35 minutes. Do not over bake.
  • Cool completely in pan on a wire rack, about 2 hours. Remove from pan using foil sling.

To make the icing:

  • In a standing mixer fit with the paddle attachment, or in a bowl by hand, beat cream cheese and butter until smooth.
  • Gradually add powdered sugar and vanilla and beat well. Spread a thick layer evenly over cooled cranberry bars. Cut into 8 triangles.
  • Melt the remaining 1 cup of chocolate chips in the microwave in 30-second increments at 50% power until melted.
  • Drizzle chocolate over each the bars, top with dried cranberries and orange zest, and let stand until chocolate is firm. Store in the refrigerator in an airtight container for up to 4 days.

Recipe Video

Notes

  1. Dried cranberries: Also known as Craisins, look for these online, at your supermarket or in the bulk section at most natural food markets. Swap in any other chopped dried fruit, if desired. Figs, apricots, cherries, blueberries, or dates would also taste incredible here.
  2. White chocolate chips:  If you can’t find a high-quality white chocolate chip, buy an equal weight in bar form and chop it into chunks with a sturdy chef’s knife.
  3. Orange zest: A spoonful of grated citrus zest adds a pleasant amount of zip to brighten up the frosting and keep these bars from ending up too sweet.
  4. Yield: This recipe makes 16 (2-inch x 2-inch) bars.
  5. Storage: Once cool, store in the refrigerator for up to 4 days.

Nutrition

Serving: 1 barCalories: 911kcalCarbohydrates: 145gProtein: 5gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 93mgSodium: 334mgPotassium: 209mgFiber: 1gSugar: 130gVitamin A: 759IUVitamin C: 1mgCalcium: 128mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Marilyn, you can freeze them with or without the frosting. If you plan to store them in the freezer long-term, I recommend freezing them without the frosting since the frosting’s texture and flavor could change. Either way, make sure they are wrapped tightly in plastic wrap before storing. I hope you love them! – Meggan