Cranberry Bliss Bar Recipe

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings bars

Calories 911kcal

Author Meggan Hill

Ingredients

To make the bars:

1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1 1/2 cups light brown sugar
1 large egg plus 1 large egg yolk at room temperature
1 1/2 teaspoons vanilla extract
3/4 cup dried cranberries plus more for topping (see note 1)
1 3/4 cup white chocolate chips divided (see note 2)

To make the icing:

8 ounces cream cheese softened
1/2 cup butter softened (1 stick)
4 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon orange zest optional (see note 3)

US Customary - Metric

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 3/4 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.

Video

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.
Yield: This recipe makes 16 (2-inch x 2-inch) bars.
Storage: Once cool, store in the refrigerator for up to 4 days.

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