✔ Published · new copycat holiday bake
These copycat Starbucks cranberry bliss bars are chewy white chocolate blondies under a thick layer of orange cream cheese frosting, all tangy cranberry and buttery brown sugar. One pan makes 24 triangles, which means plenty for the cookie tin and a few for the cook.
What Are Starbucks Cranberry Bliss Bars? (Quick Answer)
Cranberry bliss bars are a holiday bar cookie: a chewy brown sugar blondie studded with dried cranberries and white chocolate, spread with orange-scented cream cheese frosting, then topped with more cranberries and a white chocolate drizzle and cut into triangles. Starbucks usually brings them back for the holiday season. My copycat bakes in a 9×13-inch pan at 350°F for 20 to 25 minutes and makes 24 triangles.
At a glance
The one tip that matters: Pull the pan when a toothpick 1 inch from the center shows a few moist crumbs. Blondies keep cooking as they cool, and that's how you get a chewy middle instead of a dry, cakey one.
Why You'll Love These Cranberry Bliss Bars
- Chewy, not cakey, thanks to melted butter and plenty of brown sugar.
- A little orange zest in the blondie and the frosting makes the cranberries taste brighter.
- Made for sharing: one 9×13 pan, 24 neat triangles, perfect for cookie swaps.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Spoon and level the flour. Scooping straight from the bag packs in extra flour and gives you dry, cakey bars. Spoon it into the cup and sweep the top flat.
- Let the butter cool a little. Hot butter can scramble the eggs and makes the bars greasy. Warm, not hot, is what you want.
- Chop the cranberries. Whole dried cranberries are a bit chewy and tear the frosting when you slice. A rough chop spreads that tangy pop through every bite.
- Use block cream cheese. The tub kind is softer and makes a runny frosting. Full-fat block cream cheese holds those clean, thick layers.
- Wipe the knife between cuts. A hot, dry knife gives sharp triangles. My first batch, I skipped this and the frosting smeared across everything. Still delicious, not pretty.
Copycat Starbucks Cranberry Bliss Bars
24
triangles25
minutes22
minutes310
kcal3
minutesA copycat-style Starbucks cranberry bliss bar: a chewy brown sugar blondie with dried cranberries, white chocolate and a little orange zest, baked in a 9×13-inch pan, then topped with orange cream cheese frosting, more cranberries and a white chocolate drizzle and cut into 24 triangles.
Ingredients
- For the Blondie Base
3/4 cup unsalted butter, melted and slightly cooled (1 1/2 sticks)
1 1/2 cups light brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
2 1/4 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/4 teaspoon ground ginger
1/2 teaspoon fine salt
3/4 cup dried cranberries, roughly chopped
1 cup white chocolate chips or chopped white chocolate (6 oz)
- For the Orange Cream Cheese Frosting
1 package full-fat block cream cheese, softened (8 oz)
2 tablespoons unsalted butter, softened
2 1/2 cups powdered sugar
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
- For the Topping
1/2 cup dried cranberries, finely chopped
2 ounces white chocolate, chopped
1/2 teaspoon coconut oil or vegetable shortening
Directions
- Bake the Blondie
- Heat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment, leaving some overhang on the long sides so you can lift the bars out later.
- Whisk the melted butter and brown sugar in a large bowl until smooth and glossy, about 1 minute. Whisk in the eggs one at a time, then the vanilla and orange zest.
- Add the flour, baking powder, ginger and salt and fold with a spatula just until no dry streaks remain. Overmixing makes the bars cakey.
- Fold in the chopped cranberries and white chocolate chips. The batter will be thick.
- Spread the batter into the pan in an even layer, pushing it right into the corners with an offset spatula or damp fingertips.
- Bake for 20 to 25 minutes, until the edges are golden and just pulling away from the pan, the top looks set and no longer shiny, and a toothpick inserted about 1 inch from the center comes out with a few moist crumbs but no wet batter.
- Cool completely in the pan on a wire rack, about 2 hours. Frosting a warm blondie melts it into a puddle.
- Frost and Finish
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar, orange zest and vanilla on low, then medium, until fluffy, about 2 minutes.
- Spread the frosting evenly over the cooled blondie and scatter the finely chopped cranberries over the top.
- Melt the white chocolate with the coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Drizzle it over the bars with a spoon or a zip-top bag with a tiny corner snipped off.
- Chill for 30 minutes to set the frosting. Lift the slab out with the parchment, cut it into 12 rectangles, then cut each rectangle diagonally into 2 triangles, wiping the knife between cuts.
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Pan Sizes and Bake Times
I bake these in a 9×13-inch metal pan. Glass pans heat more slowly and hold heat longer, so lower the oven to 325°F and start checking at 22 minutes.
| Pan | Oven | Bake time | Makes |
|---|---|---|---|
| 9×13-inch metal (this recipe) | 350°F | 20 to 25 minutes | 24 triangles |
| 9×13-inch glass | 325°F | 25 to 30 minutes | 24 triangles |
| Half batch, 8×8-inch metal | 350°F | 20 to 24 minutes | 12 triangles |
Variations
- Pecan crunch: fold 1/2 cup chopped toasted pecans into the batter.
- Extra orange: add 1 tablespoon orange juice to the frosting along with the zest.
- Cookie bars for a crowd: double the recipe in a half sheet pan (18×13) and bake 22 to 26 minutes.
- Prefer plain blondies? Try my peanut butter blondies for a nutty, frosting-free bar.
Make-Ahead, Storage and Freezing
Bake the blondie up to 1 day ahead, cool it, wrap the pan tightly and keep it at room temperature, then frost the next day. Frosted bars keep, covered, in the fridge for up to 5 days.
For gifting and cookie tins, chill the bars until firm so the frosting doesn't smudge, and keep the tin in the fridge. Cream cheese frosting shouldn't sit out for more than 2 hours.
More Starbucks-Style Holiday Treats
Pour a copycat Starbucks peppermint mocha to go with a bar, or bake a copycat Starbucks gingerbread loaf and a Starbucks-style coffee cake for a holiday brunch. Browse all of my Starbucks copycat recipes, or find more festive bakes in my Christmas recipes collection.
Frequently Asked Questions
What are Starbucks cranberry bliss bars made of?
They're a blondie-style bar with dried cranberries and white chocolate, topped with cream cheese frosting, more cranberries and a white chocolate drizzle. Starbucks doesn't publish its recipe, so this copycat recreates those layers with a brown sugar blondie and an orange cream cheese frosting.
When are cranberry bliss bars available at Starbucks?
They're a seasonal bake that usually returns with the holiday menu and disappears again in the new year. Availability can vary by year and location, so check the app or your local store. Homemade, you can bake a pan whenever the craving hits.
How do I know when the blondie is done?
Look for golden edges that are just starting to pull away from the pan, a top that looks set and no longer shiny, and a toothpick inserted about 1 inch from the center that comes out with a few moist crumbs but no wet batter. That's usually 20 to 25 minutes at 350°F in a metal pan.
Do cranberry bliss bars need to be refrigerated?
Yes. Because of the cream cheese frosting, keep them covered in the fridge for up to 5 days. Don't leave them at room temperature for more than 2 hours. They taste best after 15 minutes out of the fridge.
Can I freeze cranberry bliss bars?
Yes. Freeze the cut triangles in a single layer until firm, then pack them in an airtight container with parchment between layers for up to 3 months. Thaw overnight in the fridge.
Can I use fresh cranberries instead of dried?
Not for this recipe. Fresh cranberries are much more tart and release juice into the blondie, so the bars turn soggy. Stick with dried cranberries for that chewy, sweet-tart bite.
