Cranberry Bliss Bars– Easy Starbucks Copycat

This is a straightforward homemade version of Starbucks’ Cranberry Bliss Bars — a buttery blondie base with orange zest, chewy cranberries, white chocolate chunks, and a cream cheese frosting that actually holds up. It’s not overly sweet, and the texture hits that soft-but-not-mushy spot. Great for holiday trays, snack stashes, or let’s-be-honest 2am fridge moments.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: citrusy, creamy, tart-sweet
• Great for: winter treats, potlucks, break-room wins

Why I Like This Recipe

Honestly didn’t expect much the first time I tried this. I just missed the Starbucks version, but they always felt too small and weirdly sugary. These hit better. You get the orange, the ginger, and the frosting all in one solid, dense little bar. I’ve brought them to family stuff and nobody’s guessed they weren’t store-bought — not that I’m bragging (I am).

Ingredients

Blondie Base:

• 6 oz unsalted butter (room temp)
• 1¼ cups brown sugar
• ½ tsp kosher salt
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 2 eggs + 1 egg yolk
• 2 cups self-rising flour
• 1 cup chopped dried cranberries
• 1 cup white chocolate chips
• 3 tbsp crystallized ginger (minced)

Frosting + Topping:

• 3 oz cream cheese (softened)
• 2 cups powdered sugar
• 1 tsp orange zest
• 1 tbsp lemon juice
• Pinch of salt
• 1 cup dried cranberries
• 4 oz white chocolate chips
• 1½ tsp vegetable oil

How To Make Cranberry Bliss Bars

1. Make the base: Cream butter + sugar until fluffy.
   Add eggs, zest, vanilla, and salt. Mix well.
   Fold in flour gently.
   Stir in cranberries, white choc, and ginger.
   Spread in a parchment-lined 9×13″ pan.
   Bake at 160°C (320°F) for 20–22 mins. Center should be soft, edges golden.
2. Cool completely: Seriously. If it’s warm, the frosting slides everywhere.
3. Make frosting: Beat cream cheese until smooth.
   Add powdered sugar, zest, lemon juice, and salt. Beat until light and fluffy.
4. Frost + top: Spread frosting on the cooled bars.
   Sprinkle cranberries on top.
   Melt white chocolate with oil and drizzle over everything.
5. Chill and slice: Refrigerate 1 hour. Slice into bars or triangles. Done.

Tips for Success

• Self-rising flour is key — it gives the right lift.
• Don’t skip the orange zest, it balances all the sweetness.
• Crystallized ginger adds a little spice bite — but you can leave it out if you want.

Storage and Reheating

• Fridge: Airtight container, 4–5 days easy.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge.
• Reheat: They’re best cold or room temp, honestly. But 10 seconds in the microwave makes them gooey and great too.

Frequently Asked Questions

• Do I need self-rising flour?
  Yes. It gives the bars the perfect texture without having to mess with baking powder or salt ratios.
• Can I use fresh cranberries?
  Wouldn’t recommend — they’re too wet. Stick with dried for that chewy pop.
• What if I don’t have crystallized ginger?
  Leave it out. No big deal. But if you have it, it adds a tiny zing that cuts the sweet.
• Can I use a different frosting?
  Sure, but the cream cheese is kinda what makes them Bliss Bars. Buttercream might be too much.
• How do I get clean slices?
  Chill the bars first, then use a warm knife (wipe between cuts). It helps a lot with that frosting layer.

Common Mistakes and How to Dodge Them

• Skipping the cooling step:
  Warm bars + frosting = slide city. Let ‘em chill first.
• Overbaking the blondies:
  Pull them when the edges are golden and the center looks just set. They’ll firm up as they cool.
• Using the wrong pumpkin product:
  Wait—wrong recipe, but still worth saying: don’t mix up canned pumpkin with pumpkin pie mix in any bar recipe.
• Not straining zest properly:
  If you’re using a microplane, zest before juicing the orange. It’s just easier.

Nutrition Facts (Per Serving)

• Calories: 145 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 65mg
• Potassium: 50mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.5g
• Sugars: 13g
• Protein: 1g

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