Cranberry Bliss Bars
Cranberry Bliss Bars – a knockoff of the Starbuck’s dessert. A blondie bar dotted with white chocolate and cranberries with a slight hint of orange.
CRANBERRY BLISS BARS
While this is the time of year all about giving, I feel in the last week and a half since I’ve had the baby I’ve been on the receiving end of everyone’s generosity.
I’ve been blessed with extremely giving (and stubborn) friends who lined up people to bring me meals even though I said I would be fine without them; friends who take my boys for playdates so that I can get in a nap and a shower; and friends who offer their gift of conversation.
Life with four kids, now I may be jinxing myself here, seems more balanced. It seems as though it was always meant to be this way…that we were just waiting for baby girl to fill this spot in our family.
These are supposedly a knock off of Starbucks’ Cranberry Bliss Bars. I’ve never had Starbucks’ version, but these were really good and oh so pretty.
I’ve seen different versions of these all of the Internet and I opted for this one because it was supposed to be chewier and less cake-like than the other versions. It’s a buttery blondie base (try not to eat all of the dough) with flecks of white chocolate and cranberries throughout.
Surprisingly I’m not a huge lover of white chocolate but I loved these. The frosting is cream cheese and white chocolate with a hint of orange if you want. Or leave it out if you’re not a fan.
OTHER DESSERT RECIPES:
- Grinch Heart Cookies
- Christmas Tree “Cheese” Ball
- Soft Eggnog Cookies
- Peppermint Eggnog Punch
- Cranberry and Feta Pinwheels
- North Pole Cupcakes
- Eggnog Eclair Cake
- Santa Claus Cookies
- Cranberry Bars
Cranberry Bliss Bars
Cranberry Bliss Bars - a knockoff of the Starbuck's treat. A blondie dotted with white chocolate and cranberries with a slight hint of orange.
Ingredients
- 3/4 cup 1 1/2 sticks salted butter, cubed
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- 6 ounces white baking chocolate, coarsely chopped
- 1 package (8 ounces cream cheese, softened)
- 1 cup powdered sugar, sifted
- 6 ounces white baking chocolate, melted
- 1/2 cup dried cranberries, coarsely chopped
- 1 teaspoon grated orange zest (optional)
Instructions
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Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.
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Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).
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Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
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Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.
Recipe Notes
Source: RecipeGirl
Hi, going to bake these lovely looking Cranberry Bliss Bars tomorrow, but have a question about the quantity of butter as the recipe says 3/4 cup 1 1/2 sticks. Not sure what measurement to use.
Butter comes in 1/2 cup sticks so 3/4 cup butter is 1 1/2 sticks. Hope that helps.
Getting ready to make these…. I don’t see a pan size…? Help!
Step 1 says a 9×13 pan!
This recipe was posted a few years ago but I have made these 3 years in a row for Christmas and they are always a HIT! So delicious. My husband is obsessed. Thank you for this tried and true recipe post (along with all of your other yummy ones that I have tried)!! Happy Holidays!!
Thank you! I just saw these at Starbucks and were reminded how good they were.
I’ve made this recipe so many times over the past couple of years, and they have always turned out deliciously! Definitely one of my go-to recipes whenever I need to bake something for a party or get-together; they are such a hit and usually the first dessert to disappear! 🙂
Thank you! I love them as much as you do!
This recipe is missing crystallized ginger, 2 tbs in the batter and the orange zest is a must, otherwise it’s not really like Starbucks.
Good to know!
Do you think I could double the recipe and bake them on a sheet pan? Would you bake longer? Thanks
I’m guessing a sheet pan wouldn’t be deep enough. As it comes up the edges a bit on a 9×13 dish.
I have not tried it so I can’t say to be sure. It would depend on the thickness as to whether you bake them longer or shorter.
These are fantastic.
Thank you!
Looks are deceiving! Followed the recipe to a T and these taste nothing like Starbucks cranberry bliss bars! Was incredibly disappointed as I baked these for family for Christmas and didn’t get to taste them until AFTER I had already placed them on the desert table!! This recipe is definitely missing something!
I’m sorry you feel that way. I loved them.
These are awesome. I made them a couple years ago and they were a hit. I just made some today but I was wondering how long you think they would last in the fridge? I planning to serve them at one of my kids’ first birthday on Saturday and then give some as Christmas presents the following week.
Thanks for your help and this AMAZING recipe!
Lisa,
I’m not the expert on storing these but I definitely think they would be fine for Saturday and after that I’m not really sure.
I just made these last night to go in some Christmas cookie tins and my husband said they were the best baked good he’s had in a long time. I bake all the time so that’s really saying something!
They really are great.
Could these be done with fresh/frozen cranberries vs the dried? I have some fresh that are in my freezer on hand.
Fresh might release a little more moisture. I think it could work though!
Can I change the white chocolate for semi sweet (brown) baking chocolate or even bittersweet chocolate. If so are there any changes to the recipi. I am trying to use up what I have at home :-). Thank you
Sure you can!