Cranberry Bliss Bars Recipe
If you love those Starbucks cranberry bliss bars but wish you could bake a pan at home, this Cranberry Bliss Bars Recipe will be your new holiday favorite—soft blondie cookie bars topped with tangy cream cheese frosting, white chocolate, and festive cranberries.
These white chocolate cranberry bars are my go-to treat from Thanksgiving straight through New Year’s. They taste like a cozy coffee shop moment, but you can serve a whole tray at your own table. This homemade cranberry bliss recipe has that same chewy, buttery base and creamy frosting you get from the original Starbucks cranberry bliss, but with a little extra vanilla and orange to make the flavors really sing.
I’m 50 now, my kids are grown, and we’re in that fun life stage where everyone pops in with friends and “plus-ones.” I love having a festive Christmas dessert on the counter that feels special but doesn’t keep me trapped in the kitchen. These holiday dessert bars are easy enough for a Tuesday afternoon and pretty enough for the office party or a cookie exchange.
They’re rich, sweet, and just a little tart from the cranberries—almost like a cranberry white chocolate dessert meets a blondie. And yes, you can absolutely cut them into triangles and pretend you’re standing in line for a latte.
Why You’ll Love This Recipe
- True copycat Starbucks recipe vibes – All the cozy coffee shop flavor, without leaving your kitchen.
- Foolproof blondie cookie bars – No fussy dough chilling or rolling, just spread and bake.
- Perfect for the holidays – A gorgeous festive Christmas dessert with cranberries, white chocolate, and a snowy frosting.
- Make-ahead friendly – These cream cheese frosting bars taste even better the next day.
- Crowd-pleasing flavor – Sweet, tangy, buttery, and just a hint of orange that keeps everyone going back for “just one more.”
- Great for gifting – Pack beautifully in cookie boxes or tins for neighbors, teachers, and co-workers.
- Easy to customize – Simple swaps for nuts, gluten-free flour, or less-sweet toppings.
- Freezer-friendly – Bake once, freeze, and you’re party-ready for weeks.
Ingredients
You’ll need simple pantry staples for this Cranberry Bliss Bars Recipe. I’ll break it into three parts: blondie base, cream cheese frosting, and topping.
For the Blondie Cookie Bar Base
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300 g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract (I like Nielsen-Massey or Costco’s vanilla)
- 1 tsp orange zest, finely grated (from about 1 medium orange)
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (120 g) dried cranberries, roughly chopped
- 3/4 cup (130 g) white chocolate chips or chopped white chocolate bar
Tips for the base:
- Let the melted butter cool a bit so it doesn’t scramble the eggs.
- Chop the dried cranberries so they stay more evenly distributed in the bars.
- If you like a less-sweet bar, use chopped white chocolate from a bar (it’s usually less sugary than chips).
For the Cream Cheese Frosting
- 8 oz (226 g) cream cheese, softened (full-fat works best for a stable frosting)
- 1/4 cup (56 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1–2 tsp orange juice or milk, as needed for texture
- Pinch of salt (this keeps the frosting from tasting too sweet)
For the Topping
- 1/3 cup (50 g) dried cranberries, finely chopped
- 1/3 cup (55 g) white chocolate, melted (chips or baking bar)
- Extra orange zest for garnish (optional but beautiful)
For the prettiest finish, I like to use a baking bar like Ghirardelli or Baker’s for the melted white chocolate; it melts smoother than some chips.
Directions
-
Prep your pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the long sides so you can lift the bars out later. Lightly grease the parchment for extra insurance. -
Mix the wet ingredients
In a large bowl, whisk together the melted butter and brown sugar until the mixture looks thick and glossy. Add the eggs, vanilla, and orange zest; whisk again until smooth. If it smells like orange and caramel, you’re on the right track. -
Combine the dry ingredients
In a separate bowl, whisk the flour, baking powder, and salt. This helps keep the bars tender and prevents pockets of baking powder. -
Bring the batter together
Add the dry ingredients to the wet ingredients. Switch to a spatula and gently fold until no streaks of flour remain. The batter will be thick but spreadable—more like cookie dough than cake batter. -
Fold in cranberries and white chocolate
Stir in the chopped dried cranberries and white chocolate chips. Try not to overmix; just fold until everything looks fairly even. Overmixing can make the bars tough. -
Spread and bake
Scrape the batter into your prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer, pushing it gently into the corners. Bake for 18–22 minutes, or until the top is set, lightly golden around the edges, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). -
Cool completely
Let the blondie base cool in the pan on a wire rack. Don’t rush this step—if the base is warm, the cream cheese frosting will melt and slide around. You can even pop the cooled base in the fridge for 20–30 minutes to firm it up before frosting. -
Make the cream cheese frosting
In a medium bowl (or stand mixer), beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla, a pinch of salt, and 1 teaspoon of orange juice. Beat on medium speed until fluffy. If it’s too thick, add another teaspoon of orange juice or milk; if it’s too thin, add a spoonful of powdered sugar. -
Frost the bars
Once the blondie base is completely cool, lift it out of the pan using the parchment. Place it on a cutting board. Spread the cream cheese frosting in an even layer over the top—go all the way to the edges. If you like a thicker frosting layer, you can mound it a bit in the center. -
Add the cranberry topping
Sprinkle the finely chopped dried cranberries over the frosting, pressing them very gently so they stick. Drizzle the melted white chocolate across the top in thin zigzags or swirls. A fork works in a pinch if you don’t want to fuss with a piping bag. -
Chill and slice
Chill the frosted bars for at least 1–2 hours, or until the topping is set. This helps you get clean slices. For that classic copycat Starbucks recipe look, cut the slab into rectangles, then slice each rectangle diagonally into triangles.
Servings & Timing
- Yield: About 24 triangle bars or 18–20 larger squares
- Prep Time: 20 minutes
- Bake Time: 18–22 minutes
- Cooling & Chilling Time: 2–3 hours
- Total Time: About 3 hours (mostly hands-off while everything cools and chills)
If you’re baking for a party, I like to make these the day before—one less thing to think about when guests are on the way.
Variations
- Nutty Cranberry Bliss Bars – Add 1/2 cup chopped toasted pecans or walnuts to the blondie batter for extra crunch.
- Gluten-Free Version – Swap the flour for a good 1:1 gluten-free baking blend; the bars stay chewy and delicious.
- Lower-Sugar Twist – Use unsweetened dried cranberries and reduce the white chocolate chips by 1/4 cup.
- Orange Lover’s Version – Double the orange zest in the batter and add an extra teaspoon to the frosting.
- Cranberry Orange Bar Cookies – Bake in a 10×15 jelly roll pan for slightly thinner bars and shorter bake time (around 15–18 minutes).
- Extra-Festive Topping – Sprinkle a tiny pinch of edible glitter or sparkling sugar on top for a snowy holiday dessert bar finish.
Storage & Reheating
These cream cheese frosting bars are pretty friendly when it comes to storage, which makes them perfect for busy holiday weeks.
-
Refrigerator:
Store sliced bars in an airtight container in the fridge for up to 5 days. Place parchment or wax paper between layers so they don’t stick. -
Freezer:
Freeze cut bars on a baking sheet until solid, then transfer to a freezer-safe container or bag. They keep well for up to 2 months. This is handy if you want a stash of cranberry white chocolate dessert ready for last-minute guests. -
Thawing:
Thaw in the fridge overnight or on the counter for 30–45 minutes. The frosting softens back up nicely. -
Make-ahead tip:
You can bake the blondie base up to 2 days ahead. Wrap it tightly and store at room temperature, then frost and top the day you plan to serve.
No real reheating needed here—these are served chilled or at cool room temperature.
Notes
A few thoughts from my kitchen after making this Cranberry Bliss Bars Recipe more times than I care to admit:
- Don’t overbake the blondie base. You want chewy, not cakey. Pull the pan when the center is just set and the edges are lightly golden. A few moist crumbs on the toothpick are perfect.
- Room temperature ingredients help. Soft cream cheese and butter give you a silky frosting without lumps.
- Chop the cranberries small. Tiny pieces sprinkle and slice more neatly, and no one ends up with a giant cranberry clump in one bite.
- Let the bars chill before slicing. I know it’s hard to wait, but chilled bars give you clean triangle cuts—the look that makes them feel like true Starbucks cranberry bliss.
- Adjust sweetness to your taste. If you don’t like very sweet desserts, hold back a few tablespoons of white chocolate or add a little extra salt to the frosting.
- Orange is your flavor friend. Even if you’re unsure about citrus desserts, that tiny bit of orange zest doesn’t make the bars taste like orange; it just brightens the cranberries and white chocolate.
Honestly, once you make these once, you’ll start tweaking them to your family’s taste. That’s when a recipe really becomes yours.
FAQs
Can I use fresh or frozen cranberries instead of dried?
For this recipe, dried cranberries work best. Fresh or frozen cranberries add too much moisture and can make the blondie base soggy.
Do I have to chill the bars before serving?
You don’t have to, but chilling helps the cream cheese frosting set and makes the bars easier to slice and serve. I recommend at least 1–2 hours in the fridge.
Can I make this Cranberry Bliss Bars Recipe without cream cheese?
You can swap the cream cheese frosting for a simple vanilla buttercream, but it won’t taste quite like classic Starbucks cranberry bliss bars. The tang from the cream cheese balances the sweetness.
My bars came out cakey instead of chewy—what happened?
Most likely they were baked a bit too long or you used too much flour. Be sure to measure flour by spooning and leveling, and pull the bars when the center is just set.
Can I halve the recipe?
Yes. Bake in an 8×8 or 9×9-inch pan and start checking for doneness around 18 minutes. You’ll get fewer bars but the same cozy flavor.
How do I keep the white chocolate drizzle from seizing?
Melt it gently in the microwave in 15–20 second bursts, stirring in between. If it gets too thick, stir in 1/2 teaspoon of neutral oil (like canola) to smooth it out.
Are these bars kid-friendly?
Absolutely. The flavors are sweet and familiar—most kids love the white chocolate and don’t mind the cranberries at all. Just slice the pieces smaller for little hands.
Can I add other mix-ins like orange peel or nuts?
Yes. This blondie base is very forgiving. Just keep the total of mix-ins (cranberries, chocolate, nuts) around 1 1/2 cups so the bars still bake evenly.
Conclusion
This Cranberry Bliss Bars Recipe brings all the cozy, coffee-shop magic straight to your kitchen—chewy blondie cookie bars, tangy cream cheese frosting, sweet-tart cranberries, and a pretty white chocolate drizzle on top. It’s a festive Christmas dessert that works for office potlucks, family gatherings, or a quiet afternoon with a cup of coffee.
If you make these cranberry bliss bars, let me know how they turned out—leave a comment, share a photo, or tell me what twist you tried. And if you love holiday dessert bars, you might also enjoy exploring my other blondie and cookie bar recipes for your next baking day.
Cranberry Bliss Bars
Ingredients
- 1 cup unsalted butter melted and slightly cooled (2 sticks / 226 g)
- 1 1/2 cups light brown sugar packed (300 g)
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest finely grated (from about 1 medium orange)
- 2 cups all-purpose flour spooned and leveled (240 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup dried cranberries roughly chopped (120 g) for blondie base
- 3/4 cup white chocolate chips or chopped white chocolate (130 g) for blondie base
- 8 oz cream cheese softened, full-fat (226 g)
- 1/4 cup unsalted butter softened (56 g) for frosting
- 2 cups powdered sugar sifted (240 g)
- 1 teaspoon pure vanilla extract for frosting
- 1–2 teaspoons orange juice or milk as needed for frosting texture
- 1 pinch salt for frosting, to balance sweetness
- 1/3 cup dried cranberries finely chopped (50 g) for topping
- 1/3 cup white chocolate melted (chips or baking bar, about 55 g) for drizzle
- orange zest extra for garnish, optional
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly grease the parchment.
- In a large bowl, whisk together the melted, slightly cooled butter and packed brown sugar until thick and glossy. Add the eggs, vanilla, and orange zest; whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold until no streaks of flour remain. The batter will be thick and spreadable, similar to cookie dough.
- Fold in the roughly chopped dried cranberries and white chocolate chips or chopped white chocolate just until evenly distributed, avoiding overmixing.
- Scrape the batter into the prepared pan and spread into an even layer, pushing gently into the corners. Bake for 18–22 minutes, or until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Place the pan on a wire rack and let the blondie base cool completely. For easier frosting and cleaner slices, chill the cooled base in the refrigerator for 20–30 minutes.
- In a medium bowl or stand mixer, beat the softened cream cheese and softened butter together until smooth and creamy. Add the powdered sugar, vanilla, a pinch of salt, and 1 teaspoon of orange juice or milk. Beat on medium speed until fluffy. If too thick, add up to 1 more teaspoon of liquid; if too thin, beat in a little more powdered sugar.
- Lift the cooled blondie slab out of the pan using the parchment and place it on a cutting board. Spread the cream cheese frosting evenly over the top, all the way to the edges.
- Sprinkle the finely chopped dried cranberries evenly over the frosting and press very gently so they adhere. Drizzle the melted white chocolate over the top in thin zigzags or swirls.
- Chill the frosted bars for 1–2 hours, or until the topping is set. For classic coffee-shop style, cut the slab into rectangles, then slice each rectangle diagonally into triangles. Serve chilled or at cool room temperature.
