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The Best Cranberry Bliss Bars Recipe | Holiday Dessert Favorite

A perfect Starbucks Cranberry Bliss Bars copycat recipe featuring a chewy blondie base with cranberries and white chocolate, topped with tangy orange cream cheese frosting and festive drizzle — your new favorite holiday treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 424
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks butter, softened
  • 1 1/2 cups brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tsp orange zest
  • 2 tbsp candied/crystallized ginger minced (or 1/2 tsp ground ginger)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 tbsp orange juice
  • 1 cup white chocolate chips for frosting and drizzle
  • 1/3 cup dried cranberries for garnish

Method
 

  1. Preheat oven to 350°F (180°C). Line a 9×13 inch baking pan with parchment paper for easy removal.
  2. Cream butter and brown sugar together until light and fluffy, about 2–3 minutes.
  3. Beat in eggs one at a time, then add vanilla, orange zest, and candied ginger.
  4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.
  5. Fold in white chocolate chips and dried cranberries.
  6. Spread batter evenly into prepared pan and bake for 18–22 minutes until edges are golden. Cool completely before frosting.
  7. For frosting, beat cream cheese, powdered sugar, and orange juice until smooth.
  8. Melt 1/2 cup white chocolate chips and blend into frosting for added richness.
  9. Spread frosting over cooled bars, sprinkle with dried cranberries, and drizzle remaining melted white chocolate decoratively.
  10. Allow to set for 15–20 minutes before slicing into squares or triangles.

Notes

For the authentic Starbucks look, slice bars into triangles. Always cool completely before frosting. Melt white chocolate gently at 50% power in short bursts to prevent seizing.