Cranberry Bliss Bars {Starbucks Copycat Recipe}
Cranberry Bliss Bars – a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home!
This is my absolute favorite dessert to make for the holidays. They are fabulous for parties, gift-giving, and everything in between during the festive season. For even more holiday recipes, check out some of our other favorites like The Best Chocolate Pecan Pie and Candy Cookie Bark!
Y’ALL! I am so so SO excited to share this recipe with you today!
It’s been a labor of love for the past few weeks. At this point I’d say my family is pretty cranberry-bliss-bar-d out, but I wasn’t ready to throw in the towel until I got them just right.
With some little tweaks made to each batch, I finally did it! I even set up a side-by-side taste test with a bar purchased from my local Starbucks and these taste just the same, if not better!
I find these to be slightly more chewy in texture, which I actually prefer!
The real game changer is the orange extract. A little goes a long way, but it really gives these bars that authentic flavor. Don’t leave it out!
With this recipe, you can have them anytime of the year, not just at Christmas anymore. They are also much cheaper to make at home and make a lot, so it’s perfect to take with you for your next holiday gathering.
Ingredients for Cranberry Bliss Bars
unsalted butter / brown sugar / eggs
orange extract / vanilla extract / ground ginger
baking powder / salt / all purpose flour
white chocolate chips / dried cranberries / cream cheese
powdered sugar / almond bark
How to Make Starbucks Copycat Cranberry Bliss Bars – Step by Step
- Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper.
- Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t overmix.
- Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
- To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles as shown below.
How to Slice
- Remove the bars from of the pan by gently lifting the sides of the parchment paper and placing it on a cutting board. Slice the bars lengthwise into long strips.
- Next, slice the bars horizontally to form squares.
- Finally, slice the bars crosswise to create triangles.
Tips and Notes
- What pan works best: I’ve made these successfully using two sizes of pans; a 15×10 jelly roll pan, or a 9×13 jelly roll pan (rimmed baking sheet.) The larger size pan will lend to thinner bars, and the smaller pan will make thicker bars which are more similar to the true Starbucks version. Either will work, but the 9×13 pan is what I prefer to use. If you don’t have a 9×13 jelly roll pan, you can also use a regular 9×13 pyrex casserole dish.
- Line your baking pan: for easier removal and cutting of your cranberry bliss bars, line your pan with parchment paper that overhangs on the sides. This will allow you to “lift” the bars out of the pan and slice them easily.
- Orange extract is essential! Don’t skimp on it. It really brings out the true flavor of these bars! If you don’t have orange extract or are unable to find it, you can substitute with 1 teaspoon of orange zest and 1 teaspoon of orange juice.
- Frosting: The frosting on these is slightly thinner than the Starbucks version, but will set up well once refrigerated. If you prefer a thicker frosting, feel free to add an additional 1/2 cup of sugar.
- Topping: You can use either white baking chocolate or almond bark for the topping. Both are easy to melt in the microwave. To make the pretty streaks on top of the bars, dip a fork into the melted chocolate then shake gently over the top over the bars.
- How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.
Can I freeze these Cranberry Bliss Bars?
Yes! Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
Can these Cranberry Bliss Bars be made gluten free?
Yes! In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
More Amazing Holiday Treats
Cranberry Bliss Bars {Starbucks Copycat Recipe}
Cranberry Bliss Bars – a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home!
Ingredients
Bars:
- 1 cup (2 sticks) butter, melted
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup white chocolate chips
- 3/4 cup Craisins
Frosting and Topping:
- 8 oz. cream cheese,, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- 1/3 cup Craisins,, roughly chopped
- 2 squares baking chocolate or almond bark,, melted
Instructions
- Preheat oven to 350 degrees F. Line a 15x10 or 13x9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
- Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don't overmix.
- Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don't overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
- To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!
Notes
- What pan works best: I've made these successfully using two sizes of pans; a 15x10 jelly roll pan, or a 9x13 jelly roll pan (rimmed baking sheet.) The larger size pan will lend to thinner bars, and the smaller pan will make thicker bars which are more similar to the true Starbucks version. Either will work, but the 9x13 pan is what I prefer to use. If you don't have a 9x13 jelly roll pan, you can also use a regular 9x13 pyrex casserole dish.
- Line your baking pan: for easier removal and cutting of your cranberry bliss bars, line your pan with parchment paper that overhangs on the sides. This will allow you to “lift” the bars out of the pan and slice them easily.
- Orange extract is essential! Don't skimp on it. It really brings out the true flavor of these bars! If you don't have orange extract or are unable to find it, you can substitute with 1 teaspoon of orange zest and 1 teaspoon of orange juice.
- Frosting: The frosting on these is slightly thinner than the Starbucks version, but will set up well once refrigerated. If you prefer a thicker frosting, feel free to add an additional 1/2 cup of sugar.
- Topping: You can use either white baking chocolate or almond bark for the topping. Both are easy to melt in the microwave. To make the pretty streaks on top of the bars, dip a fork into the melted chocolate then shake gently over the top over the bars.
- How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.
- How to freeze: Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
- How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob's Red Mill or King Arthur Flour.
Calories: 289kcal, Carbohydrates: 39g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 163mg, Potassium: 89mg, Sugar: 29g, Vitamin A: 385IU, Calcium: 49mg, Iron: 0.8mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.
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Is their anything else I can substitute the ground ginger for because I don’t have it
Hi Jessica, I’d really recommend picking some up from the store to make these! It makes such a difference. Otherwise, there isn’t much to replace it with so you could leave it out. I recommend leaving it in though, for the best flavor.
These are absolutely AMAZING! I just finished making my 6th batch and I only just found this recipe a month and a half ago 😅. The only thing we change is we like more cream cheese so we double the frosting.
I actually stopped at Starbucks today and grabbed a bar with my Chai since we didn’t have any made and it just didn’t taste right because this recipe is so much better! I thought these were spot on taste wise with theirs but these just one up’s Starbucks version IMO.
Would love it if you could do a Lime Coconut Bar dupe as well!
These bars are amazing!!! Thanks for emphasizing use of the Orange Extract… it DOES make a big difference. I needed a larger quantity of bars so I did use the 10 x 15 pan… but expanded the bar recipe by 1/2 to still get the thicker bar. That required an additional 1 – 2 minutes to get the golden brown edges and ensure the middle was baked. When I make again I would add extra powdered sugar to the frosting to get a thicker set-up; you’ll want it to be thicker than a regular frosting.
These were absolutely delicious! The orange extract is definitely a must! Everyone has raved about them after I made them
These are amazing! I bake mine in a 9X 13 Pyrex glass baking dish lined with parchment paper. I noticed I have to cook them way longer than 22 minutes. More like 30 to 40 minutes. Has anyone else noticed this?
yes same happened unsure why though but they still tasted amazing
I can’t wait to make these. Just wondering if I could use a biscuit cutter tool to cut?
Made a half batch exactly to the recipe and they were great. Since I love cranberry and orange I made them again and substituted candied orange peel for 1/3 of the Craisins. They were even better.
Little too sweet for me but my family loved it. Next time I will use 1c powder sugar. It is also Impressive looking.
I will make many more times.
Thank you.
I used 1/4 cup of powdered sugar for the frosting and it was more than enough.
I made these bars as a trial run before adding them to my holiday gift tins. Absolutely amazing! I followed recipe exactly as written and WOW! My new favorite. I have a feeling these are going to be a request by many when I bake. Thank you.
I prefer using Grand Marnier instead of orange extract!
Oooh, great idea!
Hi there! I’m wondering if using a 9×13 casserole type baking dish would be okay to use instead of a the sheet pan?
Hi! Yes, that will work fine.
This is hands down the best thing I’ve ever baked omg. Thank you for this recipe!!!!! Better than Starbucks.
This recipe is fantastic…so easy to make and they were an instant hit with my coworkers!
How can you tell when they are cooked completely, do they have a gooey brownie type texture?
Made these last Christmas and everyone who tried them said they liked it better than the famous coffee shop version. Making them tomorrow for a work party!
I made these but noticed in the original they have orange zest. Should you include orange zest on top?
Hi Sharon! I’ve never added the orange zest on top but I do think that would be a lovely addition if you decide to try that.
Spectacular! I used to work at Starbucks and this was my favorite Christmas treat. I loved this version. My only issue was that my frosting wouldn’t fully set even after being in the freezer, so I was only able to do a single layer in each cookie tin. I’d love any tips to help it set without adding too much sweetness
what kind of cream cheese did you use?
This looks amazing and I cannot wait to try this for a Christmas lunch I’m planning.
Kudos to you for being so successful that you have got so much advertising on your site, I realize that is how you make your money, but I almost gave up as I actually struggled to Find the recipe due to all the advertisements.
OMG…SO DELIOUSE…exactly the same as the 4.50 a piece at Starbucks..This is a do over and over and over!!!
Im a professional product developer, ( baking specific) and you did a good job on the copy but missing the candied ginger. I added 3T of minced candied ginger into the batter and a 1/8 t. more salt. I know its in there becasue I’ve seen the actual formula. 🙂
Hello, LA. What do you mean by 3T? I would like to add it to the recipe but not sure if it’s teaspoon, tablespoon? Thank you! Coco
capital T means Tablespoon and lowecase t means teaspoon in the realm of cooking and baking 🙂
Hey not sure if anybody has replied to this yet! Big T is tablespoon and small t is teaspoon! Hope this helps.
A capital T in baking means a Tablespoon. A lowercase t means a teaspoon! 🙂
were you able to find out if it was teaspoon or tablespoon and with the current ginger do I keep that in or replace that with the minced candied ginger?
Hi Corinne Teaspoon = t. or tsp. Tablespoon = T. or tbsp.
Hi Coco just wondering, are you gonna add the candied ginger as an option to the recipe?
Teaspoons or Tablespoons? It looks like you mean tablespoons but that seems like a lot of candied ginger 🤷🏻♀️
Teaspoon or tablespoon??
This looks delicious and perfect for fall!
These look so good. I love that you use orange extract. That goes so nice with cranberry!
These cranberry bars are probably the best dessert recipe I’ve ever made. Thank you so much Ashlyn! I have a GE stainless steel gas oven and they cook at 22 minutes exact. Also, I don’t need to add the additional 1/2 cup of powdered sugar, but they’re best refrigerated. I found myself baking them 2 weeks in a row because that’s how much my family loves them. Delicious and easy dessert all around! It deserves a 5 star rating but only allowed me to give it 4 stars.
Amazing! Tastes exactly like the Starbucks version. I even used leftover frosting from a red velvet cake i made and just added orange extract…..BOMB!
Love this recipe. Was a huge hit at work over the holiday season, and now I can make it my own and do different flavors. Super easy and super delicious