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
Recipe: 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 white 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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Thanks for sharing this recipe! This is the 4th recipe I have tried in my search for a try SB copycat, and it didn’t disappoint. I think with a few modifications it’s almost there. A few observations in case others might find them helpful. I used a 9×13 casserole dish because I didn’t have a jelly roll pan that size – I’m a long time baker and have never had a recipe call for this size and type of pan. I’m wondering if a cookie sheet this size would have worked better? I considered it, but was worried the sides might be too short for the rise. In any case, my bars cooked terribly unevenly, I covered with foil after the initial recommend baking time, and had to BAKE AN EXTRA 30 MINUTES until the center was set! Appreciated the ginger in this, but the orange flavor and white chocolate sweetness were over the top. I don’t remember the SB version being so orange-y. I might half the orange flavoring and omit the orange flavoring from the frosting all together. I also think this would be better with less white chocolate and more cranberries – like 1 cup of cranberries and 1/2 cup of white chocolate. These were EXTRA sweet – maybe even white sugar instead of brown. Overall not a bad recipe, but I will definitely tweak next time. Thank you.
I found an OXO Good Grips 9×13 jelly roll pan online yesterday.
I made this recipe exactly and it’s great! The only thing I would change is WAY less orange flavoring in the cream cheese frosting part. That much orange extract was too potent for the small amount of frostin & almost ruined it. But other than that it’s perfect 👍 .
Also I later decided to cook the cheesecake layer ontop of the cookie then refrigerate it to get more if a cheesecake texture and hopefully cookout some of that orange flavoring.
Hi! Can’t wait to try this. Can I use fresh cranberries in place of the Craisins?
Hi Katie, no I don’t recommend fresh cranberries here; only the dried ones.
Just checking on the number of eggs….recipe says 2 but it looks like 3 in the video?
Hi Hollie, it’s two eggs. I just looked at the video again and it’s the reflection from the glass bowl that’s making it look like three in there, but it’s really only two!
Love this recipie! I’ve made it several times now and it’s just way tooo good. Thank you for persevering and sharing this!
WOW!!!!
These are truly amazing and right on the money. Taste just like the Starbucks ones but BETTER. Well done!! I shared them with friends and coworkers and they all gave this recipe 10/10 and I passed the recipe onto a few. Thanks for perfecting and sharing this recipe.
This recipe halved fits perfectly in an 8” square pan. Just made another batch to bring for Thanksgiving! So delicious! Tip: to melt the white chocolate chips, microwave at 30 second intervals at 50% power. Stir after each 30 seconds. Depending on how many white chocolate chips you are using and the strength of your microwave- the time will vary- about 2 to 3 minutes. Once melted add to a sandwich bag and snip off the corner tip to drizzle over the bars. Thank you so much for this recipe!!
Great recipe and they taste very good. Followed exactly- so not sure why the picture makes them look orange. They’re more of a yellow cookie color. Aesthetics matter too!
I have made this recipe the past two years for a holiday party, and they are phenomenal! I am always asked for the recipe and not allowed to come without it! 🙂
For high altitude I followed the recipe but only added 1 3/4 cups of flour, when everything is mixed add a couple splashes of milk so that the mixture is wet going into the pan! Also set the oven to 375 for 18mins worked perfect for me! They turned out great! So delicious, I might add a little more orange extract next time!
These were amazing!! 10/10 My family and co-workers loved them. The pan makes a lot of bars, they are the perfect size. I am thinking of making smaller pan versions of these and gifting them with a starbucsks gift card for the holidays. Go make this recipe
Super yummy!! Love the ones at Starbucks! These are a perfect fit! I did add another cup of confectionery sugar to the frosting to make it thicker but the original was just as good!
I feel a little late to the party. Anyone make these with real cranberries? Just curious if the outcome was the same or a little different… thoughts?
These really are like the Starbucks bars. We didn’t add frosting because they are plenty sweet as is. Thanks for posting!!
I made half of the batch the recipe calls for. So because I didn’t make it in a smaller pan my bars turned into one big cookie lol. Still very good. I also substituted Neufchatel cheese for the cream cheese so it’d have less fat. Thanks for sharing this recipe. ^_~
I made them exactly per the recipe, except I also zested an orange into the frosting (I prefer a stronger orange flavor). I’m excited to see how they turn out (they’re currently cooling)
These Bliss Bars are fantastic!! I have made this recipe many times now and everyone always raves! I agree with the other comments that a 9×13 is the largest you should go. Thank you for gifting us this incredible and way better than Starbucks recipe!