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}
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.
Outstanding recipe. I’ve used this from 2019 to 2023 and looking forward to many more batches. Some tips that I would add:
1.) be sure to use a 9×13 sheet pan – not regular pan with high sides; this allows for a thinner cookie, more like the original Starbucks bar. It also yields more servings and smaller portion (since it’s so rich). 2.) use parchment – not wax – paper. Wax paper absolutely clings to the bottom of the cake. 3) don’t use Mexican vanilla, as it tints the topping an off-white. Not a deal breaker, but the frosting comes out brighter if using normal vanilla extract. If you do have to use that other vanilla, the top coat of craisins and white chocolate offset it.
I am so looking forward to making these for Christmas!!! Are they any baking time adjustments if I am making them in a standard 9×13?
The baking time and all instructions will remain the same. Enjoy!
Hi! Is butter salted or unsalted? I want to make for with this week!
Unsalted.
These are so good!! Quite like the ones from Starbucks but when comparing them side by side I wonder if this recipe needs some lemon zest added aswell as orange zest, which I added.
Thanks!
Can I use sweetened dried cranberries instead if I can’t find Craisins?
Yes that will work great!
Fantastic recipe. I think it is even better than the original at Starbucks. Thank you for sharing!
Is it me or is this missing ‘how much’ of things like butter, how many eggs, etc? How are is this a recipe without listing how quantity of things?
Hi Brent, all of that information is located in the recipe card towards the bottom of the post.
I made these for a cookie exchange without thinking about the cream cheese frosting. Any suggestions how I can keep them chilled for 9 hours without having access to a fridge?
Hi Stephanie, I’d pack them in a cooler with some ice packs to help keep the frosting chilled.
I made these for my family and they loved them! Then I made it for a holiday baking contest for my office and won first place for “Most Delicious”! I did add the zest of 1 naval orange (half for the batter and half for the frosting). You wont be disappointed! And who knows, maybe you will be a winner too! LOL
Have you ever or do you think almind flour would work?
Hi Jill, I’m not familiar with almond flour so I’m not sure how it would turn out. If you try it, please come back and let us know how it goes.
I used gluten-free flour and no one could tell the difference!
Hi there!
I apologize if someone has asked this, but is it light or dark brown sugar?
I use light brown.
This is an amazing recipe!! I think its better than Starbucks. I made them for a Christmas market, I handed out samples and I sold out! I made them with a cup for cup gluten free flour. The only issue I had with it, the orange extract makes the cream cheese icing very soft and it never sets. I use orange zest instead
I made these for the first time this week and my taste tester daughter said they were fantastic, and I agree. I was using a 9×13 non-stick rimmed cookie sheet and the base edges were just slightly too brown at 18 minutes. Would you recommend lowering the oven temperature to 325° for non-stick pans? Or pull them out a minute or two earlier?
Hi Julie, I would probably pull them out a couple of minutes earlier.
First year of my life the family asked me to bring food to the function (guess I’m old now).
I made these tho and I’m obsessed, so excited to share with everyone!
Can you use white baking chips instead of white baking chocolate? Is there a difference?
Haven’t found almond bark anywhere 😔
Yes white baking chips work fine!
This is an outstanding copycat recipe! Flavor and texture is spot-on Starbucks Cranberry Bliss Bars. My co-workers raved! Try it – you won’t be sad!
This recipe is the best! It certainly taste better than the Starbucks one and I can make em to share with my co-workers! Thank you so much!!! ❤️❤️❤️