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 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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These are awesome! I haven’t seen these at Starbucks but your version are perfect! Love the contrast between the white and red too.
I could dive right into a couple of those now! They look beautiful and delicious, and your photography is stunning.
Ooohhhhh! Love these! Can’t wait to make my own.
I love cranberry treats and with the addition of orange I can see why these are such a hit!
Oh, yum — these look amazing! Wish I had a couple of them right now.
Thank you so much for taking the time for perfecting this recipe!! I love the bars from Starbucks and I’m excited to have the chance to make them at home!
Good job! it tastes the same as the one at Starbucks but only fresher!
Thanks Carlos! Glad you liked them!
A friend brought these to our holiday gathering and they were a HUGE hit – so much so that everyone asked for the recipe. I’m going to try to make them with almond flour and half stevia, so our daughter who needs low carb, low sugar recipes can eat them… THANK YOU! I think this will be in regular rotation at our gatherings (and homes, throughout the year)
Wonderful Jessie! So glad y’all enjoyed it! Hope your adjustments work out as well!
I made these a few years ago from another recipe. When my husband came back from work and tried them he said they tasted a lot better then last time! The orange extract was a lot better than just the orange zest I use to do. Thanks!
Wonderful Monique! So glad to hear you and your husband enjoyed them!
These were like crack. Soooooo good. And they really do taste like the Starbucks ones. I am making these every year from now on. Everyone in my family was instantly addicted to them!
Awesome to hear Allison!! We are totally addicted to them as well!
My friend made these today and they are bomb! Now I’m going to make them. And we are moving to the great state of Texas next week! Thank you!
Welcome to Texas, Yvonne! We are loving it here!!! So glad to hear you enjoyed these!
Very good made exactly by the recipe!
Glad to hear you enjoyed them!
Made two batches of these for christmas plates, Im not gonna lie, these are the BOMB. JUST like starbucks! Thank you so much for the recipe! I didnt change a thing. Made them just like the update advised.
Awesome Rebecca!!! So glad y’all liked them!
I can’t wait to dig into these tomorrow! The only thing I was disappointed in was how runny my icing was. Not sure if the fat free cream cheese I used had something to do with it? I’m hoping it firms up in the fridge!
Thanks for sharing this recipe. My favorite Starbucks treat! (Besides white peppermint mochas, of course! ;))
Hi Rachael! I only use full fat cream cheese when I make these so that could be part of it. You can always add additional powdered sugar to get your frosting to the consistency to your liking!
These are so good, I facebooked your link and sent the link out in my newsletter that reaches another 5000 people! I made them gluten free by using “Bob’s Red Mill 1 to 1 gluten free flour” instead of regular flour and you can’t tell the difference. I missed these so much and now I’m in heaven! Thank you thank you!
Thanks for sharing the recipe, Ann, and glad to hear you were able to make them work for you!!
Question about the last two ingredients listed (baking chocolate squares or almond bark melted): shouldn’t this be white chocolate as you mention in the instructions?
Hi Michele! Yes you are correct!
And these are used for the drizzle over the top? I was confused about that part too!
Made these yesterday for a Christmas party and they were a huge hit! I worked at Starbucks years ago and these were exactly as I remember them.
Awesome!! So glad they were a hit for your party and that they taste as good as you remember! Thanks for your comment, Matt!
Do you Store these at room temperature? Or in the refrigerator?
Looks delicious! Making them for dessert tonight!
Hi Shawna! I keep them out for a few hours, but after we are done I store them in the refrigerator due to the frosting. Hope you enjoy them!
Hi, Ashlyn! I was wondering if you happen to know how long these will keep at room temperature? I never have been quite sure if cream cheese frosting has to be refrigerated. I would like to make these and send some to my Mother, but I am not sure if she will eat them all immediately. Thank you so much for the recipe! They look delicious!
Hi Cheryl! I think they are ok at room temp for a couple hours, but after that I keep them in the fridge to keep the frosting fresh. I hope you and your mother enjoy them!!
I can’t wait to try these! Only I can’t find orange extract… Do you think that lemon extract might work? ????
I’m going to keep searching for orange extract!
Hi Jen! I’d stick with the orange extract. It’s usually with the other extracts in the spice section!
Thanks! I found orange extract at a different store. Just made the bars today! They are currently chilling in the fridge before I cut them. They look beautiful!
Yay so glad you found it! Hope you enjoy these!
I made these in advance of our Christmas cookie bake to make sure they were good. Well, they’re better than the original! My sister is very gluten sensitive so we substituted in a gluten free flour mix with a half cup of cornstarch to replace the all purpose flour. I’ll probably never buy another bliss bar again now that I can make them on a whim!
So glad to hear it, Amber! And I’m thrilled you were able to make them gluten free as well!
These were great! Just like the ones at Starbucks!
Glad you’re enjoying them, Debby!
Can you freeze these? I am making my daughter some freezer meals and I would like to make a dessert.
Hi Debbi! I’ve never frozen these before but I think they should freeze fine!
Hi, I’m going to try your recipe right now, I to tried several batches before I thought I had the perfect one, however I’d like to try your version. You were so right about the orange!! The one I did I used a bit of orange zest which I really liked…but…I can’t find were I put it!!! Lol but sometime try a but if orange zest in the bar and the extract in the frosting, I think you might love!! But I wanted to comment on the freezing if them, they freeze beautifully!!! I put them into a Tupperware container and they were great!!! If people can keep there fingers out if going in there constantly to grab one…or two!!! But sounds great will let you know after they are finished!! Thanks for the recipe
So great to hear, Taylor!!
Hi, i’ve been wanting to make these forever & just came across your recipe and i was wondering, would the recipe work if i used a different pan size? i only have a 10×17 pan so it’s a little longer than what you said to use. but i don’t want the bars to be too thin or un-even in texture. can i use the one i have or should i go buy a 10×15?
Hi Lilly, I’m not positive how they would turn out because I’ve never used that size before. If anything, I might go down in pan size as opposed to smaller because I’m afraid they might be too thin if the pan is bigger!
I made these for our Thanksgiving dinner last night. They we’re delicious! Only thing I would tweak for next time is adding more cream cheese to my frosting. The consistency of my my frosting was a little thinner than I wanted. It frim up after I put it in the fridge, but I still feel like could have use more. The flavor was spot on!
Glad you enjoyed them, Laura! I’m making these this week, too!!
I added more sugar to make it a lil thicker. It was not too sweet as I also added a lil bit of lemon juice to cut the sweetness. The frosting was very good.