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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Absolutely delicious! The cream cheese icing never really “set”…any suggestions how to make bit less loose?
Hi Marie, you can add a bit more powdered sugar.
I’ve been craving these ever since I stopped eating wheat and am so glad I did a search and found these. They are delicious and the recipe worked great with the GF flour. Saved to my favorites folder.
Looking forward to making these. Could you break up the white bakers chocolate into small pieces instead of using the white chocolate chips?
Yes, you can definitely do that.
I know you said that we can freeze these. But do they come out as well? Or soggy? Planning ahead for Christmas.
I freeze a batch of these every year and never have any sogginess issues!
I made this recipe about five times last Christmas and am starting in on them again for this Christmas. They have become our favorite holiday treat and everyone who has them loves them, even my non-sweet eaters! They put the Starbucks version to shame. They are also quick and easy to make. Enjoy!
OH MY!!! Made these yesterday. Absolutely delicious! I’ve already boxed up a whole pan to give away 🙂 Thank you! I used dark brown sugar as that is what I had on hand, no noticeable taste difference. Your are so RIGHT about the orange extract!! I can’t imagine them tasting as exact without it! Thank you so much for taking the time and energy to recreate this wonderful Christmas treat! Have a blessed Christmas and Happy New Year!
Starbucks is at the top of my boycott list – and the bliss bars were really the only thing I missed. Now I can make my own – and so good!!
Really tasty! I made mine in a 9×13 pyrex, so it was thicker, almost like a blondie. Very tasty. My only suggestion/complaint is not to use wax paper. It stuck to the bars and I had to peel it off. I’ll try just a greased pan next time, maybe with Crisco.
Hi Kate, yes I only recommend using parchment paper for the bars; not wax paper. Glad you enjoyed them!
The flavor and texture are wonderful but they are sickly sweet. I’d cut the brown sugar next time.
I JUST made these today and they turned out great!! Definitely going into my holiday recipe book. My hubby was so excited they turned out so good. Now my friends want the recipe too. Lol. Thank you for doing the foot work to get this recipe to the perfect point. Major kudos because these are my favorite holiday indulgence. Have a blessed Thanksgiving!!!
This is my first year making these and they turned out DELICIOUS! I didn’t add the ginger and I used orange zest and orange juice. I also thinned out the frosting with heavy cream. Will definitely be making again!
Are these meant to be made with salted or unsalted butter?
unsalted!
Made these for our Thanksgivng celebration. Had to take a taste and they turned out very well. Only change I will make is using the bigger pan size as baking at 9,000 ft elevation they turned out very thick. Thank you for this wonderful recipe and definitely will save for making again and saving a bunch of Manley at Starbucks!
Just yummy. All of my favorites, cranberries, chocolate and orange. I did drizzle dark chocolate instead of white, but Oh My they are delicious.
Loved the recipe. Just discovered these at Starbucks and decided to make them myself, delicious.
This is my favorite. I have been making them for years. People now request them at potlucks at work and say they are better than the Starbucks ones (WHICH THEY ARE BETTER) DELICIOUS!