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!
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Servings: 24 bars
Calories: 289kcal
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!
Video
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.
Nutrition
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 or tag #BelleoftheKitchen
CTH says
Yummy bars! I’ve never had the ones at Starbucks, but, decided to make these for the holidays for family and they were a huge hit! I was told that these were better than the ones at Starbucks, so THANK YOU for the great recipe! I live at high altitude so I had to adjust some ingredients a bit. I used a large rimmed cookie sheet and the thickness was perfect! I was afraid that they would come out a bit thin, but, really it was just right. For the white chocolate drizzle I added a few drops of green food coloring for a festive holiday look.
susan pajaro says
I feel in love with these at Starbucks. I made them this Christmas. A-MAZING!!!!
Dorothy says
Theses are wonderful, I have made them a few times and they are a great hit. I somehow managed to mess up the last ones I made and could not get them to set properly. Will try again, thank you for a wonderful new recipe.
Carole says
Skipped the orange extract since I didn’t have it…and still amazing! For the icing, I added 1 CUP melted white chocolate instead of more powdered sugar and this thickened and allowed it to set MUCH better.
Even when over baking the blondies, (due to doubling recipe for larger pan) they still softened up to be perfect after a day.
Sam says
Mine didn’t cook in 22 mins, batter doesn’t look set. What did I do wrong?
Ashlyn Edwards says
Hi Sam, all ovens cook differently so your bars probably just need a bit more time to cook!
Andrea says
Love these! I used this recipe this year, as I’ve made them in years past but THESE! These are my fave. Literally the hit of my cookie box to everyone I delivered to! I’ve had friends of friends be like: hey, I heard about a cookie from your box, please send me the recipe! Lol! If only I could justify making them monthly/weekly! 🥰😋
Kyla says
These taste so good, definitely remind me of my barista days! My only issue is with the topping, mine turned out really thin and runny, even after sitting in the fridge overnight. The bottom layer is perfect and chewy and delicious, but the cream cheese part never seemed to set or thicken. It’s my first time making this recipe so I’ll definitely try them again in case I messed up (I did add the extra icing sugar to the topping but it didn’t seem to help) but anyway my family still loves them they’re so tasty!
Squeakydeke says
Thank you sooo much! Just made these and you nailed it. I actually like the amount of icing on these as the Starbuck’s version always seemed to have too much. You are right, the orange extract is the essential ingredient. I never would have figured that out.
Nick says
These have been a huge hit – thank you!
Rebecca says
These are very similar to the bliss bars, close enough that I will say they are good enough to be called a copycat recipe. There were a few issues I came across; first, the recommended bake time is not long enough for a 9×13 glass Pyrex dish (which I believe most people will find handier than a jelly roll pan). Even at 22 minutes while the blondie batter looked set, and even an inserted toothpick came clean, it was almost raw when cutting into the middle after complete cooling. The icing will also make an excess, so you will have icing left over. The bars themselves are extremely greasy/oily. While the Starbucks version may be a bit greasy, these were especially so.
Jenn says
How do you measure your flour for your Cranberry Bliss Bars? Do you scoop then level or spoon the flour into the measuring cup then level?
Ashlyn Edwards says
Great question! Spoon into the cup then level.
michelle says
these are magnificent! i didnt have any ground ginger or orange extract on hand, so i just used a half teaspoon of fresh grated ginger, and a half teaspoon of lemon extract along with some orange zest and a squeeze of orange juice, and it turned out great! they taste exactly the same as starbucks – but even better since they’re freshly homemade!! thanks for the great recipe. ^^
Gini G says
I love these bars. I want to print the recipe and have been unable to get any link to work. I’ve tried printing directly, emailing the recipe, and it doesn’t come through. Any hints?
Elsie Stacet says
Can I use white chocolate chips instead of what it calls for,,for drizzling I mean
Ashlyn Edwards says
Yes!
Aimee says
Ok I made these but it taken longer than 22. In more like 35
Monica Du says
These copycat bars turned OUT AMAZING! They were easy enough to make, but I was so impatient that I tried to cut into it immediately out of the oven and the cake did not cut well. Thankfully I stopped and let it cool completely! I cut it once it was cooled, THEN frosted it, and topped it with cranberries and added ALMOND SLICES! The almond slices were fabulous. I didn’t have orange extract so I used LEMON extract in the blondie and it still tasted marvellous. I am hoping to use them in my Christmas boxes, but made them 2 weeks in advance. I hope they will last and when defrosted still be okay! I am afraid they may dry out but we will see! I’m also afraid that once defrosted, and put into my xmas boxes, the frosting will melt and make a mess… any suggestions? All measurements of ingredients and baking time and temp were PERFECT. I used a 9×13 pan as suggested 🙂 thanks for the recipe! It’s a keeper
Karen Bitz says
I love these bars. I only allow myself to make them at Christmas and this is my 3rd year. They are definitely as good as Starbucks. The only thing I do different is that I almost double the amount of icing sugar in the frosting. Otherwise I find the icing layer too thin. And yes, they freeze well.
Leann Green says
Wow! These came out absolutely delicious! I couldn’t find orange extract so I substituted according to direction. Cooked for an extra 10 minutes, but I think my oven temp is off. Better than starbucks!
Alex says
Yes I made these today and I found I wish I had made more icing for a 9 x 13 pan. I also doubled the amount of chocolate drizzle but maybe the brand I used had smaller squares
Melissa M says
I’ve made these several times, and they are amazing! They are much better than the ones at Sbux, which I loved til I made from scratch. The only thing is I prefer to use are Ghiradelli brand white chocolate chips in the base, and their White chocolate melting wafers (vs other melts etc.) – a little more expensive, but well worth it for the flavor. The orange extract gives it a wonderful pop, it’s also worth the expense – a little goes a long way.
One batch makes a lot, happy to know I can freeze for later. Looking forward to making these as holiday gifts.
Michelle says
These look delicious. I love a savory sweet style pastry. Going to have to try this one.
Adrianna says
For thicker frosting do you suggest adding more powdered sugar or plain sugar?
Ashlyn Edwards says
More powdered sugar.
Natalie says
These bars look amazing. Just like Starbucks but even better. I must make this over the Holidays. My family would love this I’m sure. Thanks for recipe!
laurie says
These turn out amazing! I’m making these for our tailgate cookie exchange can’t wait to share them! I usually make these for my coworkers.
Kayvona says
These sound so good, definitely want to try them out!
Patricia @ Grab a Plate says
Oh! These are my faves from Starbucks! i can’t wait to try this recipe. I pinned it.
Marina says
I really like these and I’m sure my husband will love them . Will let him try the recipe soon..