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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Super recipe. I have taken to increasing it by 50% and using my jelly roll pan (more bars and thick!). As for the frosting, my girls and I love adding the zest of an orange. Just amps up the flavor.
Do you use salted or unsalted butter?
unsalted
What size pan should I bake these in?
My favorite is a 9×13 inch jelly roll pan.
Oh. My. Word. These are spot on! I waffled on spending the extra amount on the orange extract just to use 1.5 tsp, but BOY was it worth it! Thank you so much for saving my wallet from buying all the bliss bars at Starbucks. Can’t wait to have these all season long. I’m mean what else am I going to do with that whole bottle of extract – LOL!
I love the flavor of orange peel, it’s one of the reasons why I love these cranberry bliss bars so much. If you like that particular orange flavor, add some extract the next time you make hot chocolate or chocolate milk, or anything chocolate. I make chocolate milk with orange extract and it tastes like drinking a Terry’s chocolate orange – maybe not everyone’s cup of tea, but definitely mine.
This is SOOOOO good! I actually like these BETTER!! I followed your note to use 13×9 pan and bake for 22 min. I couldnt find orange extract (weird pandemic shortage item, right?) so I used Triple Sec and WOW! Perfect! You’re a genius!
I used a little in my hot chocolate and YUM!!!!
Super excited to make these, my partner loves the Starbucks ones! One question: do you use light or dark brown sugar?
Light!
I made these last Christmas and am looking forward to making them again this year. They are just like the Starbucks Cranberry Bliss bars. It’s light brown sugar, not dark. They’re basically a blondie with orange extract, dried cranberries and white chocolate chips, but do follow this recipe exactly because she has worked out the amounts to takes just like Starbucks.
Can you freeze these??
Yes!
Looks delicious and so easy to make!
I’ve never had the original Starbucks version but this recipe is phenomenal! I’ll definitely be making them again and again.
These cranberry bars crossed my mind this morning and I thought i would try to give it a try at home. So glad I found this recipe—tastes EXACTLY like Starbucks. Soo yummy I am eating one right now. Can’t wait til tomorrow to share with my family-they were obsessed with the cranberry bars last holiday season. Thanks!! 🙂
These are Spot on copycats for Starbucks. For my personal taste, next time I’m going to rough chop the chips, I tend not to like things too sweet and for me white chocolate is a little too sweet. I used the Crasins and did a rough chop for the toppings but should have spent more time as I still had some that were whole and, again, personal thing, I don’t like chewing on soft raisins so the smaller bits on top, asdirected, were perfect. The recipe itself as a copycat for Cranberry Bliss, is perfect! Thanks for a great recipe.
I agree! Love this recipe though I wish I chopped up the white chocolate chips too.
Identical to the Starbucks cranberry bliss bar! My whole family loves them and I am always asked to make them.
I’ve never seen these in Starbucks before but they sound absolutely delicious!
Louise x
They only sell them during the Christmas holiday
This recipe looks like a must-try and it looks so delicious!
I love love these what a great recipe!
This looks soooo good! I can’t wait to try this! I love Starbucks and their treats!
I’m not sure if I will be sharing this with anyone. It looks so yummy I might just eat it all.