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 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.
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
Talk about crowd pleaser. Love this recipe, and now I can have a holiday treat all year round. Much more economical and I don’t have to wait on those awful lines at Starbucks. ☕
Fantastic recipe! I used to go daily and that was a favorite holiday treat. I now live an hour from the nearest Starbucks. Thank you for the pan size and parchment paper tips. My only difference was adding some fresh orange zest to the topping. About a 1/4 tsp.
This recipe is awesome!!! Such a crowd pleaser. Follow this recipe step by step and everyone will love it.
Wonderful recipe and lots of compliments were given after consumption.
I do find that using a high end orange extract really helps, which I discovered on my second batch.
This recipe is amazing and I can’t believe how exact it is! Thank you! Thank you!
I made these exactly as the recipe is written— no changes and they are hands down one of the best desserts I’ve ever had! I don’t think these should be called ‘copycat’ cranberry bliss bars though because they are far and away BETTER than Starbucks. I made these and bought the Sbux ones to do a side by side comparison and it wasn’t even close— these are so much better. Everyone else who tried both said the same thing, it was unanimous.
The icing didn’t set up ever, not even after freezing. Not sure what I did wrong.
These are just like the Starbucks bars. Great copy!
I read others’ comments so I added a little half and half because the dough appeared very dry and a little stiff. In addition, I used an 11 x 7 glass pan and cooked them about 30 minutes. They are quite yummy, however, I will reduce the amount of orange extract to 1/4 t. next time. Other than that, they came out very moist.
Unsalted butter or salted?
Unsalted
Good but missing the crystallized ginger that’s in the real Starbucks bars. Also needs the extra powdered sugar in the frosting.
This is a delicious recipe that turned out just like the Starbucks version but with clean ingredients! I didn’t have any orange extract and actually could not find any, so I used 1-2 tbsp of orange juice. I hope to have some orange extract in my next batch! The taste was spot on! Thank you!
These are absolutely amazing! I’m a huge fan of the Starbucks version and everyone has agreed these are better. I did add another 1/2 cup of powdered sugar to the frosting like you suggested, and I had to bake a little longer in my oven. I also left the orange extract out of the frosting this first time just in case it was too much. I never comment on any of the recipes I try, and I try A LOT!
This is the second Christmas I have made these bars. They are so good! I much prefer them over the store bought ones. I cut them even smaller when serving on a cookie tray.
Whoa! I’ve been in love with the Starbucks cranberry bliss bars forever and only this year have I decided to try and make my own. You definitely nailed it with your recipe! They are perfect!
Can you substitute orange extract with the orange oil sold be King Arthur? If so how much? Thank you
Hi Joli, I’ve never made this with the orange oil from King Arthur. I believe their oils are very concentrated though, so if you try it out, I would decrease the amount used. Let us know if you try it!
This is a really good recipe! I changed the sugars slightly and used my own cream cheese frosting recipe for the top. I used a 9 by 13 pan and had to bake for 28 mins in my oven. I love them!
Thanks for sharing this recipe! This is the 4th recipe I have tried in my search for a try SB copycat, and it didn’t disappoint. I think with a few modifications it’s almost there. A few observations in case others might find them helpful. I used a 9×13 casserole dish because I didn’t have a jelly roll pan that size – I’m a long time baker and have never had a recipe call for this size and type of pan. I’m wondering if a cookie sheet this size would have worked better? I considered it, but was worried the sides might be too short for the rise. In any case, my bars cooked terribly unevenly, I covered with foil after the initial recommend baking time, and had to BAKE AN EXTRA 30 MINUTES until the center was set! Appreciated the ginger in this, but the orange flavor and white chocolate sweetness were over the top. I don’t remember the SB version being so orange-y. I might half the orange flavoring and omit the orange flavoring from the frosting all together. I also think this would be better with less white chocolate and more cranberries – like 1 cup of cranberries and 1/2 cup of white chocolate. These were EXTRA sweet – maybe even white sugar instead of brown. Overall not a bad recipe, but I will definitely tweak next time. Thank you.
I made this recipe exactly and it’s great! The only thing I would change is WAY less orange flavoring in the cream cheese frosting part. That much orange extract was too potent for the small amount of frostin & almost ruined it. But other than that it’s perfect 👍 .
Also I later decided to cook the cheesecake layer ontop of the cookie then refrigerate it to get more if a cheesecake texture and hopefully cookout some of that orange flavoring.
Hi! Can’t wait to try this. Can I use fresh cranberries in place of the Craisins?
Hi Katie, no I don’t recommend fresh cranberries here; only the dried ones.
Just checking on the number of eggs….recipe says 2 but it looks like 3 in the video?
Hi Hollie, it’s two eggs. I just looked at the video again and it’s the reflection from the glass bowl that’s making it look like three in there, but it’s really only two!
Love this recipie! I’ve made it several times now and it’s just way tooo good. Thank you for persevering and sharing this!
WOW!!!!
These are truly amazing and right on the money. Taste just like the Starbucks ones but BETTER. Well done!! I shared them with friends and coworkers and they all gave this recipe 10/10 and I passed the recipe onto a few. Thanks for perfecting and sharing this recipe.
This recipe halved fits perfectly in an 8” square pan. Just made another batch to bring for Thanksgiving! So delicious! Tip: to melt the white chocolate chips, microwave at 30 second intervals at 50% power. Stir after each 30 seconds. Depending on how many white chocolate chips you are using and the strength of your microwave- the time will vary- about 2 to 3 minutes. Once melted add to a sandwich bag and snip off the corner tip to drizzle over the bars. Thank you so much for this recipe!!
Great recipe and they taste very good. Followed exactly- so not sure why the picture makes them look orange. They’re more of a yellow cookie color. Aesthetics matter too!
I have made this recipe the past two years for a holiday party, and they are phenomenal! I am always asked for the recipe and not allowed to come without it! 🙂