Cranberry Bliss Bars
These Copycat Cranberry Bliss Bars, made famous by Starbucks, are soft, buttery, and speckled with dried cranberries and white chocolate. Plus, they have a delicious boost of flavor from crystallized ginger.
Cranberry Bars are the ideal indulgence from Thanksgiving through New Year’s. With just one bite, you will understand all the hype. This cranberry bliss bar recipe will rock your taste buds!!
Why You Must Make
- You can make them any time of year, not just when Starbucks has them available.
- They’re perfect for the holidays! Whether for a cookie exchange, left on the hearth for Santa, of just an amazing treat for your family, they’re festive and delicious.
- They freeze well, so you can make ahead of time or just hide them from yourself after too much sampling.
Tips for Making Bliss Bars
- PRO-Tip: Pull the butter, eggs, and cream cheese out of the refrigerator at least an hour before making these bars. They will incorporate into the batter or frosting better if at room temperature.
- Sift your powdered sugar for the smoothest frosting.
- If you have trouble with the crystallized ginger or dried cranberries sticking to your knife, just give your knife a light spray with Pam, or another non-stick cooking spray.
- Line your baking pan with non-stick foil. This will enable you to lift the baked, cooled bars out of the pan and move them onto a cutting board. So much easier than trying to slice them in the pan.
- PRO-Tip: Use a quart-sized bag with a small part of one corner snipped off to pipe on the white chocolate drizzle if you don’t want to use a piping bag and tip.
- This recipe makes 16 large bars. For my cookie exchange, I cut them into smaller triangles.
- Despite the cream cheese frosting, it’s OK to store these at room temperature.
- PRO-Tip: If you refrigerate them, bring them to room temperature to serve. They will be softer and taste better when not cold (though still yummy!).
How to Make
- Preheat the oven and Prep the pan.
- Make the batter for the bars, spread in the pan, and Bake.
- Cool completely.
- Make the frosting and Spread it over the cooled bars.
- Sprinkle the top with chopped dried cranberries.
- Make the white chocolate topping and Drizzle over the bars.
- Let Cool completely and Cut into rectangle bars, then cut each rectangle on the diagonal, making triangle bars.
Frequently Asked Questions
Starbucks Cranberry Bliss Bars are a blondie cake filled with dried cranberries, topped with cream cheese frosting with orange zest plus a sprinkle of dried chopped cranberries.
They can be kept at room temperature in an airtight container for about 3 days. They can also be stored in the refrigerator for 3-4 days.
Yes, if kept airtight, they can be frozen for 2-3 months. Just defrost overnight in the refrigerator before serving.
They are a great substitute for raisins in cookies, add a nice texture to a salad, and can be plumped up by soaking in water or juice and added to quick bread, too.
You May Also Like:
- Cranberry Orange Shortbread Cookies from The View from Great Island
- Cranberry Cream Cheese Bars
- Cranberry Bliss Cookies
- Cranberry Fluff Salad
- More of the Best Bar Cookie Recipes
Cranberry Bliss Bars Recipe
Bar cookies flavored with ginger and speckled with dried cranberries, crystallized ginger, and white chocolate chunks, then topped with cream cheese frosting with a hint of orange.
- 1 cup butter, at room temperature
- 1 1/4 cups light brown sugar, packed
- 3 eggs
- 1 1/2 teaspoon vanilla
- 1 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour
- ¾ cup diced dried cranberries
- 6 ounces white chocolate, cut into chunks
- 2 tablespoons crystallized ginger, chopped
- 4 ounces cream cheese, at room temperature
- 3 cups powdered sugar, sifted
- 2 teaspoons orange extract
- 2 teaspoons water
- 1/2 teaspoon vanilla
- 1/4 cup diced dried cranberries
- 2 ounces chopped white chocolate
- 1/4 teaspoon vegetable oil
- Preheat oven to 350º.
- Grease or line a 9 x13-inch pan with non-stick foil. Set aside.
- Beat butter and brown sugar with a hand mixer until smooth.
- Add eggs, vanilla, ginger, and salt; beat well.
- Gradually mix in flour until smooth.
- Mix the ¾ cup of diced dried cranberries, crystallized ginger, and white chocolate into the batter by hand.
- Scrape the batter into the baking pan and spread evenly with an offset spatula.
- Bake for 30 to 35 minutes or until the cake is light brown on the edges. Let cool.
- To make the frosting, combine cream cheese, powdered sugar, orange extract, water, and vanilla in a large bowl.
- Beat with a hand mixer until smooth.
- When the cake has cooled, spread frosting over the top of the cake. Sprinkle top with diced cranberries.
- For drizzle, melt white chocolate gently in the microwave. Stir in oil. Let cool slightly and scrape into a small ziplock bag. Snip a small hole in the corner and drizzle over bars.
- Allow cake to sit for several hours, then slice.
- To make 16 triangles, slice the bars lengthwise down the middle. Then slice the cake 3 times across the width to make 8 rectangles. Slice each rectangle diagonally to make 16 triangular bars.
Having the butter, eggs, and cream cheese at room temperature makes for easy incorporation plus a smoother frosting.
Adapted from Good Eats.
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Serving Size:1 bar
Amount Per Serving: Calories: 432Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 76mgSodium: 193mgCarbohydrates: 62gFiber: 1gSugar: 51gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
I just LOVE my neighbors…so fun celebrating Christmas with you all! December 2010. I made these again for our 2021 cookie exchange.
18 Comments on “Cranberry Bliss Bars”
These are totally irresistible!! The flavors blend really well! Thanks for the recipe!
I can’t wait to try these. Making them for the hooligans today.
These look and sound so very delicious!! Perfect for Christmas. I always love reading your pro tips and yes, you are a pro! Merry Christmas to you and your loved ones Liz. Give them all an extra tight hug this year.
Oh, thanks so much, Rosella. A big hug to you, too. xo
Looks like you all are having a great Christmas Liz! And I’d like either cookie (or both) to nosh on with my morning coffee. Merry Christmas:@)
PS: I hear there’s a good chance for snow during the Packers game on Christmas day. Should be fun!
White chocolate, cranberries and the cheese frosting….I am SOLD 🙂 They look fabulous!
Thank YOU for sharing, Jaime…I will definitely link to your blog….I thought I already had!
You are welcome, Ann!
Thanks, Amy…looks like you’ve been busy in the kitchen, too 🙂
Your bars and photos of them are beautiful! Both these recipes sound absolutely amazing…I would love one of these this morning :)!
From someone who takes such incredible photos, that’s a huge compliment! Thanks, Haniela!!!
Thank you for the inspiration. I’ve never made these but now I will. They sound delicious.
Thank you, both!
Carolyn, I was surprised that I liked the cakey one as much or better than the other…both good!
Anne Marie, I’ll give Lambeau a scratch from you!
Lizzy, thanks for vetting the cranberry bliss bars! All those sweets look beautiful. I love the presentation. Hi to your puppy!
Gosh, you’re so nice, Carole!
Sandra, I’m so impressed that Alex will eat these…Bill claims to be allergic to cranberries…yeah, sure. I’m very lucky to have such fun friends who can bake!
Fantastic food styling & photos, as always, Liz.
I make Version 1 of these Cranberry Bliss Bars, Lizzy. Alex and I like them very much!
Just look at the cookie table at your cookie exchange – YUM!!