Ditch the coffee shop line for the best homemade Cranberry Bliss Bars! A soft and chewy blondie base studded with dried cranberries and white chocolate chips, topped with tangy cream cheese frosting and a white chocolate drizzle. Are they breakfast? Are they dessert? Either way, they’ll disappear faster than your favorite seasonal drink.
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A Little Holiday Magic, in Bar Form
We are 52 days away from Christmas and 3 days away from Starbucks releasing its annual holiday menu. And while my usual order is just a grande nonfat iced latte with one Splenda, once (okay, maybe three times) during the holiday season, I treat myself to my favorite bakery item: Cranberry Bliss Bars. That soft, chewy blondie base, the tangy cream cheese frosting, the tart pops of cranberry … it’s the definition of holiday bliss.
But as much as I love the coffee shop version, nothing beats the homemade kind. And here’s the best part: you don’t have to wait for Starbucks’ red cups to make their debut to enjoy this treat, because these homemade cranberry bliss bars taste every bit as good (if not better!) than the original, and you can make them any time of year.
They’ve become one of my favorite dessert bars to bake (and gift!) during the holidays. I wrap squares in parchment, tie them with string, and hand them out to teachers, neighbors and anyone who needs a little edible cheer. Whether you’re baking for a cookie swap or a cozy Christmas morning brunch, these cookie bars deliver all the sweet, buttery bliss—minus the line.
I tested these bars side-by-side with the real deal (strictly for research purposes, of course), and the homemade version wins every time. The not-so-secret ingredient? Orange zest. It brightens the buttery blondie base, and the frosting has just enough tang from the cream cheese to keep each bite from being overly sweet.
- Butter: Use cold unsalted butter straight from the fridge. Starting with cold butter gives these bars that dense, chewy blondie texture rather than a cakey one.
- Brown sugar + granulated sugar: A mix of the two gives the perfect balance of flavor and structure: brown sugar adds moisture and caramel notes, while granulated sugar keeps the bars soft and light.
- Orange zest: The secret to that signature Starbucks flavor, so don’t skip it! I like to add a little extra zest on top for a bakery-worthy finish. If you’re new to zesting, check out my post on how to zest a lemon; the same tips apply to oranges, too.
- Dried cranberries: I like to use unsweetened dried cranberries since the bars and frosting are already plenty sweet.
- White chocolate chips: Stir some into the batter, and save the rest for melting and drizzling over the top. (See my note below for a quick fix if your white chocolate seizes or gets too thick.)
- Cream cheese frosting: You’ll need block-style cream cheese, butter, powdered sugar and vanilla extract. Be sure both your cream cheese and butter are at room temperature so your frosting is silky-smooth and not lumpy.
See the recipe card for full information on ingredients and quantities.
Start by Making the Blondie Base
To make cranberry bliss bars at home, you’ll start with a simple blondie base. Cream together the cold butter with the granulated and brown sugars until the mixture is light and fluffy.
Beat in the eggs, vanilla extract, and fresh orange zest until smooth and combined. Add the dry ingredients and mix just until no streaks of flour remain—just like when making my Taylor Swift Chai Cookies. Overmixing develops too much gluten and can make the bars dense rather than tender.
Fold in the white chocolate chips and dried cranberries, then spread the batter evenly into your parchment-lined 9×13-inch pan. I like to use a spatula to smooth the top so it bakes evenly.
Bake for about 25 minutes, until the edges are lightly golden and the center is fully set. Remove the bars from the oven and set them aside to cool completely while you make the topping.
Next, Make the Cream Cheese Frosting
This frosting is what takes these bars from delicious to full-on bakery-worthy. It’s smooth, tangy, and just sweet enough to balance the richness of the base.
Beat together the cream cheese and butter until perfectly smooth. Add the powdered sugar and vanilla extract, then keep mixing until the frosting is silky and spreadable. If it feels too thick, add a splash of milk (about a teaspoon at a time) until you reach your desired consistency.
Once the bars are completely cool, spread the frosting evenly over the top, then sprinkle with dried cranberries and a touch of orange zest for color.
For the final flourish, drizzle melted white chocolate over the top of the bars.
Kelly’s Tip: Melting white chocolate can be tricky; it’s more finicky than dark or milk chocolate. Microwave it in 30-second bursts, stirring between each until smooth. If it starts to thicken, stir in 1 teaspoon of coconut oil or vegetable oil to loosen it up again.
Do you have to cut them into triangles like Starbucks? Of course not. But I always do just because it feels right. And just like my favorite frosted sugar cookie bars, you’ll want to polish off an entire batch with your BFF. (And by “BFF,” I mean a cold glass of milk, because once you take that first bite, sharing is no longer on the table.)
Storage and Make-Ahead Tips
- To store: Arrange the bars in a single layer in an airtight container and store in the fridge for up to 5 days.
- To freeze: I recommend freezing your cranberry bliss bars without the frosting. Wrap each bar tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then frost and drizzle with melted white chocolate before serving.
- Make-ahead tip: I like to bake the bars a day ahead, then frost, drizzle and slice the next morning once everything’s fully set. They hold their shape perfectly and taste even better once the flavors have had time to mingle.
If you’re gifting these, wrap individual bars in parchment paper, tie them with twine or ribbon, and keep them chilled until you’re ready to deliver. They travel beautifully and look just as good as they taste.
Ingredients
For the bars:
- 1 cup unsalted butter, cold
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons fresh orange zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
For the topping:
- 6 oz. cream cheese, at room temp
- 6 Tablespoons unsalted butter, at room temp
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2/3 cup dried cranberries
- 1/2 cup white chocolate chips
Instructions
Make the bars:
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper so that it hangs over the two longer sides.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then beat in the vanilla extract and orange zest.
- Add the flour, baking powder and ½ teaspoon kosher salt and beat just until combined.
- Stir in the white chocolate chips and dried cranberries then transfer the dough into the prepared baking pan, pressing it into an even layer.
- Bake the bars until they are fully set and golden brown, about 25 minutes. Remove the bars from the oven and set them aside to cool completely while you make the topping.
Make the topping:
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until combined.
- Spread the frosting on the completely cooled bars then sprinkle the dried cranberries on top.
- Melt the white chocolate chips in the microwave, stirring until smooth, then drizzle it atop the bars. Let the chocolate set then slice the bars and serve.
Kelly’s Notes
- Melting white chocolate can be tricky; it’s more sensitive than dark or milk chocolate. Microwave it in 30-second bursts, stirring between each until smooth. If it starts to thicken, stir in 1 teaspoon of coconut oil or vegetable oil to loosen it up again.
- To store: Arrange the bars in a single layer in an airtight container and store in the fridge for up to 5 days.
- To freeze: I recommend freezing your cranberry bliss bars without the frosting. Wrap each bar tightly in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then frost and drizzle with melted white chocolate before serving.
- Make-ahead tip: I like to bake the bars a day ahead, then frost, drizzle and slice the next morning once everything’s fully set. They hold their shape perfectly and taste even better once the flavors have had time to mingle.
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