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Cranberry Bliss Bars, topped with cream cheese frosting, dried cranberries, a drizzle of white chocolate, and orange zest, cut into triangles.

Cranberry Bliss Bars (Starbucks Copycat Recipe)

These soft, chewy cookie bars are loaded with dried cranberries and white chocolate, and topped with a tangy cream cheese frosting. Perfect for holidays, gifting or enjoying with your favorite coffee any time of year.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 24 servings

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 9x13-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 1/2 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. 

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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