Cranberry Bliss Bars (Starbucks Copycat)

The oven hums like a small city waking up. I can still hear the soft crackle of butter as it melts in the pan earlier today, and the first bright whiff of orange and toasted sugar brings me right back to late afternoons in our tiny New York kitchen. Cranberry Bliss Bars (Starbucks Copycat) take me here every time: a square of sweet, tangy blondie warmth, a smooth cream cheese glaze, and tiny pops of dried cranberry that snap like a good punctuation in the middle of a busy day.

One of my girls always stands on the step stool and asks, “Is it done yet?” while the other counts the minutes like it is a school countdown. Meanwhile I stir, taste, and remember why baking at home slows the day down in the best way. If you want a recipe that feels fancy but is honest to real life, this is it. If you want to sneak a little holiday cheer into an ordinary Tuesday, these bars will do that, too. And if you like other bright, seasonal treats, you might enjoy this Festive Cranberry Roll-Ups I make when I want something quick for a school party.

Why Make This Cranberry Bliss Bars (Starbucks Copycat)

This recipe lives in our family rotation because it checks the boxes we need most: simple steps, ingredients I keep on hand, and a result that feels like a treat without a lot of fuss.

It is especially good for busy families. I bake a pan on weekends and the bars disappear by Monday. They travel well to after-school pick ups, friends’ playdates, and potlucks. Once it’s ready, they slice neatly and the kids can carry a piece themselves without me worrying about a sticky mess.

There is comfort here. The blondie base has a golden, buttery chew. The cream cheese frosting adds a cool, tangy balance. The orange zest ties it all together with a wake-up note. For us, these bars mean conversations at the kitchen island, sticky fingers, and the small, steady rhythms of home.

From a practical view, the recipe is forgiving. You do not need perfect tools to get great results. I use a 9×13 pan, a sturdy spatula, and a bowl that has seen a dozen breakfasts. If you are looking for a way to bring family and flavor together after a busy day, this one is a keeper.

The Cooking Process Explained

“Every time I stir this pot, it smells just like Sunday at home.”

Before I list the ingredients, let me tell you how the kitchen will feel as you make these bars. The blondie batter is glossy and rich. It will move like honey when you pour it into the pan. The aroma is warm butter and brown sugar, with small bright bursts of orange. Once the bars bake, the room fills with a toasted sugar note that makes everyone wander in.

The frosting is a different kind of comfort. Cream cheese and white chocolate meet and melt into something silky. As you spread it, it cools and becomes a soft, thick ribbon. Adding chopped dried cranberries on top gives a little chew and tartness that keeps each bite from being overly sweet.

Now, let us gather everything and turn that kitchen hum into a delicious tray of bars.

Ingredients You’ll Need

1½ cups unbleached all-purpose flour ((7.5oz, 213g))
1 teaspoon baking powder ((3g))
½ teaspoon table salt ((3g))
12 tablespoons unsalted butter ((6oz, 170g))
1½ cups packed light brown sugar ((10.5 oz, 298g))
2 large eggs (lightly beaten)
2 teaspoons vanilla
1 teaspoon finely grated orange zest ((3g))
¾ cup dried cranberries (loosely packed (3.5oz, 100g))
1⅓ cups white chocolate (chopped or white chocolate chips (8oz, 227g))
1⅔ cups white chocolate (melted (10oz, 283g))
8 oz cream cheese (softened (227g))
1½ cups confectioners’ sugar (sifted (6oz, 170g))
1 teaspoon vanilla
1 tablespoon orange juice
1 teaspoon finely grated orange zest ((3g))
½ cup dried cranberries, roughly chopped (loosely packed (2.3oz, 65g))
⅔ cup white chocolate (melted (4oz,113g))

Personal side notes: I prefer unbleached flour for its gentle flavor. If you have vanilla beans, scrape out the seeds for a richer aroma. Use good quality white chocolate for the frosting. Cheap white baking chips can be waxy. Also, if you have a zester, the orange zest will be easier and prettier.

Step-by-Step Directions

For the Blondie:

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment and leave an overhang so you can lift the bars out after they set.
2. Melt 12 tablespoons unsalted butter in a medium saucepan over low heat. Remove from heat once it is melted and glossy.
3. Stir in 1½ cups packed light brown sugar until it is fully combined and slightly cool.
4. Whisk in the 2 lightly beaten eggs and 2 teaspoons vanilla. Stir until the mixture is smooth and homogenous.
5. Add 1 teaspoon finely grated orange zest to the batter and stir. The batter will smell bright and citrusy.
6. In a separate bowl, whisk together 1½ cups unbleached all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon table salt.
7. Fold the dry ingredients into the wet until just combined. Do not overmix. The batter should be thick and ribbon off the spoon.
8. Fold in ¾ cup dried cranberries and 1⅓ cups white chocolate (chopped or chips). Make sure they are evenly distributed.
9. Pour the batter into your prepared pan and smooth the top with a spatula.
10. Bake on the center rack for 20 to 25 minutes, or until the edges are set and the center springs back to the touch. Watch for golden edges but do not let the top brown too much.
11. Remove from the oven and let cool in the pan while you prepare the frosting.

For the frosting:

1. Melt 1⅔ cups white chocolate. I melt it in short bursts in the microwave, stirring every 15 seconds, or use a double boiler if you prefer.
2. In a mixing bowl, beat 8 oz softened cream cheese until smooth.
3. Add the melted white chocolate to the cream cheese and beat until creamy and well combined.
4. Slowly add 1½ cups sifted confectioners’ sugar until the frosting is thick but spreadable. If needed, add a tablespoon of milk to adjust texture.
5. Stir in 1 teaspoon vanilla, 1 tablespoon orange juice, and 1 teaspoon finely grated orange zest. Taste and add a touch more orange juice if you want a looser, tangier frosting.
6. Spread the frosting over the cooled blondie layer. Work quickly so the chocolate does not set with hard edges.

For the topping:

1. Sprinkle ½ cup dried cranberries, roughly chopped, over the frosting in an even layer.
2. Drizzle ⅔ cup melted white chocolate on top. Use a fork or a small spoon to make thin ribbons across the cranberries.
3. Let the bars chill in the fridge for at least 30 minutes so the frosting firms up and the drizzle sets.
4. Use the parchment overhang to lift the whole slab out of the pan and cut into 2-inch squares or any size you like.
5. Store loosely covered in the fridge for up to 5 days.

Natural tips: Stir until creamy when making the frosting. Watch for golden edges when baking, not deep browning. After you cut them, return bars to the fridge if your kitchen is warm to keep the frosting stable.

Bringing Cranberry Bliss Bars (Starbucks Copycat) to Life

These bars are a small window into why I bake. The blondie base is soft and buttery. It gives the bars that slightly chewy middle that makes each bite satisfying. The cream cheese layer cools the palate and adds a silky tang. The dried cranberries bring a tiny, chewy surprise in each square.

When the bars come out of the oven, they have a pale golden top. Once it’s ready, you will notice that brown sugar scent that hints at molasses and warmth. From there, the white chocolate in the frosting brings a creamy sweetness that pairs beautifully with the orange zest. The contrast of textures is what makes them sing: soft base, creamy frosting, chewy cranberries, and that little crisp sheen from the white chocolate drizzle.

This is a recipe that rewards care but forgives small mistakes. If your frosting is a bit thin, pop the bars into the fridge a bit longer. If the batter seems dense, check your eggs and butter; sometimes a little extra mixing will smooth it out. Trust your senses as you go.

Serving Cranberry Bliss Bars (Starbucks Copycat) at the Family Table

We serve these bars at the kitchen island, on a simple white platter, with a few mugs of tea or milky coffee. My son likes his with a little extra orange zest on top. My older daughter prefers them slightly warmed. The kids argue over who gets the corners, because those are the chewiest pieces.

I like to cut them into smaller squares when we have company. They are perfect for casual gatherings, school events, or weekend breakfasts. Pair them with a bright salad of winter greens for a holiday brunch, or serve them with a big bowl of fruit to balance the sweetness.

When we serve these for a quick after-school snack, there is always a small orchestra of sounds: the clink of mugs, the scuff of chairs, and the muffled laughter from the living room. Meanwhile, I like to leave a small tray on the counter so anyone can help themselves. It makes the house feel open and warm.

If you want to mix things up, try pairing a piece with a cup of strong coffee to cut the sugar, or with a glass of cold milk for a classic combination. From there, you can make a simple coffee service and watch conversations bloom.

I also sometimes bring a pan to neighborhood gatherings and it disappears faster than I expect. For a different texture, bake the bars a minute or two longer to get a slightly crisper top. People always ask for the recipe, and I tell them it is a small magic trick that starts with good butter and patience.

In our home, these bars mean weekday treats and small celebrations. They are the kind of recipe that makes you want to linger a little at the table.

Storing and Reheating Cranberry Bliss Bars (Starbucks Copycat)

Store the bars in an airtight container in the refrigerator for up to 5 days. The frosting holds up well and the flavors settle into each other. I like them best when they rest for a few hours; the orange and cranberry notes deepen overnight.

To freeze, wrap individual squares in plastic wrap and place in a freezer container for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. If you need them quickly, take them out and let them sit on the counter for 30 minutes.

Reheating is optional. If you want a warm bar, microwave a single piece for 10 to 12 seconds. The white chocolate will soften and the bar will feel like a fresh-baked bite. If you prefer the frosting firmer, keep them cold straight from the fridge.

Leftovers make great lunchbox additions. I pack a small napkin and a bar for after-school snacks. Sometimes I crumble leftover bars over plain Greek yogurt for a sweet and tangy parfait. Flavors do deepen, and sometimes I like the bars even more the next day.

Quick Tips from My Kitchen

1. Use room temperature eggs and softened cream cheese. They incorporate more smoothly and give better texture.
2. Toast your dried cranberries slightly in a warm pan for a minute if they feel a bit dry. It wakes up the flavor.
3. If white chocolate seizes while melting, add a teaspoon of vegetable oil to smooth it back. This keeps a glossy finish for drizzling.
4. Keep your orange rind finely grated. A little zest goes a long way and gets distributed evenly through the batter and frosting.
5. If you are short on time, skip the white chocolate drizzle. The bars are just as lovely with only the cream cheese frosting and cranberries.

Variations on Cranberry Bliss Bars (Starbucks Copycat)

There are several ways to make these bars your own. I like to think of the base recipe as a stage, and the toppings are where you tell the story.

• Citrus swap: Use lime zest instead of orange for a sharper note. It brightens the bars and works well with the tang of cream cheese.
• Nutty mix: Fold in ½ cup chopped toasted pecans or walnuts into the blondie batter for a crunch.
• Healthful twist: Replace half the butter with pureed white beans for a denser, slightly less sweet bar. Keep the white chocolate minimal to control sugar.
• Festive spin: Add a sprinkle of finely chopped crystallized ginger to the topping for a warm kick during winter gatherings.
• Mini bites: Press batter into a lined baking sheet and use a smaller pan for thin bars that double as napkin-friendly treats.

I once made the bars for a neighborhood bake sale and swapped half the cranberries for chopped dried cherries. People loved the deeper fruit flavor. If you want to experiment, try small batches first. You will find what your family loves.

Cranberry Bliss Bars (Starbucks Copycat)

---

• Author: cookthatdish
• Total Time: 45 minutes
• Yield: 24 servings
• Diet: Vegetarian

Print Recipe

Print Recipe

Description

A deliciously sweet and tangy blondie bar topped with cream cheese frosting and dried cranberries, perfect for any occasion.

---

Ingredients

• 1½ cups unbleached all-purpose flour (7.5oz, 213g)
• 1 teaspoon baking powder (3g)
• ½ teaspoon table salt (3g)
• 12 tablespoons unsalted butter (6oz, 170g)
• 1½ cups packed light brown sugar (10.5oz, 298g)
• 2 large eggs (lightly beaten)
• 2 teaspoons vanilla
• 1 teaspoon finely grated orange zest (3g)
• ¾ cup dried cranberries (loosely packed, 3.5oz, 100g)
• 1⅓ cups white chocolate (chopped or white chocolate chips, 8oz, 227g)
• 1⅔ cups white chocolate (melted, 10oz, 283g)
• 8 oz cream cheese (softened, 227g)
• 1½ cups confectioners’ sugar (sifted, 6oz, 170g)
• 1 teaspoon vanilla
• 1 tablespoon orange juice
• 1 teaspoon finely grated orange zest (3g)
• ½ cup dried cranberries, roughly chopped (loosely packed, 2.3oz, 65g)
• ⅔ cup white chocolate (melted, 4oz, 113g)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment and leave an overhang.
2. Melt butter in a medium saucepan over low heat and stir in brown sugar until combined.
3. Whisk in beaten eggs and vanilla until smooth.
4. Add orange zest and stir.
5. In a separate bowl, whisk together flour, baking powder, and salt. Fold into wet ingredients until just combined.
6. Fold in dried cranberries and white chocolate, then pour into prepared pan.
7. Bake for 20-25 minutes until edges are set. Let cool.
8. For the frosting, melt white chocolate and beat with cream cheese until smooth. Gradually add confectioners’ sugar.
9. Mix in vanilla, orange juice, and zest. Spread over cooled blondie.
10. Top with chopped cranberries and drizzle with melted white chocolate. Chill in the fridge for 30 minutes before slicing.

Notes

Store in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

FAQs About Cranberry Bliss Bars (Starbucks Copycat)

What I’ve Learned Cooking Cranberry Bliss Bars (Starbucks Copycat)I have made these bars in calm afternoons and in rushed mornings. I have frosted them with a toddler on my hip and with a teenager doing the slicing.

What I learned is simple: good ingredients and small rituals make the difference. Grating the orange, tasting the batter, and letting the bars rest those are little steps that turn a recipe into a family memory.

Baking is an act of care. The layers in these bars are like layers of a day: buttery base, a soft middle, and a bright top. When my kitchen smells like orange and white chocolate, I know the house will soon be full of voices and crumbs.

A Final Thought

These bars are a reminder that special does not need to be complicated. A tray coming out of the oven, steam lifting into a cool room, and a quiet moment to taste the first bite. That is enough.

Make a pan, call the family, and watch what happens. In the simplest ways, baking brings us together.

Conclusion

If you enjoy testing copycat favorites or want inspiration from others who have perfected the bar, I often look to resources like Cranberry Bliss Bars {Starbucks Copycat Recipe} – Belle of the Kitchen for technique notes and Cranberry Bliss Bars {Starbucks Copycat} – i am baker for layout ideas. These two posts have given me extra confidence and small tips that blend well with my own family rhythm.

Thank you for letting me share this recipe. I hope it becomes a quiet, bright part of your kitchen life.