How to Make Starbucks Cranberry Bliss Bars at Home
If you love the Starbucks Cranberry Bliss Bars that arrive every holiday season but don’t love how expensive they are, you are going to love this copycat recipe!
These Cranberry Bliss Bars taste just like the real thing at can be made at home all year long!
Not only will you enjoy eating these, these are great to make and give as gifts for the holidays and even serve up at holiday parties!
If you looking for another delicious copycat recipe, try our Copycat Chick-fil-A Sauce
Notes:
- To melt the white chocolate, place the chocolate in a microwave safe bowl and microwave for 10 seconds and stir, then for another 10 second and stir until the chocolate is nice and melted. Be very careful as white chocolate burns and melts way faster than milk or dark chocolate.
- Don’t overbake the batter. Even a few more minutes of baking time will result in a crumbly, dried out bar.
- Add some orange zest to the cream cheese frosting and/or to the batter. It’s totally optional but it will elevate your frosting and the subtle hints of citrus work wonders in this recipe. Not only that but orange and cranberries are a match made in heaven.
Can you make these cranberry bliss bars gluten free?
Yes, and in order to do so all you have to do is swap the all purpose flour to a gluten free baking flour mix. I would recommend Bob’s Red Mill gluten free 1-1 baking flour.
How to store the cranberry bliss bars?
Once the bars are sliced, place them in an airtight container and store them in the refrigerator for up to 5 days.
Can you freeze the cranberry bars?
Yes you can. Prepare them and slice as directed and then place the bars in the refrigerator for at least a couple of hours. Then cover tightly in a container with plastic wrap and freeze up to 3 months. Thaw the bars in the refrigerator overnight before serving.
Starbucks Cranberry Bliss Bars
Ingredients
For The Bars:
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅔ cup granulated white sugar
- ⅔ cup lightly packed brown sugar
- ⅓ cup unsalted butter melted
- 2 large eggs
- ½ tablespoon vanilla extract
- ½ cup white chocolate chips or chopped white chocolate
- ⅓ cup dried cranberries
For The Cream Cheese Frosting:
- 1 cup 9oz cream cheese, softened
- ½ cup confectioners sugar powdered sugar
- ⅓ cup white baking chocolate melted
- ⅓ cup dried cranberries chopped into smaller pieces
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Lightly spray a 13×9 -inch baking dish with nonstick spray.
- In a medium-size bowl mix together the flour, baking soda, salt, and cinnamon.
- In another bowl mix together the granulated sugar, brown sugar, butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ones in 2 batches, until the batter is well mixed.
- Fold in the white chocolate chips and the dried cranberries and mix well. Spread the batter onto the baking pan and press down with the back of a spatula to even out the batter.
- Bake for 15-20 minutes until the edges are golden brown and an inserted toothpick comes out clean. Let it cool completely.
- Meanwhile, prepare the cream cheese frosting; in a large bowl beat with a hand mixer the cream cheese, powdered sugar, and vanilla extract until well blended. Frost the (cooled down) bars with the cream cheese frosting and sprinkle the chopped dried cranberries on top. Drizzle with the melted white chocolate.
- When the white chocolate cools down and sets, cut into 9 large squares, then cut easy square diagonally to create triangles. Store in the refrigerator until ready to serve. Enjoy!