These Copycat Starbucks Cranberry Bliss Bars covered in frosting and cranberries are melt in your mouth good and a perfect sweet treat when on the go.
Cranberry Bliss Bars! They are to die for. Need I say more? Fine. My friend introduced me to them a short while ago when we were at the Starbucks Drive Through and she insisted that I must try these bliss bars.
So we bought one and shared it, and that a mistake because it was a tiny little triangle which meant we were both not satisfied when we were done, so we set it upon ourselves to go ahead and make these delectable morsels ourselves, and so we did.
Now we have lots of them, and boy are they perfect with a cup of coffee. The bar itself is loaded with cranberries and white chocolate chips, but then that icing is divine.
You’ll notice I used the same icing recipe as in the Gingerbread Loaf so if you’re going to make it, simply double it up and use it for both recipes. You take that yummy cream cheese icing and spread it completely over the bars, don’t be shy, make sure you slather it on thick, then top with more cranberries, tis the season after all.
Ingredients In Cranberry Bliss Bars
Base
- Dry ingredients – All purpose flour, baking soda, and salt.
- Sugar – Brown sugar, packed. This will add lots of complexity and notes of molasses to our bars.
- Spices – We’re using ground ginger today, believe me this is the secret to that magic of these bars! Super aromatic and pairs so perfectly well with our frosting and cranberries.
- Vanilla – Secret flavor weapon enhancer, adds some great balance and dimension.
- Eggs – 3 whole eggs, this will act as the binding agent of our bars.
- Chocolate – White chocolate chips to add creaminess and sweetness to our bars, you can substitute this with other kinds of chocolate if you’d like.
- Butter – Unsalted as always to control the sodium content of our dish.
Frosting
- Cream cheese – Room temperature, feel free to use fat reduced if you’d like to watch your calories. My favorite brand is Philadelphia cream cheese.
- Lemon juice – Freshly squeezed is crucial, about the amount from 1 entire lemon.
- Vanilla – All your baked goods need that flavor booster that is vanilla.
- Sugar – Powdered sugar, no ifs ands or buts! We need that smooth texture to this icing that only powdered will give us.
Toppings
- Cranberries – Dried and chopped.
- Chocolate – White chocolate chips for sweetness and creaminess to be melted down and drizzled over.
Not A White Chocolate Fan?
Dark or milk chocolate can be used in this recipe. Use whatever type you prefer.
How To Make Cranberry Bliss Bars
Base
- Preheat oven to 350 F degrees. Line a 12 x 16 baking sheet with parchment paper and set aside.
- Beat the eggs: Add the brown sugar, butter and salt to the bowl of your mixer. Using the paddle attachment, beat on medium until well combined. Add the vanilla extract and eggs, one at a time and continue beating until light and creamy.
- Combine the dry ingredients: Add the ginger, flour and baking powder to the bowl and continue beating until well incorporated.
- Fold in the goodies: Fold in the dried cranberries and white chocolate chips using a spatula.
- Spread the batter evenly in the prepared baking pan. Bake for about 20 minutes until the middle is baked through. Do not over bake or the bars will be very dry. Allow to cool.
Frosting
- Beat the icing: Add the cream cheese, powdered sugar, vanilla extract and lemon juice to the bowl of your mixer and beat using the whisk attachment, until well incorporated, and the icing is smooth and creamy.
- Assemble bark: Spread the frosting over the cooled down crust and sprinkle the chopped dried cranberries on top.
- Melt the chocolate: Place the white chocolate in a cup and microwave, stirring with spoon in between as it starts to melt. Continue stirring until chocolate is melted then transfer it to a ziploc bag and twist the end around the chocolate. When ready to drizzle, snip the end with the scissors.
- Drizzle the melted white chocolate over the top and allow the bars to set until the frosting is not sticky to the touch. This will make it easier to cut the bars. Trim the ends of the bars for even edges then cut into squares, then cut the squares diagonally into triangles.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator, because of the icing, for up to 5 days.
Craving More Christmas-y Treats?
- Gingerbread Loaf with Cream Cheese Icing
- Roasted Cashew Latte Bark
- Red Velvet Crinkle Cookies
- Apple And Almond Squares
- Berry Cheese Cake Squares
- Creme Brûlée Cheesecake Bars
- Snickerdoodle Cookies
- Lemon Bars
- Pecan Pie Bars
- Chocolate Swiss Roll Cake
- No Knead 1 Hour Cinnamon Rolls
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Copycat Starbucks Cranberry Bliss Bars
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Serves: 24
These Copycat Starbucks Cranberry Bliss Bars covered in frosting and cranberries are melt in your mouth good and a perfect sweet treat when on the go.
Equipment
Ingredients
For the Base
- 1 ¼ cup brown sugar packed
- 12 tbsp butter unsalted, softened at room temperature
- ½ tsp salt
- 1 ½ tsp vanilla extract
- 3 eggs
- 2 tbsp ground ginger
- 1 ½ cup all-purpose flour
- ½ tsp baking powder
- 1 cup dried cranberries chopped
- 4 oz white chocolate chips
Cream Cheese Frosting
- 4 oz cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 4 tsp lemon juice freshly squeezed
For Topping
- ½ cup dried cranberries chopped
- 2 oz white chocolate chips
Instructions
For the Base
- Preheat oven to 350 F degrees. Line a 12 x 16 baking sheet with parchment paper and set aside.
- Add the brown sugar, butter and salt to the bowl of your mixer. Using the paddle attachment, beat on medium until well combined. Add the vanilla extract and eggs, one at a time and continue beating until light and creamy.
- Add the ginger, flour and baking powder to the bowl and continue beating until well incorporated.
- Fold in the dried cranberries and white chocolate chips using a spatula.
- Spread the batter evenly in the prepared baking pan. Bake for about 20 minutes until the middle is baked through. Do not over bake or the bars will be very dry. Allow to cool.
For the Cream Cheese Frosting
- Add the cream cheese, powdered sugar, vanilla extract and lemon juice to the bowl of your mixer and beat using the whisk attachment, until well incorporated, and the icing is smooth and creamy.
- Spread the frosting over the cooled down crust and sprinkle the chopped dried cranberries on top.
- Place the white chocolate in a cup and microwave, stirring with spoon in between as it starts to melt. Continue stirring until chocolate is melted then transfer it to a ziploc bag and twist the end around the chocolate. When ready to drizzle, snip the end with the scissors.
- Drizzle the melted white chocolate over the top and allow the bars to set until the frosting is not sticky to the touch. This will make it easier to cut the bars.
- Trim the ends of the bars for even edges then cut into squares, then cut the squares diagonally into triangles.
Recipe Notes
- Dark or milk chocolate can be used in this recipe. Use whatever type you prefer.
- Leftovers can be stored in an airtight container in the refrigerator, because of the icing, for up to 5 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
- Recipe adapted from Topsecretrecipes
Nutrition Information:
Serving: 1gCalories: 244kcal (12%)Carbohydrates: 39g (13%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 6g (38%)Cholesterol: 40mg (13%)Sodium: 90mg (4%)Potassium: 83mg (2%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 233IU (5%)Vitamin C: 1mg (1%)Calcium: 42mg (4%)Iron: 1mg (6%)
