On the second Friday of December, the community center holds its annual craft fair. Handmade candles, knit scarves, and piles of vintage ornaments take over every table and tucked into one corner is a potluck dessert table that people whisper about like it’s sacred.
This year, a neighbor of mine named Sylvia, who usually brings butter cookies in a tin, showed up with something entirely new: glossy white triangles drizzled with chocolate, flecked with cranberry. The moment I took a bite, I recognized the flavors instantly Starbucks Cranberry Bliss Bars, right there on a plastic plate between a bundt cake and a tray of brownies.
Later that night, I scribbled down every element from those bars the chewy edges, the creamy frosting, the bright hint of orange zest and decided to try a homemade version. Over the weekend, my daughter and I made batch after batch, comparing crumb textures, adjusting the frosting’s tang, and trying three different methods for browning the butter. When we finally nailed it, the entire kitchen smelled like December.
These Starbucks Copycat Cranberry Bliss Bars are not just a treat, they’re a seasonal ritual waiting to happen. They’re the kind of dessert that makes people lean across the table and ask, “Did you make these yourself?” Perfect for gifting, sharing at work, or bringing to a festive potluck just like Sylvia did.
Short Description
Soft, chewy blondies filled with white chocolate and cranberries, topped with tangy cream cheese frosting and a decorative drizzle these Starbucks Copycat Cranberry Bliss Bars deliver bakery flavor with a homemade heart.
Key Ingredients
For the blondie layer
- 1½ cups all-purpose flour (7.5 oz)
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 12 tablespoons unsalted butter (6 oz)
- 1½ cups packed light brown sugar (10.5 oz)
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- ¾ cup dried cranberries (3.5 oz)
- 1⅓ cups white chocolate chips or chopped (8 oz)
For the frosting
- 8 oz cream cheese, softened
- 1½ cups confectioners’ sugar, sifted (6 oz)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest
- ⅔ cup white chocolate, melted (4 oz)
For the topping
- ½ cup dried cranberries, roughly chopped (2.3 oz)
- 1⅔ cups white chocolate, melted (10 oz)
Tools Needed
- 9×13-inch baking pan
- Parchment paper
- Medium and large mixing bowls
- Whisk
- Rubber spatula
- Hand mixer or stand mixer
- Saucepan (light-colored preferred for browning butter)
- Wire rack
- Zip-top bag (for white chocolate drizzle, optional)
Cooking Instructions
Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick spray. Line the bottom with parchment paper, leaving overhang for lifting. Spray again over the paper.
Step 2: Brown the Butter
In a light-colored saucepan over medium heat, melt the butter. Continue stirring until golden brown bits form and the aroma turns nutty. Remove from heat and pour into a bowl. Let it cool fully.
Step 3: Mix the Blondie Batter
In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk cooled browned butter with brown sugar until smooth. Add eggs, vanilla, and orange zest. Mix well.
Step 4: Fold and Bake
Use a spatula to gently fold dry ingredients into the wet mixture. Fold in white chocolate and cranberries. Spread batter evenly in pan. Bake for 18–22 minutes, until golden at the edges and center is set. Cool completely on a wire rack.
Step 5: Make the Frosting
Beat cream cheese, powdered sugar, vanilla, orange juice, and zest until smooth and fluffy.
Step 6: Frost and Chill
Spread frosting evenly over cooled blondies. Chill for 10–15 minutes to firm up before decorating.
Step 7: Add Toppings
Sprinkle chopped cranberries over frosting. Drizzle with melted white chocolate. Use a zip-top bag for cleaner lines if desired.
Step 8: Slice and Serve
Refrigerate until topping is set. Lift bars from pan using parchment. Slice into triangles or squares. Serve chilled or at room temperature.
Why You’ll Love This Recipe
Bakery-style flavor without the price tag
Perfect balance of sweet, tangy, and rich
Great for parties, gift boxes, and holiday trays
Can be made ahead and stores beautifully
Customizable for different occasions
Mistakes to Avoid & Solutions
Overbaking the blondie layer
Can result in dry or crumbly texture.
Solution: Check at 18 minutes. The top should be set and the edges golden. It will continue to set as it cools.
Not cooling the butter
Hot butter can scramble eggs or melt sugar unevenly.
Solution: Let the browned butter rest until it feels room temp before mixing.
Applying frosting before the blondies are cool
This causes melting and sliding.
Solution: Cool completely before frosting. Chill afterward to set the topping.
Using whole cranberries on top
Too chewy and overpowering.
Solution: Chop dried cranberries to spread flavor evenly.
Drizzling too much white chocolate
Can make the top overly sweet or hard to cut.
Solution: Use a light hand—just enough to create contrast and shine.
Serving and Pairing Suggestions
Serve chilled on dessert platters at holiday parties
Pair with strong coffee or chai tea
Cut into mini bites for cookie exchanges
Add to gift boxes with other festive bars or cookies
Decorate with edible gold for an upscale presentation
Storage and Reheating Tips
Store in an airtight container in the fridge for up to 5 days
Best served chilled or at cool room temp
Avoid microwaving—frosting may melt and separate
For gifting, layer with wax paper in tins or boxes
Freeze unfrosted bars for up to 1 month and frost fresh
FAQs
1. Can I use store-bought orange zest or juice?
Fresh zest is best for flavor. Store-bought juice is fine if fresh isn’t available.
2. What’s the best way to brown butter without burning it?
Use a light-colored pan and stir constantly. Once it smells nutty and golden bits form, remove from heat.
3. Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend. Texture may vary slightly.
4. How do I slice them neatly into triangles?
Chill bars first. Use a sharp knife wiped clean between cuts. Cut into rectangles, then diagonally for triangles.
5. Can I use white chocolate bark instead of chips?
Yes, just chop finely for even melting and mixing.
Tips & Tricks
Always sift the powdered sugar for the smoothest frosting
Add ½ teaspoon almond extract for a subtle twist
Use orange-infused white chocolate if available
Don’t skip the parchment—it makes clean-up and lifting a breeze
Slightly warm the white chocolate drizzle for better control
Recipe Variations
1. Chocolate Cranberry Bars
Swap white chocolate for dark or milk chocolate in both the batter and topping. The bars will have a richer, more decadent taste.
2. Citrus-Twist Bars
Use lemon zest and juice in place of orange for a tangier version. Complement with lemon white chocolate if available.
3. Nutty Bliss Bars
Fold ½ cup chopped toasted walnuts or pistachios into the blondie batter for added texture and flavor depth.
4. Vegan Version
Use plant-based butter and cream cheese, flax eggs (1 tbsp flax + 3 tbsp water per egg), and dairy-free white chocolate. Adjust baking time slightly based on texture.
5. Mini Bar Bites
Bake in a mini muffin tin lined with paper cups. Reduce bake time to 12–14 minutes. Great for bite-sized party trays.
Final Thoughts
There’s a quiet kind of joy in creating something at home that rivals or even outshines what you find in a café case. These Starbucks Copycat Cranberry Bliss Bars didn’t just satisfy a craving, they filled the kitchen with a sense of purpose and shared smiles. I’ll never forget how the scent of browned butter lingered as my daughter helped swirl the drizzle over the frosting, giggling as we “accidentally” licked the spoon.
I hope these make their way into your celebrations, your cookie tins, or simply your quiet Sunday afternoons. With each triangle you slice, you’re not just serving dessert you’re sharing a moment that can’t quite be bottled or sold. Just like at the craft fair, it’s the homemade magic that brings people closer.
Tasty Starbucks Copycat Cranberry Bliss Bars
Ingredients
For the blondie layer
- 1½ cups all-purpose flour 7.5 oz
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 12 tablespoons unsalted butter 6 oz
- 1½ cups packed light brown sugar 10.5 oz
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- ¾ cup dried cranberries 3.5 oz
- 1⅓ cups white chocolate chips or chopped 8 oz
For the frosting
- 8 oz cream cheese softened
- 1½ cups confectioners’ sugar sifted (6 oz)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest
- ⅔ cup white chocolate melted (4 oz)
For the topping
- ½ cup dried cranberries roughly chopped (2.3 oz)
- 1⅔ cups white chocolate melted (10 oz)
Instructions
- Preheat oven to 350°F (175°C), line and spray a 9x13-inch pan with parchment overhang.
- Brown butter in a saucepan until golden and nutty, transfer to bowl and cool completely.
- Whisk flour, baking powder, salt. In another bowl, mix cooled butter with brown sugar, eggs, vanilla, and orange zest.
- Fold dry ingredients into wet, then add white chocolate and cranberries. Spread in pan and bake 18–22 mins. Cool fully.
- Beat cream cheese, powdered sugar, vanilla, orange juice, and zest until fluffy.
- Frost cooled blondies evenly and chill for 10–15 minutes.
- Top with chopped cranberries and drizzle with melted white chocolate.
- Refrigerate to set, lift with parchment, slice into triangles or squares, and serve.
