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Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries with a hint of orange flavor, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle  – these Cranberry Bliss Bars are perfect for the holidays!
Course Dessert
Cuisine American
Keyword Copycat Starbucks Cranberry Bliss Bars, Cranberry Bliss Bars
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 triangle bars
Calories
Author Eva Fry

Ingredients

Blondie Layer:

  • 3/4 cup salted butter melted
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate chopped or white chocolate chips, divided

Frosting:

  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 6 ounces white baking chocolate melted, divided
  • 1/2 cup dried cranberries
  • orange zest for garnish optional

Instructions

  • Preheat the oven to 350° F.
  • Spray a 13x9 inch baking dish with nonstick spray, then a layer of parchment paper to make it easier to remove the bars from the pan.
  • In a large bowl, combine the melted butter with the brown sugar, mixing well until combined.   Let it cool to room temperature for a few minutes.
  • Add the eggs, vanilla, and orange zest to the butter and sugar and mix with a hand mixer until thoroughly combined.
  • In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Combine the flour into the butter and egg mixture, with a hand mixer. Mix just until combined.
  • Add the dried cranberries and the white chocolate and mix until combined.  The batter will be slightly thick.
  • Spread the batter into the prepared baking dish.
  • Bake for 18 to 20 minutes, or until a knife inserted near the center comes out clean.
  • Cool completely on a wire rack.

Prepare the Frosting

  • In a large bowl, beat the cream cheese and powdered sugar until fluffy. Gradually add half of the melted white chocolate and mix until combined.
  • Frost the cooled blondie bars.  Sprinkle with dried cranberries and drizzle with the remaining melted white chocolate.

Notes

Cut the bars into squares first, then triangles.
Store in the refrigerator for up to a week, or freeze up to 2 months.