Starbucks Copycat Cranberry Bliss Bar
A copycat of Starbucks' Cranberry Bliss Bars — a soft blondie-style cookie base with dried cranberries, white chocolate and crystallized ginger, topped with orange cream-cheese frosting, more cranberries and a white-chocolate drizzle, then cut into triangles.
⏱️ Prep: 30 min🍳 Cook: 22 min🍽️ Makes 24
Nutritionper 1 bar (dessert triangle)›
150
Calories
2g
Protein
22g
Carbs
7g
Fat
Ingredients
| 6 ounces (170 g) | unsalted butter, room temperature |
| 1 1/4 cups (250 g) | brown sugar |
| 1/2 teaspoon | kosher salt |
| 1 tablespoon | orange zest |
| 1 teaspoon | vanilla extract |
| 2 | eggs |
| 1 | egg yolk |
| 2 cups (250 g) | self-rising flour |
| 1 cup (120 g) | dried cranberries, chopped |
| 1 cup (175 g) | white chocolate chips |
| 3 tablespoons | crystallized ginger, finely minced |
| 3 ounces (85 g) | cream cheese, softened (frosting) |
| 2 cups (240 g) | powdered sugar, sifted (frosting) |
| 1 pinch | salt (frosting) |
| 1 teaspoon | orange zest (frosting) |
| 1 tablespoon | lemon juice (frosting) |
| 1 cup (120 g) | dried cranberries (topping) |
| 4 ounces (115 g) | white chocolate chips (topping) |
| 1 1/2 teaspoons | vegetable oil (topping) |
Instructions
- Base: Line a half sheet pan with parchment or a silicone mat. Set a rack in the center of the oven and preheat to 325°F (165°C).
- In a stand mixer, cream the butter and brown sugar until smooth and creamy. Add the salt, orange zest and vanilla and cream until well combined. Mix in the eggs one at a time, scraping the bowl as needed, then mix in the yolk.
- Add the self-rising flour and mix just until combined. Fold in the dried cranberries, white chocolate chips and crystallized ginger until evenly distributed. Spread the dough evenly in the pan with an offset spatula.
- Bake for 10 minutes, rotate the pan, and continue baking until the base is golden brown and fairly firm, 10–12 minutes more. Cool on a rack.
- Frosting: Whip the cream cheese until light. Add the powdered sugar, salt and orange zest and mix on low until incorporated, then whip on medium-high until light. Whip in the lemon juice.
- Once the bars have cooled, spread the frosting in a thin layer with an offset spatula (don't worry about the very edges, they get trimmed).
- Evenly sprinkle on the dried cranberries. In a microwave-safe bowl, heat the white chocolate chips and oil in 20-second bursts at medium power, stirring between, until melted. Scrape into a zip-top bag, snip a tiny corner and drizzle in a cross-hatch pattern over the berries.
- Refrigerate for an hour. Using a pizza wheel, trim the edges to an even rectangle. Cut vertically into thirds and horizontally into fourths for 12 squares. Cut each square diagonally in half for 24 dessert-size triangles, then diagonally again for 48 cookie-size triangles.