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Better Than Starbucks Cranberry Bliss Bars: Easy Homemade Recipe

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These Better Than Starbucks Cranberry Bliss Bars feature a chewy blondie base studded with tart dried cranberries and white chocolate, topped with a creamy orange-infused cream cheese frosting and a drizzle of white chocolate. They’re quick to make, perfect for gatherings, and taste even better than the original.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) light brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (120g) dried cranberries
  • 1 cup (175g) white chocolate chips or chunks
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (from about 1 medium orange)
  • Pinch of salt
  • ¼ cup (30g) dried cranberries (for topping)
  • ¼ cup (45g) white chocolate, melted (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Stop when a few streaks of flour remain visible.
  6. Using a rubber spatula, gently fold in the dried cranberries and white chocolate chips until evenly distributed.
  7. Transfer the batter to the prepared pan and spread it evenly using the spatula. The batter is thick, so take your time.
  8. Bake on the middle rack for 20-25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan on a cooling rack (at least 1 hour).
  9. While the base cools, make the cream cheese frosting: Beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla extract, orange zest, and a pinch of salt. Beat on medium-high speed for another 2 minutes until light and fluffy.
  10. Spread the cream cheese frosting evenly over the completely cooled blondie base.
  11. Sprinkle the remaining dried cranberries over the frosting. Drizzle the melted white chocolate over the top using a fork.
  12. Chill the pan in the refrigerator for at least 30 minutes to set the frosting. Use the parchment overhang to lift the entire block out of the pan. Slice into bars using a sharp knife, wiping the blade clean between cuts.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. For clean slices, chill the bars before cutting. The orange zest is non-negotiable—it brightens the flavor. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a vegan option, use vegan butter, flax eggs, and vegan cream cheese.

Nutrition

Keywords: cranberry bliss bars, Starbucks copycat, blondie, cream cheese frosting, white chocolate, holiday dessert, easy recipe

Find it online: https://willarecipes.com/better-than-starbucks-cranberry-bliss-bars-easy-homemade-recipe/