This is one of my favorite foods at Starbucks! Cranberry Bliss Bars are well-named because I do feel somewhat blissful when I bite into one. Of course, white chocolate and cranberries are two of my favorite foods, so this combination is perfect for me!
It starts with a white chocolate, cranberry blondie base. That’s topped with a cream cheese, white chocolate frosting, and of course, more cranberries. Delicious any time of year, the colors make it perfect for the holidays too. For an even more festive twist, sprinkle some pistachios on top!
CRANBERRY BLISS BARS
These Cranberry Bliss Bars remind me of the ones at Starbucks. Easy to make, they give you an at home option you can make all year round (yes, even when Starbucks is sold out!).
INGREDIENTS:
BLONDIE LAYER:
- 3/4 cup (1 1/2 sticks) salted butter, cubed
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
DRY INGREDIENTS:
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
OTHER INGREDIENTS:
- 1/2 cup dried cranberries
- 6 ounces white baking chocolate, coarsely chopped
FROSTING:
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 6 ounces white baking chocolate, melted
- 1/2 cup dried cranberries, chopped
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
Prepare your baking pan. I used a 13 by 9 inch pan. Line with foil (the non-stick kind is best) or parchment paper. I like to let it hang over the edges to make it easier to remove the squares when they’re done. You can also use non-stick cooking spray instead if you’d prefer. In that case, I prefer the one meant for baking (with flour in it).
Making the Blondie Layer:
Melt the butter and pour into a large mixing bowl.
Stir in the brown sugar. Let cool to room temperature.
Using an electric mixer, beat in the eggs and vanilla to this butter/brown sugar mixture.
In a separate mixing bowl, stir together the dry ingredients. Whisk them together.
Gradually add the dry ingredients to the wet, using your electric mixer to blend them in.
Using a spoon (I find wooden ones work best here), stir in the cranberries and chocolate.
Spread the batter evenly into your pan. Bake for 18-20 minutes. A toothpick inserted near the center of your blondies should come out clean, but it’s important not to overbake these. Start at 18 minutes and then add another minute at a time until fully baked.
FOR THE FROSTING:
Using your electric mixer again, cream the cream cheese together with the powdered sugar. It should be well blended and creamy.
Add in half of the melted white chocolate, beating with your mixer.
TO FINISH THE BARS:
Spread the cream cheese frosting mixture over the blondie base. Sprinkle with dried cranberries and drizzle the remaining white chocolate over it.
Cut into bars. If you’d like to make smaller servings like I did, cut each of the bars into triangles.
These need to be kept in the refrigerator until serving (due to the cream cheese).
If you’re a cranberry fan, you’re going to love this Cranberry Eggnog Fudge too!
CRANBERRY BLISS BARS
Ingredients
BLONDIE LAYER:
- 3/4 cup salted butter cubed (3/4 cup = 1 1/2 sticks)
- 1 1/2 cups light brown sugar packed
- 2 eggs large
- 3/4 teaspoon vanilla extract
DRY INGREDIENTS:
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
OTHER INGREDIENTS:
- 1/2 cup dried cranberries
- 6 ounces white baking chocolate coarsely chopped
FROSTING:
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar sifted
- 6 ounces white baking chocolate melted
- 1/2 cup dried cranberries chopped
Instructions
-
Preheat the oven to 350 degrees F. Prepare your baking pan. I used a 13 by 9 inch pan. Line with foil (the non-stick kind is best) or parchment paper. I like to let it hang over the edges to make it easier to remove the squares when they’re done. You can also use non-stick cooking spray instead if you’d prefer. In that case, I prefer the one meant for baking (with flour in it).
Making the Blondie Layer:
-
Melt the butter and pour into a large mixing bowl.
-
Stir in the brown sugar. Let cool to room temperature.
-
Using an electric mixer, beat in the eggs and vanilla to this butter/brown sugar mixture.
-
In a separate mixing bowl, stir together the dry ingredients. Whisk them together.
-
Gradually add the dry ingredients to the wet, using your electric mixer to blend them in.
-
Using a spoon (I find wooden ones work best here), stir in the cranberries and chocolate.
-
Spread the batter evenly into your pan. Bake for 18-20 minutes. A toothpick inserted near the center of your blondies should come out clean, but it’s important not to overbake these. Start at 18 minutes and then add another minute at a time until fully baked.
FOR THE FROSTING:
-
Using your electric mixer again, cream the cream cheese together with the powdered sugar. It should be well blended and creamy.
-
Add in half of the melted white chocolate, beating with your mixer.
TO FINISH THE BARS:
-
Spread the cream cheese frosting mixture over the blondie base. Sprinkle with dried cranberries and drizzle the remaining white chocolate over it.
-
Cut into bars. If you’d like to make smaller servings like I did, cut each of the bars into triangles.
Recipe Notes
These need to be kept in the refrigerator until serving (due to the cream cheese).
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