Introduction

Cranberry Bliss Bars are a delightful treat inspired by Starbucks’ famous holiday dessert. These blondies feature tangy dried cranberries, rich white chocolate, and a creamy orange-vanilla frosting that’s perfect for cozy gatherings or festive snacks.

The image shows several triangular slices of a dessert arranged on a white marbled surface. Each slice has two layers: a thick, light brown base mixed with small dark and white chunks, and a smooth, creamy white top layer sprinkled generously with red dried fruit pieces and thin white drizzle. The texture of the base appears soft and chewy, while the top layer looks firm and creamy. The slices are evenly sized and spread out with some pieces slightly overlapping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups unbleached all-purpose flour (7.5 oz, 213 g)
1 teaspoon baking powder (3 g)
½ teaspoon table salt (3 g)
12 tablespoons unsalted butter (6 oz, 170 g)
1½ cups packed light brown sugar (10.5 oz, 298 g)
2 large eggs (lightly beaten)
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest (3 g)
¾ cup dried cranberries (loosely packed, 3.5 oz, 100 g)
1⅓ cups white chocolate (chopped or white chocolate chips, 8 oz, 227 g)
1⅔ cups white chocolate (melted, 10 oz, 283 g)
8 oz cream cheese (softened, 227 g)
1½ cups confectioners’ sugar (sifted, 6 oz, 170 g)
1 teaspoon vanilla extract
1 tablespoon orange juice
1 teaspoon finely grated orange zest (3 g)
½ cup dried cranberries (roughly chopped, loosely packed, 2.3 oz, 65 g)
⅔ cup white chocolate (melted, 4 oz, 113 g)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray a 9×13-inch baking pan with nonstick spray and line it with parchment paper, leaving a few inches of overhang on the sides. Spray the parchment paper as well.
Step 2: Brown the butter by melting it in a light-colored saucepan over medium heat. Stir continuously as the butter foams and bubbles, watching for the milk solids to turn a golden brown. Once browned, immediately remove the pan from heat and transfer the butter to a bowl to cool.
Step 3: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 4: In another medium bowl, mix the cooled browned butter and brown sugar until combined. Add the eggs, vanilla, and orange zest, mixing well.
Step 5: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined—avoid overmixing. Fold in the chopped white chocolate and dried cranberries. Spread the batter evenly into the prepared pan.
Step 6: Bake for 18 to 22 minutes, or until the edges are golden and the top is set. Do not overbake. Allow the blondies to cool completely on a wire rack.
Step 7: To make the frosting, beat the softened cream cheese, confectioners’ sugar, vanilla, orange juice, and orange zest together until smooth and fluffy.
Step 8: Spread the frosting evenly over the cooled bars.
Step 9: Sprinkle the roughly chopped dried cranberries over the frosting.
Step 10: Drizzle the melted white chocolate over the top of the bars and cranberries for a decorative finish.
Step 11: Refrigerate the bars until the frosting firms, which helps with neat slicing.
Step 12: Using the parchment paper overhang, lift the bars from the pan and cut into triangles. Serve chilled or at room temperature.

Tips & Variations

To enhance the orange flavor, add a little extra orange zest to the frosting or sprinkle some zest over the finished bars.
Swap dried cranberries for dried cherries or raisins if you prefer a different tartness.
For a softer texture, slightly underbake the bars and allow them to cool fully before frosting.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For best results, bring them to room temperature before serving to enjoy their full flavor and texture. You can also freeze the bars wrapped tightly for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows four triangular dessert bars stacked in a bit of a pile on a white plate with a red rim. Each bar has two layers: a thick, golden brown cookie-like base with visible pieces of dried cranberries mixed in, and a creamy white frosting layer on top scattered with whole dried cranberries and shredded white drizzle. The texture of the base is crumbly, while the top layer looks smooth and creamy. The plate sits on a white marbled surface, with blurred holiday decoration trees in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, you can use regular salted butter, but omit or reduce the additional salt in the recipe to avoid an overly salty result.

Can these bars be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum or a similar binder for the best texture.