Description
This recipe recreates the beloved Starbucks Cranberry Bliss Bars, featuring a buttery, tender blondie base packed with tart dried cranberries and sweet white chocolate chunks. Topped with a creamy, tangy orange-infused cream cheese frosting, extra white chocolate drizzle, and chopped cranberries, these bars deliver a perfect balance of sweet, tart, and citrusy flavors in every bite. Ideal for festive occasions or a decadent treat any time of year.
Ingredients
Scale
Blondie Base
- 1 1/2 cups all-purpose flour (7.5 oz)
- 1 tsp baking powder
- 1/2 tsp table salt
- 12 tbsp unsalted butter (6 oz), softened
- 1 1/2 cups packed light brown sugar (10.5 oz)
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp grated orange zest
- 3/4 cup dried cranberries (3.5 oz, loosely packed)
- 1 1/3 cups white chocolate, chopped or chips (8 oz)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 1/2 cups confectioners’ sugar, sifted (6 oz)
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
Topping
- 2/3 cup white chocolate, melted (4 oz)
- 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
- 1 2/3 cups white chocolate, melted (10 oz) – for additional drizzle
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and table salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with the packed light brown sugar until the mixture is light, creamy, and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Gradually beat in the lightly beaten eggs, vanilla extract, and grated orange zest until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in Cranberries and White Chocolate: Gently fold in the dried cranberries and chopped white chocolate to evenly distribute.
- Bake the Blondie Base: Spread the batter evenly in the prepared pan. Bake in the preheated oven for about 25-28 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the bars moist.
- Prepare the Cream Cheese Frosting: While the blondies bake, beat the softened cream cheese until smooth. Gradually add the confectioners’ sugar, beating until fluffy. Mix in vanilla extract, orange juice, and finely grated orange zest for a fresh citrus flavor.
- Cool and Frost: Allow the blondie base to cool completely in the pan on a wire rack. Once cooled, spread the cream cheese frosting evenly over the top.
- Decorate the Bars: Drizzle 2/3 cup of melted white chocolate over the frosted bars and sprinkle with roughly chopped dried cranberries for an added texture and tartness.
- Additional Drizzle (Optional): For a more extravagant look, drizzle the additional 1 2/3 cups melted white chocolate over the top before slicing.
- Slice and Serve: Chill the bars for at least 1 hour to set the frosting and chocolate. Cut into 12 squares and serve.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easier mixing and smoother texture.
- Do not overbake the blondie base to keep it moist and chewy.
- Chill bars before slicing to get clean, neat cuts.
- You can substitute dried cranberries with fresh cranberries if preferred, but adjust sweetness accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
