Cranberry Bliss Bars

If you've ever stood in a holiday coffee shop line for a Cranberry Bliss Bar, this one's for you. My homemade version has a chewy brown sugar blondie base with dried cranberries and white chocolate, a sweet orange-scented cream cheese frosting, and a sprinkle of cranberries and white chocolate drizzle on top. Cut into triangles, they look just like the famous coffee shop treat. They taste better, and you get a whole pan for the price of two!

Why you'll love these bars

• The famous coffee shop holiday treat, made at home.
• Chewy, buttery blondie base with a hint of ginger.
• Tangy cream cheese frosting with orange zest.
• Festive and giftable. They look beautiful on a cookie platter.

Ingredients (one 9x13-inch / 23x33 cm pan, about 24 triangles)

For the blondie base

• 3/4 cup (170 g) unsalted butter, melted
• 1 1/2 cups (300 g) light brown sugar, packed
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/2 cup (60 g) dried cranberries, chopped
• 1/2 cup (85 g) white chocolate chips or chopped white chocolate

For the frosting

• 6 oz (170 g) full-fat cream cheese, softened
• 2 tbsp (28 g) unsalted butter, softened
• 1 1/2 cups (180 g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange zest

For the topping

• 1/3 cup (40 g) dried cranberries, chopped
• 2 oz (55 g) white chocolate, melted

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with baking paper.
2. Make the base. Whisk the melted butter and brown sugar until smooth, then whisk in the eggs and vanilla.
3. Add the dry ingredients. Fold in the flour, baking powder, salt and ginger until just combined. Fold in the cranberries and white chocolate.
4. Bake. Spread evenly in the pan and bake for 20–25 minutes, until golden and a toothpick comes out with a few moist crumbs. Cool completely.
5. Make the frosting. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and orange zest.
6. Frost and top. Spread the frosting over the cooled base. Sprinkle with the chopped cranberries, then drizzle with the melted white chocolate.
7. Chill for 30 minutes, then cut into squares and slice each square diagonally into triangles.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• Let the base cool completely before frosting, or the frosting will melt and slide.
• Chop the cranberries so they spread evenly through the bars.
• Don't overbake the base. Slightly underdone means chewy, not cakey.
• The ginger is the secret. You can barely taste it, but it gives that signature coffee shop warmth.
• Use block cream cheese (not spreadable from a tub) for a frosting that holds its shape.
• For clean triangles, chill well and wipe the knife between cuts.

Variations

• Pistachio: sprinkle chopped pistachios on top for extra Christmas colour.
• Lemon: swap the orange zest for lemon zest.
• Dark chocolate: use dark chocolate chips in the base for a richer bar.

Storage

Keep covered in the fridge for up to 5 days. Freeze the bars (before drizzling) for up to 2 months. Thaw in the fridge.

FAQ

Are these like the Starbucks Cranberry Bliss Bars? Yes, this is my homemade, copycat-style version of the popular coffee shop holiday bar.

Can I use fresh cranberries? Dried cranberries work best here. Fresh ones are very tart and add too much moisture to the blondie.

Why is my frosting runny? The base was still warm, or the cream cheese was too soft or from a tub. Chill the frosting for 15 minutes if needed.

Can I make these ahead? Yes. Make them up to 2 days ahead and keep them in the fridge. They're perfect for holiday platters.

Can I make them without ginger? Yes, just leave it out. It's subtle, but it does add that special something.

How do I cut neat triangles? Cut the chilled slab into squares, then cut each square in half diagonally.

More holiday treats

• Maple Pecan Blondies
• Cranberry Orange Bread
• S'mores Brookies
• Ferrero Rocher Truffles

Hugs, Alla xox

☕ Missed my free tiramisu class? Watch it here →