Copycat Starbucks Cranberry Bliss Bars

copycat starbucks cranberry bliss bars
Andrew Bui

Obsessed with Starbucks Cranberry Bliss Bars? Us too! That's why we want to make a big batch for the holidays and this is the easiest Starbucks copycat recipe. The chewy blondies are studded with white chocolate chips and cranberries and then get a sweet orange cream cheese frosting and an extra drizzle of white chocolate just for fun. Be sure to cut them into triangles just like Starbucks would and serve it alongside a Copycat Frappuccino

Have you made these yet? Let us know how it went in the comments below!

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Yields: 24
Prep Time: 0 hours 10 mins
Total Time: 2 hours 0 mins
For the blondies
2 1/2 c.

all-purpose flour

1 tsp.

baking powder

1/2 tsp.

ground ginger

1/2 tsp.

kosher salt

1 c.

(2 sticks) butter, melted

1 1/4 c.

packed brown sugar


large eggs

1 tsp.

pure vanilla extract

1 c.

dried cranberries

1/2 c.

white chocolate chips

For the frosting

(8-oz.) block cream cheese, softened

1 1/2 c.

powdered sugar

Zest of 1/2 orange  

1/2 tsp.

pure vanilla extract

1/3 c.

dried cranberries 

1/4 c.

white chocolate chips, melted

  1. Preheat oven to 350° with a rack in center of oven. Line a 9”-x-13” baking pan with parchment, leaving a 2” overhang on 2 sides. Grease parchment with cooking spray. In a medium bowl, whisk flour, baking powder, ginger, and salt. 
  2. In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla, and mix until incorporated. Add dry ingredients and mix until just combined. Stir in dried cranberries and white chocolate chips. 
  3. Pour batter into prepared pan and smooth top. Bake until golden on the edges and a toothpick inserted in the middle comes out clean, 23 to 25 minutes. Let cool completely. 
  4. Make frosting: In a large bowl using a hand mixer, beat cream cheese and powdered sugar until smooth. Add zest and vanilla, and beat to combine. 
  5. Using an offset spatula, frost cooled blondies. Top with dried cranberries, then drizzle with melted chocolate. Refrigerate until chocolate is hardened, about 20 minutes. Cut blondies into 24 triangles.

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Andrew Bui
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