Description
These Copycat Starbucks Cranberry Bliss Bars are a delightful treat featuring soft blondies loaded with dried cranberries and white chocolate chips, topped with a creamy orange-infused cream cheese frosting, dried cranberries, and a drizzle of melted white chocolate. Perfect for holiday gatherings or anytime you crave a sweet, festive bar dessert.
Ingredients
Scale
For the Blondies
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/2 tsp. kosher salt
- 1 cup (2 sticks) butter, melted
- 1 1/4 cups packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
For the Frosting
- 1 (8-oz.) block cream cheese, softened
- 1 1/2 cups powdered sugar
- Zest of 1/2 orange
- 1/2 tsp. pure vanilla extract
- 1/3 cup dried cranberries
- 1/4 cup white chocolate chips, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and position a rack in the center. Line a 9″ x 13″ baking pan with parchment paper, leaving about a 2-inch overhang on two sides. Grease the parchment with cooking spray to ensure easy removal of the blondies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground ginger, and kosher salt. This will ensure the leavening and spices are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and brown sugar until well combined. Add the eggs and vanilla extract; mix until fully incorporated to create a smooth batter base.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make the blondies tough.
- Fold in Add-ins: Stir in the dried cranberries and white chocolate chips evenly throughout the batter.
- Bake the Blondies: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 23 to 25 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Prepare Frosting: In a large bowl, use a hand mixer to beat the softened cream cheese and powdered sugar until smooth and creamy. Add the orange zest and 1/2 tsp vanilla extract, then beat again until fully combined.
- Frost the Blondies: Using an offset spatula, spread the cream cheese frosting evenly over the cooled blondies.
- Add Toppings: Sprinkle dried cranberries evenly over the frosted blondies. Drizzle the melted white chocolate chips over the top to create a decorative finish.
- Set and Slice: Refrigerate the blondies for about 20 minutes or until the chocolate drizzle hardens. Using the parchment overhang, lift the bars out of the pan and cut into 24 triangles. Serve and enjoy!
Notes
- Make sure the blondies are completely cooled before frosting to prevent melting.
- You can substitute dried cherries for cranberries if desired.
- Use high-quality white chocolate chips for the best flavor and smooth melting.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
- For easier slicing, warm the knife slightly or use a plastic knife when cutting the bars.
Nutrition
- Serving Size: 1 triangle
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
