Introduction

Cranberry Bliss Bars are a festive and delicious treat, inspired by Starbucks’ famous holiday dessert. These bars combine a rich blondie base with tart cranberries and creamy orange-cream cheese frosting, finished with white chocolate drizzle for a perfect balance of flavors.

A single triangular slice of a dessert bar sits on a white plate, showing two layers: a thick, light golden-brown base filled with visible red dried cranberries and a smooth white frosting layer on top. The frosting is decorated with diagonal white icing stripes and dotted with whole red cranberries. Some sugared dried cranberries are scattered on the plate near the dessert. In the blurred background, more pieces of the same dessert rest on a wooden board on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the blondie layer:

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)
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)

For the 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
2/3 cup white chocolate, melted (4 oz)

For the topping:

1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
1 2/3 cups white chocolate, melted (10 oz)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position the rack in the middle. Spray a 9 by 13-inch baking pan with nonstick spray, line it with parchment paper allowing some overhang, then spray the parchment again to prevent sticking.
Step 2: In a light-colored saucepan over medium heat, melt the unsalted butter. Stir frequently until the butter foams and the milk solids turn golden brown. Remove from heat and pour into a bowl, scraping all browned bits. Let it cool completely.
Step 3: Whisk the flour, baking powder, and salt in a medium bowl. In a large bowl, combine the cooled browned butter and brown sugar until blended. Add eggs, vanilla extract, and orange zest, stirring until smooth.
Step 4: Gently fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Fold in the white chocolate and dried cranberries. Spread batter evenly in the prepared pan and bake for 18 to 22 minutes until edges are golden and top is set. Cool completely on a wire rack.
Step 5: Beat together the softened cream cheese, confectioners’ sugar, vanilla, orange juice, and orange zest until fluffy. Spread evenly over the cooled blondies. Chill for about 10 minutes before decorating if desired.
Step 6: Evenly sprinkle the chopped cranberries over the frosting. Drizzle melted white chocolate decoratively on top. To make drizzling easier, place melted chocolate in a small bag and snip the corner. Refrigerate until set.
Step 7: Use the parchment overhang to lift the bars from the pan. Slice into triangles or your preferred shapes. Serve and enjoy!

Tips & Variations

Brown the butter carefully to deepen the flavor but avoid burning it. Stir constantly and remove as soon as you see a golden color.
For a zestier twist, add a little lemon zest along with the orange zest in the batter and frosting.
Substitute dried cranberries with dried cherries or blueberries for a slightly different flavor.
To make slicing easier, chill the bars thoroughly before cutting.

Storage

Store the cranberry bliss bars in an airtight container in the refrigerator for up to 5 days. For best results, let the bars come to room temperature or warm slightly before serving. Leftovers can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows several triangular pieces of cake arranged on a wooden board placed on a white marbled surface. Each cake piece has two layers: the bottom layer is a light brown cake with visible pieces of red dried cranberries mixed inside, and the top layer is a smooth white frosting drizzled with more white icing in thin stripes. Scattered on top and around the cakes are small chunks of dried red cranberries, adding a pop of color and texture. The cake pieces are set close to each other, with one piece slightly in front making it the focus. 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, but reduce any additional salt in the recipe slightly to compensate for the salted butter.

Can I make these bars ahead of time?

Absolutely! They can be prepared a day or two in advance and kept chilled. Just add the white chocolate drizzle and cranberries topping when ready to serve for the freshest appearance.