Cranberry Bliss Bars

Two blondies topped with frosting and dried cranberries.

You'll love these copycat Starbucks Cranberry Bliss Bars! Soft blondies, white chocolate chips, dried cranberries, and cream cheese frosting.

Course Dessert

Cuisine Dessert

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 380kcal

Author Allison - Celebrating Sweets

Ingredients

Bars:

½ cup unsalted butter melted and cooled slightly
1 cup light brown sugar packed
1 large egg
¾ teaspoon pure vanilla extract
1 ⅓ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup dried cranberries
½ cup white chocolate chips

Frosting:

4 ounces cream cheese softened
2 tablespoons unsalted butter softened
1 ⅓ cups powdered sugar
¼ teaspoon pure vanilla extract
milk to thin
⅛ teaspoon finely grated orange zest optional

Topping:

¼ cup white chocolate chips melted (see note)
¼ cup dried cranberries

Instructions

Bars:

Preheat oven to 350°F. Line an 8x11 pan with foil and grease the foil.
In a large bowl, whisk melted butter and brown sugar until well combined, at least one full minute. Add egg and vanilla extract, whisk until combined.
In a separate bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture and stir with a rubber spatula until the ingredients are combined. Stir in ½ cup of dried cranberries and ½ cup of white chocolate chips.
Scoop the batter into the prepared pan and spread into an even layer (I moisten the palm of my hand with water and gently press it in).
Bake for 18-22 minutes. The bars are done when they have puffed slightly, are very light brown, and a toothpick inserted into the center comes out clean. They will appear a little underdone but they will continue to cook as they cool. Be careful not to over bake them. Cool completely on a wire rack before frosting.

Frosting:

Using a hand mixer or stand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and orange zest (if using) and beat until combined, scraping the sides of the bowl as needed. Add a splash of milk, if necessary, to thin the frosting. You can also thicken the frosting by adding a bit more powdered sugar, if necessary.
Spread the bars with the frosting . Scatter the dried cranberries on top. Drizzle melted white chocolate over the cranberries.

Video

Notes

MELTING WHITE CHOCOLATE: You can melt the white chocolate in the microwave or in a double boiler. If you use the microwave you have to melt it very slowly. I put it in for 10-15 seconds at a time and stir well between each interval. I have the best luck with good quality white chocolate. I typically use Guittard or Ghirardelli. You can also use white chocolate melting wafers for the topping.

PAN SIZE: Do not try to squeeze this batter into an 8x8 pan. The edges of the bars will dry out before the center cooks through.

STORAGE: Store in the refrigerator for up to 2 days.

SERVING: Serve slightly chilled or at room temperature. The colder the bars are the firmer they will be. I like to keep them at room temp for an hour or two before serving.

Recipe adapted from Taste of Home

Nutrition