Introduction

Cranberry Bliss Bars are a festive treat inspired by Starbucks’ popular dessert. These bars combine chewy blondies with zesty orange, tart cranberries, and creamy white chocolate, all topped with a luscious cream cheese frosting. Perfect for holidays or any special occasion, they deliver a delightful balance of flavors and textures.

The image shows multiple triangular slices of a cake arranged closely together on a wooden surface. Each slice has two main layers: a thick, light brown base that looks soft and studded with red berry pieces, and a thick white top layer of smooth frosting. The frosting is decorated with small red berries scattered on top and thin white drizzles. Some crumbs and berry pieces are scattered around the slices on the wooden surface, adding a natural touch. 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, then line it with parchment paper leaving some overhang. Spray the parchment as well to prevent sticking.
Step 2: In a light-colored saucepan over medium heat, melt the unsalted butter. Stir frequently as it foams and brown milk solids develop. Once golden brown, remove from heat and pour into a bowl, scraping the pan to incorporate all browned bits. Allow to cool completely.
Step 3: Whisk the flour, baking powder, and salt in a medium bowl. In a large bowl, blend the cooled browned butter and brown sugar until smooth. Add eggs, vanilla extract, and orange zest, stirring until fully combined.
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 the batter evenly in the prepared pan and smooth the top. Bake 18–22 minutes until edges are golden and center is set. Cool completely on a wire rack.
Step 5: Beat together cream cheese, sifted confectioners’ sugar, vanilla, orange juice, and orange zest until fluffy and smooth. Once bars are cool, spread frosting evenly on top. For easier decorating, chill the frosted bars for about 10 minutes.
Step 6: Sprinkle the roughly chopped dried cranberries over the frosting. Drizzle melted white chocolate in a decorative pattern—using a zip-top bag with a snipped corner helps control the drizzle. Refrigerate until set.
Step 7: Lift bars out using parchment overhang and cut into triangles or desired shapes. Serve and enjoy!

Tips & Variations

Brown the butter carefully for a rich, nutty flavor that enhances the blondies.
Use freshly grated orange zest for a bright, fresh citrus note.
To make icing firmer, add extra confectioners’ sugar or white chocolate if it feels too soft.
Try substituting dried cherries for cranberries for a slightly different tartness.
Chill the bars before slicing for cleaner, neater cuts.

Storage

Store cranberry bliss bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm slightly before serving for the best texture. Leftover bars can be frozen wrapped tightly for up to 1 month; thaw in the fridge overnight before enjoying.

How to Serve

The image shows multiple triangular slices of a cake arranged in a circle on a wooden board. Each slice has two main layers: a thick, light brown cake base with visible red cranberry pieces inside, and a smooth white icing layer on top. The icing is decorated with diagonal white drizzle and many whole dried cranberries scattered over it. The texture of the cake looks soft and moist, with the cranberries adding a pop of deep red color. The wooden board is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of dried?

It’s best to use dried cranberries for texture and to avoid excess moisture that could affect the blondie’s consistency.

How do I make sure the white chocolate drizzle doesn’t harden too quickly?

Keep the melted white chocolate warm by setting the bowl over a pot of warm water while drizzling. Work quickly and drizzle over cool bars to help it set evenly.