Tasty Starbucks Copycat Cranberry Bliss Bars

Here is my favorite copycat recipe for Starbucks Cranberry Bliss Bars, with a soft vanilla cake base, tart dried cranberries, white chocolate chips, and a sweet cream cheese frosting on top.

These bars are what I make every time I’m craving that coffeehouse treat but don’t want to drive out and pay those prices. My kids always ask me to make an extra batch because they disappear so quickly from our kitchen counter.

Real Results: From Our Readers

Photo by Gloria • January 8, 2026

★★★★★

"I followed the recipe precisely, but my icing was runny, so I added more powdered sugar. I used round silicone...I followed the recipe precisely, but my icing was runny, so I added more powdered sugar. I used round silicone molds to make 12 individual cookies. These cookies are about 3 1/2 inches diameter and 3/4inch thick. I’ve never had these before, and I will certainly make them again. I recommend!👍🏽" read more

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What Kind of White Chocolate Should I Use?

For these cranberry bliss bars, you’ll want to use good quality white chocolate since it’s such a prominent flavor in the recipe. You can use either white chocolate bars that you chop yourself or white chocolate chips – both work perfectly fine. If you’re chopping your own, aim for pieces that are roughly the size of chocolate chips so they distribute evenly throughout the bars. When it comes to melting the white chocolate for the frosting and drizzle, take your time and use low heat or a double boiler since white chocolate can seize up more easily than regular chocolate. Brands like Ghirardelli, Guittard, or even Nestle white chocolate chips from the grocery store will give you great results.

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Options for Substitutions

These bars are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• White chocolate: This is the star of the show, so I’d stick with white chocolate for the authentic Starbucks taste. However, if you must substitute, try vanilla chips or even milk chocolate chips, though the flavor will be quite different.
• Dried cranberries: You can swap these with dried cherries, chopped dried strawberries, or even mini chocolate chips if cranberries aren’t your thing. Just keep the same amount.
• Orange zest and juice: Lemon zest and juice work just as well if you don’t have oranges on hand. You could also try lime for a different citrus twist, using the same amounts.
• Cream cheese: Make sure it’s fully softened for smooth frosting. In a pinch, you could use mascarpone cheese, but the tang won’t be quite the same.
• Light brown sugar: Dark brown sugar will work fine and give a slightly deeper molasses flavor. You can also mix ½ cup white sugar with 2 tablespoons molasses if that’s what you have.
• Unsalted butter: Salted butter works too – just reduce the added salt to ¼ teaspoon to balance things out.

Watch Out for These Mistakes While Baking

The biggest mistake when making these bars is overbaking them, which turns your chewy, fudgy texture into something dry and crumbly – pull them out when the center still looks slightly underdone since they’ll continue cooking in the hot pan.

Another common error is not letting the bars cool completely before adding the cream cheese frosting, as warm bars will cause the frosting to melt and slide right off.

When melting your white chocolate for both the bars and the drizzle, use low heat or short microwave bursts to prevent it from seizing up into a grainy mess, and make sure your cream cheese is truly softened to room temperature so your frosting stays smooth.

For clean, professional-looking cuts, chill the finished bars for at least an hour before slicing, and wipe your knife clean between cuts to keep those layers looking neat.

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What to Serve With Cranberry Bliss Bars?

These sweet and tangy bars are perfect on their own, but they really shine alongside a hot cup of coffee or tea – the orange and cranberry flavors pair beautifully with both. I love serving them at holiday gatherings with some vanilla ice cream on the side, especially when the bars are still slightly warm from the oven. They also make a great addition to a dessert platter with other holiday treats like sugar cookies or fudge. For a cozy afternoon treat, try them with a glass of cold milk or even a mug of hot chocolate topped with whipped cream.

Storage Instructions

Store: These cranberry bliss bars keep perfectly in the fridge for up to a week when stored in an airtight container. I like to cut them into squares first, then layer them between sheets of parchment paper so they don’t stick together. The cream cheese frosting actually tastes even better after a day or two!

Freeze: You can freeze these bars for up to 3 months, which makes them perfect for holiday prep. Wrap individual squares in plastic wrap, then store them in a freezer-safe container. I often make a double batch during cranberry season and freeze half for later.

Serve: Let frozen bars thaw in the fridge overnight, or at room temperature for about 30 minutes if you’re in a hurry. They taste amazing straight from the fridge too – the texture becomes nice and firm, just like the ones from Starbucks. No need to warm these up since they’re meant to be enjoyed cool.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5650-6000
• Protein: 55-65 g
• Fat: 270-300 g
• Carbohydrates: 780-830 g

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)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position.

Spray a 9 by 13-inch baking pan with nonstick spray.

Line the bottom with parchment paper, allowing some overhang on both sides for easy removal after baking.

Spray the parchment paper again with nonstick spray to ensure the blondies don’t stick.

Step 2: Brown the Butter

• 12 tbsp unsalted butter (6 oz)

In a light-colored saucepan over medium heat, melt the unsalted butter.

Continue cooking, stirring frequently, until the butter foams and the milk solids at the bottom turn golden brown.

As soon as the color changes, take the pan off the heat and pour the browned butter into a bowl, making sure to scrape in all the flavorful browned bits.

Let the butter cool completely before using.

I find that browning the butter really deepens the flavor of these blondies!

Step 3: Mix the Dry and Wet Ingredients

• 1 1/2 cups all-purpose flour (7.5 oz)
• 1 tsp baking powder
• 1/2 tsp table salt
• cooled browned butter (from Step 2)
• 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

In a medium bowl, whisk together the all-purpose flour, baking powder, and table salt.

In a separate large bowl, combine the cooled browned butter (from Step 2) and light brown sugar, whisking until well blended.

Add the lightly beaten eggs, vanilla extract, and orange zest, and stir until smooth.

Step 4: Combine Batter and Bake

• 3/4 cup dried cranberries (3.5 oz, loosely packed)
• 1 1/3 cups white chocolate, chopped or chips (8 oz)
• batter (from Step 3)

Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined—do not overmix.

Fold in the chopped or chipped white chocolate and dried cranberries.

Spread the batter evenly into the prepared pan, smoothing the top.

Bake for 18 to 22 minutes, until the edges are golden brown and the top is set.

Cool the pan on a wire rack to room temperature before frosting.

Step 5: Prepare and Spread 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

In a medium bowl, beat together the softened cream cheese, sifted confectioners’ sugar, vanilla extract, orange juice, and finely grated orange zest until fluffy and smooth.

Once the bars are completely cool, spread the frosting evenly over the top.

Sometimes I like to chill the bars for about 10 minutes after frosting, which makes them easier to decorate in the next steps.

Step 6: Add Toppings and Finish

• 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
• 2/3 cup white chocolate, melted (4 oz)

Sprinkle the roughly chopped dried cranberries evenly over the frosted surface.

Drizzle the melted white chocolate over the top in a decorative pattern.

For easy drizzling, you can pour the melted white chocolate into a small zip-top bag and snip off the corner.

Refrigerate until the frosting and chocolate drizzle are firm and set for neat slicing.

Step 7: Slice and Serve

Once the bars are chilled and the toppings are set, use the parchment paper overhang to lift them out of the pan.

Cut the bars into triangles or your desired shapes.

Serve and enjoy!

To keep them fresh, store the blondies in an airtight container in the refrigerator for up to 5 days.

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Tasty Starbucks Copycat Cranberry Bliss Bars

Delicious Tasty Starbucks Copycat Cranberry Bliss Bars recipe with step-by-step instructions.

4.72 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 24 bars

Calories 5825 kcal

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

 

• Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Spray a 9 by 13-inch baking pan with nonstick spray. Line the bottom with parchment paper, allowing some overhang on both sides for easy removal after baking. Spray the parchment paper again with nonstick spray to ensure the blondies don’t stick.
• In a light-colored saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and the milk solids at the bottom turn golden brown. As soon as the color changes, take the pan off the heat and pour the browned butter into a bowl, making sure to scrape in all the flavorful browned bits. Let the butter cool completely before using. I find that browning the butter really deepens the flavor of these blondies!
• In a medium bowl, whisk together the all-purpose flour, baking powder, and table salt. In a separate large bowl, combine the cooled browned butter (from Step 2) and light brown sugar, whisking until well blended. Add the lightly beaten eggs, vanilla extract, and orange zest, and stir until smooth.
• Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined—do not overmix. Fold in the chopped or chipped white chocolate and dried cranberries. Spread the batter evenly into the prepared pan, smoothing the top. Bake for 18 to 22 minutes, until the edges are golden brown and the top is set. Cool the pan on a wire rack to room temperature before frosting.
• In a medium bowl, beat together the softened cream cheese, sifted confectioners’ sugar, vanilla extract, orange juice, and finely grated orange zest until fluffy and smooth. Once the bars are completely cool, spread the frosting evenly over the top. Sometimes I like to chill the bars for about 10 minutes after frosting, which makes them easier to decorate in the next steps.
• Sprinkle the roughly chopped dried cranberries evenly over the frosted surface. Drizzle the melted white chocolate over the top in a decorative pattern. For easy drizzling, you can pour the melted white chocolate into a small zip-top bag and snip off the corner. Refrigerate until the frosting and chocolate drizzle are firm and set for neat slicing.
• Once the bars are chilled and the toppings are set, use the parchment paper overhang to lift them out of the pan. Cut the bars into triangles or your desired shapes. Serve and enjoy! To keep them fresh, store the blondies in an airtight container in the refrigerator for up to 5 days.