Description
Enjoy a delicious copycat recipe of Starbucks Cranberry Bliss Bars featuring a buttery blondie base with dried cranberries and white chocolate chunks, topped with a creamy orange-infused cream cheese frosting, chopped cranberries, and a white chocolate drizzle. Perfect for holiday treats or anytime indulgence.
Ingredients
Scale
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)
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)
Topping
- 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
- 1 2/3 cups white chocolate, melted (10 oz)
Instructions
- Prepare the Baking Pan and Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Spray a 9×13-inch baking pan with nonstick spray, then line it with parchment paper leaving some overhang on the sides. Spray the parchment paper again to prevent sticking.
- Bake the Brown Butter: Melt the unsalted butter in a light-colored saucepan over medium heat, stirring frequently. Cook until it foams and the milk solids turn a golden brown, then promptly remove from heat and transfer to a bowl, scraping all browned bits. Allow to cool completely to enhance flavor.
- Mix Dry and Wet Ingredients: Whisk together flour, baking powder, and salt in a medium bowl. In a separate large bowl, combine the cooled browned butter and light brown sugar, whisking well. Add eggs, vanilla, and orange zest and stir until smooth.
- Combine Batter and Bake: Fold the dry ingredients into the wet mixture using a rubber spatula until just combined to avoid overmixing. Gently fold in 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 to room temperature on a wire rack.
- Prepare and Spread the Frosting: Beat together the softened cream cheese, sifted confectioners’ sugar, vanilla extract, orange juice, and finely grated orange zest until fluffy and smooth. Spread evenly over cooled bars. Optionally chill for 10 minutes to firm the frosting for decorating.
- Add Toppings and Finish: Evenly sprinkle roughly chopped dried cranberries over the frosting. Drizzle melted white chocolate in a decorative pattern, preferably using a zip-top bag with a small snip at the corner for control. Refrigerate until frosting and drizzle are firm for clean slicing.
- Slice and Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into triangles or desired shapes. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Browning the butter deepens the flavor and adds a rich, nutty taste to the blondies.
- Don’t overmix the batter once the dry ingredients are added to keep the bars tender.
- Chilling the bars briefly after frosting helps when adding toppings and makes slicing easier.
- Use parchment paper with overhang to easily lift the bars out of the pan without breaking.
- Store the bars refrigerated in an airtight container for optimal freshness up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Starbucks copycat, cranberry bliss bars, white chocolate, blondies, holiday dessert, cream cheese frosting
