Description

These Starbucks Copycat Cranberry Bliss Bars combine a rich browned butter blondie base loaded with dried cranberries and white chocolate chunks, topped with a creamy orange-infused cream cheese frosting, dried cranberries, and a decorative white chocolate drizzle. Perfect for holiday treats or anytime you crave a luscious cranberry and white chocolate dessert bar.

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

Preheat and prepare pan: 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 overhang on both sides to easily lift out the bars later. Spray the parchment paper again with nonstick spray to prevent sticking.
Brown the butter: In a light-colored saucepan over medium heat, melt the unsalted butter. Continue cooking and stirring frequently until the butter foams and the milk solids at the bottom turn golden brown. Immediately remove from heat and pour into a bowl, scraping in all browned bits. Allow to cool completely for deeper flavor infusion.
Mix dry ingredients: Whisk together the all-purpose flour, baking powder, and table salt in a medium bowl. Set aside.
Combine wet ingredients: In a large bowl, whisk the cooled browned butter with the light brown sugar until well blended. Add the lightly beaten eggs, vanilla extract, and grated orange zest, stirring until smooth.
Form blondie batter: Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing. Fold in the chopped white chocolate and dried cranberries carefully. Spread the batter evenly in the prepared baking pan, smoothing the surface.
Bake the blondies: Bake for 18 to 22 minutes, or until the edges are golden brown and the top is set. Remove from oven and cool the pan on a wire rack to room temperature.
Prepare the frosting: In a medium bowl, beat together softened cream cheese, sifted confectioners’ sugar, vanilla extract, orange juice, and finely grated orange zest until fluffy and smooth.
Frost the bars: Once the blondies are completely cool, spread the cream cheese frosting evenly over the top. Optionally chill the frosted bars for 10 minutes to firm up before decorating.
Add topping: Sprinkle the roughly chopped dried cranberries evenly over the frosting. Drizzle the melted white chocolate decoratively over the top. For easier drizzling, pour melted chocolate into a small zip-top bag and snip a corner.
Chill to set: Refrigerate the bars until the frosting and chocolate drizzle firm up, ensuring neat slicing.
Slice and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into triangles or desired shapes and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure the browned butter is cooled before mixing to avoid cooking the eggs.
Do not overmix the batter to keep the blondies tender and moist.
Chilling after frosting helps to create clean designs with melted chocolate toppings.
Use parchment paper with overhang for easy bar removal and clean slicing.
Store bars refrigerated to maintain freshness up to 5 days.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cranberry Bliss Bars, Starbucks copycat, blondies, white chocolate bars, holiday dessert, cream cheese frosting, cranberry dessert