Love those Cranberry Bliss Bars from Starbucks? Us too! That’s why we’re making a big batch for the holidays with this super easy Starbucks copycat recipe. These chewy blondies are packed with white chocolate chips and cranberries, then topped with a sweet orange cream cheese frosting and an extra drizzle of white chocolate, just for fun. And don’t forget to cut them into triangles like Starbucks does and serve them alongside a Copycat Frappuccino.
Copycat Starbucks Cranberry Bliss Bars
Ingredients
**For the Blondies:**
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup 2 sticks butter, melted
- 1 1/4 cups packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
**For the Frosting:**
- 1 8-ounce block cream cheese, softened
- 1 1/2 cups powdered sugar
- Zest of 1/2 orange
- 1/2 teaspoon pure vanilla extract
- 1/3 cup dried cranberries
- 1/4 cup white chocolate chips melted
Instructions
- Preheat your oven to 350°F and position a rack in the center. Line a 9”x13” baking pan with parchment paper, leaving a 2-inch overhang on two sides. Grease the parchment with cooking spray. In a medium bowl, whisk together the flour, baking powder, ginger, and salt.
- In a large bowl, whisk the melted butter and brown sugar until well combined. Add the eggs and vanilla, mixing until fully incorporated. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the dried cranberries and white chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake until golden around the edges and a toothpick inserted into the center comes out clean, about 23 to 25 minutes. Allow the blondies to cool completely.
- To make the frosting, beat the cream cheese and powdered sugar in a large bowl with a hand mixer until smooth. Add the orange zest and vanilla, mixing until well combined.
- Using an offset spatula, spread the frosting over the cooled blondies. Sprinkle dried cranberries on top, then drizzle with melted white chocolate. Refrigerate until the chocolate sets, about 20 minutes. Finally, cut the blondies into 24 triangles and enjoy!