Copycat Starbucks Cranberry Bliss Bar Recipe
Prep Time:
1 hour, 50 minutes
Cook Time:
23 minutes
Servings:
16 Servings
Ingredients
  • ¾ cup unsalted butter, melted
  • 1 ¾ cups packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground ginger or cinnamon
  • ¾ cup white chocolate chips
  • ⅓ cup dried cranberries, roughly chopped
  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, at room temperature
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon orange zest
  • ½ teaspoon kosher salt
  • ⅓ cup dried cranberries, roughly chopped
  • ¼ cup white chocolate chips
  • 1 teaspoon neutral oil
Directions
  1. Preheat the oven to 350 F.
  2. Line a 13x9-inch baking pan with parchment paper and set aside.
  3. In a medium bowl, whisk to combine the butter and brown sugar.
  4. Add the eggs, vanilla extract, and orange zest and whisk until smooth.
  5. Add flour, baking powder, salt, and ginger or cinnamon. Stir until combined.
  6. Fold in white chocolate chips and cranberries.
  7. Pour evenly into prepared pan.
  8. Bake for 22 to 24 minutes until golden brown; transfer to a rack to cool completely, about 1 hour.
  9. Beat cream cheese and butter until smooth.
  10. Add confectioners' sugar, orange zest, and salt; beat on low to medium speed until smooth and creamy, 1 to 2 minutes.
  11. Spoon topping over cooled bars and spread it out evenly to coat.
  12. Sprinkle with chopped cranberries.
  13. Melt white chocolate and oil in a small bowl over a double boiler or in the microwave until smooth.
  14. Use a piping bag or spoon to drizzle swirls of white chocolate over bars. Chill until firm, at least 30 minutes.
  15. Transfer bars to a cutting board and trim off edges.
  16. Cut in half horizontally and vertically for four even sections. Cut each section in half.
  17. Cut each half diagonally into triangles.
  18. Serve at room temperature or chilled.