Description
These Copycat Starbucks Cranberry Bliss Bars feature soft blondies packed with dried cranberries and white chocolate chips, topped with a luscious cream cheese frosting, orange zest, extra cranberries, and a drizzle of melted white chocolate. Perfect for a festive treat or holiday dessert with a delightful balance of tart and sweet flavors.
Ingredients
Scale
For the Blondies
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1 cup (2 sticks) butter, melted
- 1 1/4 cups packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
For the Frosting
- 1 (8-oz.) block cream cheese, softened
- 1 1/2 cups powdered sugar
- Zest of 1/2 orange
- 1/2 tsp pure vanilla extract
- 1/3 cup dried cranberries (for topping)
- 1/4 cup white chocolate chips, melted (for drizzle)
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C) with a rack in the center. Line a 9″x13″ baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Grease the parchment lightly with cooking spray to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, ground ginger, and kosher salt until evenly mixed.
- Mix wet ingredients and batter: In a large bowl, whisk the melted butter and packed brown sugar until well combined. Add eggs one at a time along with the vanilla extract, mixing until incorporated. Gradually add the dry ingredients and stir until just combined. Fold in the dried cranberries and white chocolate chips gently to distribute throughout the batter.
- Bake the blondies: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake for 23 to 25 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
- Prepare the frosting: Using a hand mixer, beat the softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Add the orange zest and vanilla extract, then continue beating until the flavors are well blended and the frosting is fluffy.
- Frost and decorate: Once the blondies have cooled completely, use an offset spatula to spread the cream cheese frosting evenly over the top. Sprinkle with the additional dried cranberries and drizzle the melted white chocolate over the surface using a spoon or piping method.
- Chill and serve: Refrigerate the frosted bars for about 20 minutes or until the white chocolate drizzle hardens. Using the parchment overhang, lift the bars from the pan and cut into 24 triangular pieces. Serve chilled or at room temperature.
Notes
- For best results, ensure blondies are completely cooled before frosting to prevent frosting from melting.
- The orange zest adds a citrusy brightness that balances the sweetness; fresh zest is recommended.
- You can substitute dried cranberries with dried cherries if preferred.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow bars to come to room temperature before serving for softer texture.
Nutrition
- Serving Size: 1 bar (approximately)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
