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Cranberry Bliss Bars

Enjoy a healthier twist on your favorite Starbucks treat with these lightened-up Cranberry Bliss Bars! This copycat recipe combines cranberries, creamy white chocolate, and a luscious cream cheese frosting in this better, homemade version. Perfect for holiday gatherings or anytime you crave a festive dessert. This recipe can be made dairy free friendly using plant-based substitutes for butter and chocolate chips.

Cook Time
mins
Additional Time
45 mins
Total Time
1 hr 10 mins
Servings: 16 bars
Course: Dessert

Ingredients

  • 1 ¾ cups white whole wheat flour 250g weighed
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 6 tablespoons unsalted butter melted and cooled
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • ¾ cup dried cranberries
  • ¾ cup white chocolate chips
Frosting
  • 4 ounces cream cheese softened
  • ⅔ cup confectioners sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons chopped dried cranberries
  • Zest of 1 orange
  • ¼ cup white chocolate chips melted

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line a 9x9 metal baking pan with parchment paper.
  2. Mix dry ingredients: In a small bowl combine flour, baking soda, salt, cinnamon and ginger. Set aside.
  3. Mix wet ingredients: In a large glass bowl, melt butter on half power in 30 second increments, until fully melted. Allow to cool for 5 minutes then add granulated sugar and brown sugar, whisking until smooth. Add the egg, egg white and vanilla extract, whisking until fully combined and mixture is smooth.
  4. Combine: Add in bowl of dry ingredients and orange juice, stirring a few times, then fold in cranberries and white chocolate chips.
  5. Bake: Transfer batter to lined baking pan, making sure to get the batter into all four corners – the batter is pretty thick, you can use slightly damp hands to help push the batter evenly into the pan. Bake bars for 13-18 minutes, OR until edges are slightly risen and center looks glossy. Don't over-bake or your bars will be dry.
  6. Cool: Allow bars to cool in the pan for 45 minutes before transferring to a wire rack to cool completely. Bars must cool completely before frosting.
  7. Frosting: Once bars have cooled, make the frosting by using an electric mixer to whip the softened cream cheese until creamy. Add in the confectioners sugar and vanilla extract, mixing again on low speed until frosting is smooth. Spread frosting on cooled bars, then top with chopped cranberries and orange zest. For  the finish, top with melted white chocolate drizzle (optional but gives them the Starbucks look.)
  8. To cut into triangles, use a large sharp knife and cut into 4 squares. Then cut diagonally, corner to corner, so you end up with 8 triangles. Finally, cut each of the triangles diagonally, so you now have 16 triangles.

Notes

  • STORAGE - leftover cranberry bars will keep covered with plastic wrap or in an airtight container in the fridge for up to 3 days.
  • FREEZE - freeze for up to 2 months. Thaw overnight in the fridge or to room temperature.
  • Total time includes 10 minutes prep time.