If you love Starbucks Cranberry Bliss Bars, I can do you one better! These copycat Starbucks Cranberry Bliss Bars taste just like the holiday favorite, with a chewy brown sugar blondie packed with white chocolate chips, dried cranberries and orange zest, a thick layer of white chocolate orange cream cheese frosting, and a sweet white chocolate drizzle on top. One 9×9 pan makes 18 bars (for about the price of a few at the coffee shop), and they’re make-ahead and freezer friendly. That makes them perfect for holiday parties, teacher gifts and cookie exchanges!
What is a Starbucks Cranberry Bliss Bar?
A Cranberry Bliss Bar is a layered holiday dessert bar that Starbucks sells each year during the holiday season. For 2026, it returns with the Starbucks holiday menu on November 5. Each bar has three layers:
- A blondie base: a chewy brown sugar cookie bar with white chocolate, dried cranberries and a hint of warm spice.
- Cream cheese frosting: sweet, tangy and brightened with orange.
- The topping: more dried cranberries and a white chocolate drizzle.
Starbucks cuts them into triangles, and that’s exactly how I serve mine. The best part of making this cranberry bliss bar recipe at home? You can enjoy them any time of year, not just when they’re in the bakery case.
Why You’ll Love These Copycat Cranberry Bliss Bars
- No mixer needed for the base. The blondie uses melted butter and comes together in one bowl.
- Tastes like the original. Brown sugar, orange zest and an optional pinch of ginger give you that signature Starbucks flavor.
- Make-ahead friendly. Bake them up to 3 days ahead, or freeze them for up to 3 months.
- Sturdy enough to travel. Once chilled, the frosting sets firm, so they stack and pack well for cookie exchanges.
- Feeds a crowd. One pan makes 18 triangles.
Ingredients for Cranberry Bliss Bars
For the blondie base
- Butter: Melted butter (not softened) gives the bars their dense, chewy texture. Let it cool for a few minutes so it doesn’t scramble the egg.
- Brown sugar: Packed light brown sugar adds the caramel flavor that makes a blondie taste like a blondie.
- Ground ginger (optional): Just ½ teaspoon adds the subtle warmth you taste in the Starbucks version. Skip it if you prefer a classic blondie.
- Orange zest: Use fresh zest from a navel orange. Zest before you juice it for the frosting.
- Dried cranberries and white chocolate chips: Sweetened dried cranberries work best. You can also make your own dried cranberries!
For the frosting and topping
- Cream cheese: Use full-fat, brick-style cream cheese at room temperature. Cream cheese from a tub is too soft and makes the frosting runny.
- Melted white chocolate: This is my secret to a frosting that sets up firm and tastes like the original. Let it cool until just warm before adding it.
- Orange juice and zest: A splash of fresh juice and zest keeps the frosting bright instead of overly sweet.
- White chocolate baking bar: A baking bar melts smoother than chips for the drizzle.
See the recipe card below for full amounts and instructions.
How to Make Cranberry Bliss Bars
Step 1: Prep the pan and preheat the oven
Preheat the oven to 350°F. Cut two 9-inch-wide strips of parchment paper and lay them crisscross in a 9×9-inch pan, leaving overhang on all sides. I like to hold the paper in place with binder clips while I add the batter, then remove them before baking (most binder clips aren’t oven safe!).
Step 2: Mix the blondie batter
Whisk together the flour, baking powder, salt and ginger. In a separate bowl, whisk the melted butter and brown sugar until glossy, then whisk in the egg, vanilla and orange zest. Stir in the flour mixture just until smooth. The batter will be thick.
Step 3: Fold in the cranberries and white chocolate
Gently fold in the dried cranberries and white chocolate chips just until they’re mixed in. Don’t overmix, or the bars can turn out cakey.
Step 4: Spread and bake
Spread the batter evenly into the pan with a rubber spatula, pressing it into the corners. Bake for 22–25 minutes, until the edges are golden brown, the top looks slightly wrinkled, and a toothpick in the center comes out with a few moist crumbs.
Step 5: Cool completely
Let the blondie cool to room temperature in the pan, about 1 hour. This step matters: frosting a warm blondie will melt the frosting right off.
Step 6: Make the frosting and frost the bars
Beat the cream cheese until smooth, then beat in the vanilla, orange juice and orange zest. Add the powdered sugar half a cup at a time, then mix in the melted (and slightly cooled) white chocolate. Spread the frosting over the cooled blondie, sprinkle with dried cranberries, and drizzle with melted white chocolate. For more frosting tips, check out my post on How To Make Amazing Cream Cheese Frosting [keep your existing link here].
Step 7: Chill, slice and serve
Refrigerate the bars for at least 2 hours so the frosting sets. Lift the bars out of the pan using the parchment, cut into 9 squares, then cut each square diagonally into triangles, just like Starbucks! For clean cuts, wipe your knife with a warm, damp towel between slices.
Homemade vs. Starbucks Cranberry Bliss Bars
| Homemade (this recipe) | Starbucks | |
| Availability | Any time of year | Holiday season only (from Nov 5, 2026) |
| Yield | 18 bars from one 9×9 pan | Sold by the bar |
| Frosting | Thick white chocolate orange cream cheese frosting | Cream cheese frosting, cranberries and a white chocolate drizzle |
| Flavor Control | Adjust the orange, ginger and sweetness | Same every time |
| Make-Ahead | 3 days in the fridge, 3 months frozen | Bought fresh by the bar |
| Lighter Option | Yes, (See Variations) | No |
Once you’ve made these at home, I promise you’ll skip the line!
Tips for Perfect Cranberry Bliss Bars
| Problem | Why it happens | How to fix it |
|---|---|---|
| Bars are cakey | Overmixed batter or too much flour | Stir just until combined. Spoon and level your flour instead of scooping. |
| Center is gooey | Underbaked or a thicker pan | Bake until the edges are golden and a toothpick shows moist crumbs, not wet batter. In an 8×8 pan, add 3–5 minutes. |
| Frosting is runny | Tub cream cheese, warm blondie, or hot white chocolate | Use brick cream cheese, frost a fully cooled base, and cool the melted chocolate until just warm. |
| White chocolate seized | Overheated or got a drop of water in it | Microwave in 20-second bursts at 50% power, stirring between each. |
| Messy slices | Frosting isn’t set | Chill at least 2 hours and wipe the knife between cuts. |
Make-Ahead, Storage & Gifting
| Method | How | How long |
|---|---|---|
| Room temperature | Covered, for serving | Up to 4 hours |
| Refrigerator | Airtight container, layers separated with parchment | Up to 4 days |
| Freezer (frosted) | Flash-freeze sliced bars on a tray 1 hour, then wrap and bag | Up to 3 months |
| Freezer (unfrosted) | Wrap the whole cooled blondie tightly; frost after thawing | Up to 3 months |
To make ahead: Bake and frost the bars up to 3 days before your party and keep them chilled. Slice them the day you serve them for the cleanest look.
To thaw: Move frozen bars to the fridge overnight, or let them sit at room temperature for 1–2 hours.
For cookie exchanges and gifts: Chill the bars until firm, then pack them in a single layer in a parchment-lined tin or box. Keep them refrigerated until it’s time to go, and let your recipients know to store them in the fridge.
Cranberry Bliss Bar Variations
Make them in a different pan
| Pan | Recipe amount | Bake time at 350°F | Yield |
|---|---|---|---|
| 9×9-inch | As written | 22–25 min | 18 triangles |
| 8×8-inch | As written (thicker bars) | 25–30 min | 16 triangles |
| 9×13-inch | 1½ times the recipe (use 1 egg + 1 yolk) | 25–30 min | 24–30 triangles |
- Fresh cranberries: Swap the dried cranberries in the base for ¾ cup chopped fresh or frozen (not thawed) cranberries. They’re tarter, so keep the dried cranberries on top for sweetness.
- Lighter frosting: Replace half the cream cheese with thick plain Greek yogurt and reduce the powdered sugar to 1½ cups. The frosting is softer, so chill the bars at least 3 hours.
- Add nuts: Fold ½ cup chopped toasted pecans or macadamia nuts into the batter.
- Extra orange: Add another teaspoon of zest to the base for a cranberry orange blondie.
Cranberry Bliss Bars FAQ
A Starbucks Cranberry Bliss Bar is a brown sugar blondie baked with white chocolate and dried cranberries, topped with an orange cream cheese frosting, more dried cranberries and a white chocolate drizzle.
Starbucks sells Cranberry Bliss Bars during the holiday season. In 2026, they return with the holiday menu on November 5. With this copycat recipe, you can make them any time of year!
Yes. Because of the cream cheese frosting, store them in an airtight container in the fridge for up to 4 days. They can sit out at room temperature for up to 4 hours while serving.
Yes! Slice the bars, freeze them on a parchment-lined tray for about 1 hour, then wrap and store them in a freezer bag for up to 3 months. Thaw overnight in the fridge.
Starbucks cuts them into triangles, and it’s become part of their look. Cut the pan into squares, then cut each square diagonally.
You can use chopped fresh or frozen cranberries in the blondie base. They’re tart, so I recommend keeping dried cranberries for the topping.
Yes. Multiply the recipe by 1½, using 1 egg plus 1 egg yolk, and bake for 25–30 minutes.
The most common causes are tub-style cream cheese, a blondie that’s still warm, or white chocolate that was too hot when you added it. Use brick cream cheese, cool everything, and chill the frosted bars for at least 2 hours. Be sure to check out my post on How to Make Cream Cheese Frosting for all the best tips and tricks.
Want to try making your own Dried Cranberries?
Check out my post for How to Make Dried Cranberries recipe! No dehydrator necessary – just 3 ingredients and your oven does the work.
These dried cranberries are great in salads, cookies, bars (like these cranberry bliss bars!), homemade granola & granola bars, and stirring into yogurt and oatmeal.
More Starbucks Copycat Recipes
- Better Than Starbucks Pumpkin Loaf
- Healthier Starbucks Lemon Loaf
- Starbucks Pumpkin Scones
- Starbucks Egg White Egg Bites
- Skinny Starbucks Eggnog Latte (perfect with a bliss bar!)
More Cranberry Desserts
- Cranberry Bliss Fudge
- White Chocolate Cranberry Oatmeal Cookies
- White Chocolate Raspberry Blondies
- Cranberry Almond Coffee Cake
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Delightful E Made.
Copycat Starbucks Cranberry Bliss Bars
Equipment
- 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining pans. No stick, easy release every time!
- Glass Mixing Bowls Ideal for cooking and baking, and great for anything that needs to go into a microwave.
Ingredients
Cranberry Blondie Base:
- 1 cup, (125g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g, 1 stick) unsalted butter melted
- 1 cup (213g) light brown sugar packed
- 1 large egg room-temp
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- ½ cup (60g) dried cranberries
- ⅔ cup (113g) white chocolate chips
- ½ teaspoon ground ginger (optional)
White Chocolate Orange Frosting:
- 1 cup (170g) white chocolate chips melted
- 1 8 oz. pkg., (226g) cream cheese, brick-style room temperature
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla
- 2 teaspoons orange juice
- 1 teaspoon orange zest
Topping:
- ½ cup (60g) dried cranberries
- 4 oz. 113g) white chocolate baking bar melted
- ½ teaspoon coconut oil (optional, for a smoother drizzle)
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch pan with two crisscrossed strips of parchment paper, leaving overhang on all sides.
- In a medium bowl, whisk together the flour, baking powder, salt and ginger (if using). Set aside.
- In a large bowl, whisk the melted butter and brown sugar until glossy. Whisk in the egg, vanilla and orange zest until smooth.
- Stir the flour mixture into the butter mixture just until combined. Gently fold in the ½ cup dried cranberries and ⅔ cup white chocolate chips. The batter will be thick.
- Spread the batter evenly into the prepared pan, pressing it into the corners. Bake for 22–25 minutes, until the edges are golden, the top looks slightly wrinkled, and a toothpick in the center comes out with a few moist crumbs. Cool completely in the pan, about 1 hour.
For the Frosting:
- Melt the 1 cup white chocolate chips in the microwave at 50% power in 20-second bursts, stirring between each, until smooth. Let cool 5–10 minutes until just warm. In a large bowl, beat the cream cheese with a hand or stand mixer until smooth. Beat in the vanilla, orange juice and orange zest. Add the powdered sugar ½ cup at a time, scraping down the bowl. Beat in the cooled white chocolate until combined.
- Spread the frosting evenly over the completely cooled blondie. Sprinkle with the remaining ½ cup dried cranberries. Melt the white chocolate baking bar with the coconut oil (if using) and drizzle over the top.
- Refrigerate for at least 2 hours, until the frosting is set. Lift the bars out using the parchment. Cut into 9 squares, then cut each square diagonally into triangles, wiping the knife clean between cuts.
Notes
- Ginger: Optional, but it adds the subtle warmth of the Starbucks version.
- Cream cheese: Use brick-style, not tub. Tub cream cheese makes the frosting too soft.
- Pan sizes: In an 8×8 pan, bake 25–30 minutes. For a 9×13 pan, make 1½ times the recipe (use 1 egg plus 1 egg yolk) and bake 25–30 minutes.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Flash-freeze sliced bars on a tray for 1 hour, then wrap and freeze up to 3 months. Thaw overnight in the fridge.
- Make-ahead: Bake and frost up to 3 days ahead. Slice the day you serve.
Nutrition
My husband caught a glimpse of these as I was scrolling by and now I’ll be making them! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
Robin 🦃
I couldn’t reѕist commenting. Perfectⅼy written!
These bars are amazing!! I couldn’t keep my fingers out of the icing while I was mixing it up!😂 They are quite simple and so delicious! Love the marriage of fresh orange and cranberry! And the white chocolate makes it irresistible! My husband and friends loved them!