Copycat Cranberry Bliss Bars
If you love Starbucks Cranberry Bliss Bars, I can do you one better! This Copycat Cranberry Bliss Bars recipe is just like the one Starbucks serves during the holidays.
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 all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick), melted
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1/2 cup dried cranberries
- 2/3 cup white chocolate chips
Frosting:
- 1 cup white chocolate chips melted
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 teaspoons orange juice
- 1 teaspoon orange zest
Topping:
- 1/2 cup dried cranberries
- 4 oz. white chocolate baking bar melted
Instructions
- Preheat oven to 350 degrees. Prepare a 9x9" pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In separate bowl, melt the butter. To the melted butter, add the brown sugar, egg, vanilla and orange zest. Whisk together well. Gradually add in the flour mixture and mix until batter is smooth. Fold in the 1/2 cup of dried cranberries and the 2/3 cup of white chocolate chips.
- Spread the batter evenly into the prepared pan, making sure to press the batter evenly into the corners of the pan. Bake at 350 degrees for 22-25 minutes or until the blondie is golden brown. Remove from oven and let cool to room temperature.
- While the blondie is cooling, mix together the frosting. Using a hand or stand mixer, beat together the cream cheese, vanilla, orange juice and orange zest. Gradually add in the powdered sugar a half cup at a time, stopping the mixer to scrape down the sides of the bowl. Mix in the melted white chocolate. Spread the frosting evenly over the top of the cooled blondie.
- Sprinkle the remaining 1/2 cup of dried cranberries over the top of the frosting. Melt the white chocolate baking bar, and drizzle over the top of the cranberries and frosting.
- Refrigerate the bars for at least 2 hours to set the frosting. Slice and serve.
Notes
When melting the white chocolate, the preferred method is using a double-boiler. White chocolate can overheat and burn VERY easily. If you are using a microwave to melt the white chocolate, melt at only 50% powder at 30 second increments, stirring often.
I recommend taking the bars out of the pan AFTER frosting. This helps the frosting set and stay in place when slicing. When ready to slice the bars, simply lift out of the pan, using the sides of the parchment paper.
Nutrition
Serving: 1barCalories: 320kcalCarbohydrates: 52gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 157mgPotassium: 93mgFiber: 1gSugar: 45gVitamin A: 201IUVitamin C: 1mgCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!