Cranberry Bliss Bars (Starbucks Copycat)

Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes. Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own! For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
  2. BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
  3. Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
  4. FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
  5. GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
  6. DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
  7. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.


Most Helpful

i used vanilla extract instead of orange. Since I used two tbsp of orange zest, so it still had the orange taste to it. this dessert is very sweet, rich and yummy. i'm anal and compared a lot of different recipes and am glad I chose this one. Everyone liked them.

salmeyda January 07, 2010

These are so good and perfect for Christmas time, much better than the ones at Starbucks. I used 1 teaspoon each of orange zest and vanilla in the batter, and used a 1/2 teaspoon each of orange zest and vanilla in the frosting. The amount of sugar in the frosting seemed like to much so I used just half of the amount and they were perfectly sweet. Just make sure that when your melting the white chocolate, do it in 15 second intervals stirring after each one or it will burn. Thanks for the great recipe!

Cupcake-Princess December 13, 2011

Fabulous copycat! People may criticize the richness/sweetness, but it's no sweeter than the Starbuck's version. If you want a replica - this is it. If you want a low sugar dessert, you wouldn't be buying this at Starbucks anyhow.

I have had a craving for these for years, but after discovering my allergy to gluten, figured it was another thing I couldn't have. I weighed 1 c. all purpose flour and measured 135 grams. This is what I used to substitute my GF flours. I used brown rice flour (90 g), sweet rice flour(65g), tapioca flour (65g) & potato starch (50g)

Other than that change for my needs, I made one more. I added 1/2 tsp salt to the batter. I brought them to a party where there were a lot of gluten free eaters, as well as not. They were a hit with everyone. I do agree that using the orange extract yields better results.

I used an 11x17 baking sheet, sprayed it well with cooking spray and spread it out. I cut them into 2-3 bite triangles and it's just right.

dtwalter_8824544 April 06, 2011

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