{Copycat} Starbucks Cranberry Bliss Bars
Cranberry Bliss Bars are "Blondies" with white chocolate chips, dried cranberries, and a "kiss" of orange. The Frosting is made with Cream Cheese and White Chocolate, the drizzled with white chocolate and chopped dried cranberries. These really are blissful and now you can make them at home, for a fraction of the Starbucks price.
Equipment
- 1 8x8 pan lined with a parchment or aluminum foil sling
Ingredients
- ½ cup unsalted butter melted
- 1 large egg
- 1 cup light brown sugar packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon orange zest optional -OR- 1/8 tsp. pure orange oil (SEE NOTES)
- 1 cup all-purpose flour
- ¼ teaspoon salt optional
- ¾ cup white chocolate chips
- ½ cup dried cranberries loosely packed
FOR THE FROSTING
- 1 cup white chocolate chips melted and divided
- 4 ounces cream cheese softened
- ¾ teaspoon vanilla extract
- 1/8 tsp pure orange oil optional (SEE NOTES)
- 2 cups confectioners' sugar sifted
For the garnish:
- ¼ cup dried cranberries loosely packed and small diced (for garnish)
Instructions
FOR THE BARS:
- Preheat oven to 350F.
- Spray an 8-by-8-inch pan with non-stick baking spray (Bakers Joy recommended)
- Line the pan with parchment or an aluminum foil sling, with enough of an edge to hang over (I clamp the edges over so they don't fold into the batter.)
- In a medium microwave-safe bowl, melt the butter, about 45-60 seconds.
- Add the brown sugar and whisk or stir thoroughly.
- Add the egg, vanilla, orange oil (if using, instead of orange zest) and stir to combine.
- Add the flour, salt, and stir until just combined. Do not over mix or the bars will be tough.
- Fold in 3/4 cup white chocolate chips, 1/2 cup cranberries, optional orange zest, and stir to combine.
- Pour the batter into prepared pan, smoothing it lightly with an off set spatula or a knife.
- Bake for 18 to 21 minutes, and center is set and the edges are a golden brown. The sides should be slightly pulling away from the sides of the pan. Check that a toothpick comes out clean. DO NOT OVER BAKE!
- Allow the bars to cool in the pan for 15 minutes. Gently lift out the bars with the edges of the sling and place on a cooling rack until completely cooled.
FOR THE FROSTING:
- In a small microwave-safe bowl, melt the white chocolate on half power, in 30 second increments. Stir each time and continue in 20 second intervals until the chocolate can be stirred and is smooth.
- Likewise, you can melt the chocolate using the double boiler method.
- Using a stand mixer, fitted with the paddle attachment, OR a hand mixer, combine cream cheese, about 3/4 of the melted white chocolate, about half of the confectioner's sugar (to prevent a sugar "storm"). Mix until the frosting starts to become cohesive. Add the remaining confectioners sugar until the frosting is soft and fluffy, about 3-4 minutes, scraping down the sides of the bowl as necessary.
Frost the bars:
- To frost, I like to add dollops of frosting (a cookie scoop makes this easier) along each corner and one in the center. Evenly spread with an offset spatula, to the thickness of your liking. Any leftover frosting can be stored in an airtight container, in the refrigerator, up to a month.
- Evenly sprinkle 1/2 cup cranberries over the top of the frosted bars.
- Drizzle the bars with the remaining melted white chocolate. You might have to reheat the chocolate in the microwave for about 15 seconds (half power) if it has solidified while frosting the bars.
- Allow bars to set up for at least 30 minutes before slicing and serving.
- Once the frosting and chocolate drizzled has set, I like to slice the bar into 16 squares, then into triangles. This yields about 32 servings. The bars are rich and sweet, so smaller servings are ideal.
Notes
Because I bake often, I prefer to use this Pure Orange Oil, instead of orange zest. I order it on Amazon here. I store it in my refrigerator as well as the Pure Lemon Oil. Otherwise, use orange zest. I don't recommend orange extract, as it's not as flavorful.
I recommend Bakers Joy Baking Spray, because I've never had a baked item that would not release.
Can this recipe be doubled? Yes!
Bars may be stored in an airtight container in the refrigerator for up to 1 week.