Starbucks Cranberry Bliss Bars (Copycat)

Starbucks Cranberry Bliss Bars with white chocolate topped with sweet cream cheese icing, tart dried cranberries, and a sweet white chocolate orange drizzle.

Coffee shop classics like NY Crumb Cake, Vanilla Pound Cake, and my favorite muffins ever, Best Ever Banana Crumb Muffins.

Starbucks White Chocolate Cranberry Bliss Bars
 Starbucks Cranberry Bliss Bars

Starbucks White Chocolate Cranberry Bliss Bars are a treat made of a super moist and chewy white chocolate blondie base and topped with a delicious sweet icing. Studded with cranberries and white chocolate chips then drizzled with melted white chocolate that has just a hint of orange juice, we make these bars all year long and it feels like Christmas never ends.

Starbucks somehow has this magic touch, once the magic red cups are released it feels like the holidays are upon us. That’s how it feels when the Cranberry Bliss Bars are released for the season.They aren’t a classic Iced Chocolate Brownie in white chocolate form, but instead they’re super chewy, like a fresh baked cookie right out of the oven, and the generous frosting on top helps them stay that way if you’re good about keeping them stored in an airtight container.

Starbucks White Chocolate Bliss Bars

The Cranberry Bliss Bars are easy enough with a white a classic blondie base and a deliciously smooth orange white chocolate icing. The main notes for this recipe are that you want to be very careful not to over bake these bars. When they come out of the oven they may even look slightly under, but like a cookie that is just barely set in the middle these bars are authentic when really soft and chewy.

A good baking pan for this would be a square coated pan which will give you the distinct sharp edges of the original bars. You also want to really take the time to whip the frosting for a few minutes, the cream cheese really takes a bit of time to get to a good consistency.

HOW LONG WILL Starbucks Cranberry bliss bars KEEP?

Starbucks Cranberry Bliss Bars will last in an airtight container in the refrigerator for about a week.

HOW TO STORE Cranberry bLiss Bars

Cranberry Bliss Bars should be stored in the refrigerator in an airtight container because of the cream cheese in the frosting. If you cut them into squares, they’ll be moist for about 2 days. Wrap each square in plastic wrap to help them stay moist for a bit longer. If you haven’t cut them and they’re still in the pan you can keep them in the refrigerator frosted and covered for up to a week.

CAN YOU FREEZE cranberry bliss bars?

Bliss Bars are perfect for making ahead and freezing. Defrost them overnight in the refrigerator before serving, the frosting may have some condensation on it so if needed dab at it gently with a paper towel before serving.

Starbucks Bliss Bars

Want to make these the perfect copycat Starbucks Cranberry Bliss Bars? Here’s some tips:

  • Cut them into triangles instead of squares, that’s the classic Bliss bar shape.
  • Do not over-bake, it will dry out the bliss bars, these are very moist bars.
  • The unique flavors of these bars aside from white chocolate and cranberries are ginger and orange, don’t skip them.
  • Orange juice will add great flavor but you can use chopped candied orange peel, fresh orange zest, ¼ teaspoon orange extract or even powdered orange peel in its place.
  • Ground ginger or candied ginger both work great in this recipe but fresh ginger would be too strong of a flavor.

More Brownies and Bars:

Starbucks White Chocolate Cranberry Bliss Bars Copycat Recipe on plate

Pin this recipe now to remember it later

Pin Recipe

Starbucks White Chocolate Cranberry Bliss Bars (Copycat)

Starbucks White Chocolate Cranberry Bliss Bars are a delicious blondie cookie bar with white chocolate topped with sweet cream cheese icing, tart dried cranberries, and a sweet white chocolate orange drizzle.
Yield 24 bars
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Cranberry Bliss Bars

  • 1/2 cup unsalted butter , melted
  • 1 large egg
  • 1 cup light brown sugar , packed
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3/4 cup white chocolate chips
  • 1/2 cup dried cranberries , divided

Frosting and Toppings

  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 4 ounces cream cheese , softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 cup white chocolate melting disks , melted and divided
  • 1/4 cup cranberries


  • Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray or use butter and flour to coat it.
  • In a large bowl whisk together the melted butter, brown sugar and vanilla then add in the egg.
  • Add in the flour and salt, ground ginger ½ cup of cranberries and ¾ cup white chocolate chips and whisk again and stir until just combined, then put it into the baking pan and bake for 18-20 minutes.
  • Melt the white chocolate in a microwave safe bowl for 1 minute in 30 second increments.
  • In your
     add the cream cheese, vanilla extract, ¾ of the white chocolate you just melted, 3 cups of powdered sugar, orange juice, orange zest and beat on medium high for 2-3 minutes until the mixture to be really light and fluffy.
  • Spread the frosting on the bars, sprinkle on the ¼ cup of cranberries and drizzle on the ¼ cup melted white chocolate.



Calories: 238kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 55mg | Potassium: 60mg | Sugar: 32g | Vitamin A: 190IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 0.4mg
Keyword: Starbucks Cranberry Bliss Bars

Copycat Cranberry Bliss Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I made this and it was everyone’s favorite and I baked a lot lol. Question tho, instead of a pan can this be doubled and spread out on a lined cookie sheet to cover more surface area? Thanks! Awesome recipe ?

    1. I’ve not tried it but I don’t see why not. If you decide to try, I’d love to know how they turned out. Thanks!

  2. You ought to take part in a contest for one of the best websites on the web. I most certainly will highly recommend this web site!

  3. I’m confused why it says 3/4 cup of melted white chocolate melting discs in the cranberry bliss bar ingredient list but it appears the MELTED discs are only used in the frosting not the bars themselves? Then the frosting directions say to use 3/4 of the chocolate discs that were melted so does this mean to use 3/4 cup or 3/4 of 3/4 a cup?

    1. I’m so sorry your comment got stuck in my spam folder. Thank you for letting me know. I went through and adjusted the recipe card. Not too sure how that got in the wrong place.

  4. This recipe is a little inconclusive (when to add certain things like the zest, the amount of melted white chocolate in the frosting is 3/4 cup not 1/4 cup, do you frost while they’re still warm, because I did, etc… luckily I figured it out, but inexperienced bakers might be confused.), and the frosting portion makes WAY too much, but the flavor is great!

  5. Tried this recipe because I don’t want to wait till Christmas season to enjoy cranberry bliss bars. Unfortunately, they were so sweet even my sweet tooth husband couldn’t eat them. These bars need to be made somehow with WAY less sugar. I ended up tossing them out and wasting all those expensive ingredients.

    1. I’m so sorry they were too sweet for you. If you try them again and use less sugar, I’d love to know how it turns out!

  6. I wish I had read the comments before making. The cookie was underdone even after the maximum cooking time specified, and there was waaaaaaaaaaaaaay too much frosting generated by the ingredients list. Looking at other recipes later, it seems that that frosting recipe is for 9×13? batch. Oh well, i froze 1/2 of it for something else down the line (would be good on scones).

    1. I’ve not tested it before but I don’t see why not. If you decide to try, I’d love to know how they turn out. Thanks!

  7. This recipe did not turn out well at all for me. The bar portion is underdone and the icing is too thick and sickeningly sweet. I cooked it as instructed for 20 mins at 350, but when it appeared undone, went a couple more minutes. The dough remains almost mushy, like gooey candy rather than a cookie bar texture. There is way too much frosting and the 1 T orange juice is not enough to notice any orange flavoring. Maybe it would be better if cooked in a 9 x 13 pan at 375 for 20-25 mins. Other online recipes have a larger pan size. Choose a different recipe!

    1. Choose another recipe or pan size? It seems that you inadvertently used the wrong pan size (which wasn’t specified in the instructions). The recipe sounds great and if the correct pan was used, would taste great.

  8. These are delicious! I needed to make a lot so I tripled the recipe and baked them for 50 minutes in a large baking tray lined with foil so I could easily pull the foil out and transfer them to a cutting board. They are much easier to frost and cut this way. I also added about a tsp of orange zest to the frosting for more orange flavor. Thank you for such a great recipe!

  9. I made the blondie part of this recipe, followed it to a T but something was off…it taste a bit bland as if something was missing 🙁 perhaps I did something wrong?

  10. hey! these look really good but there is an ingredient missing. I looked at the ingredients on the original starbucks cranberry bliss bars and these need some candied (crystallized) ginger or you can use ground ginger instead. I have been looking for a good recipe and I think this one is it, with the one change of adding ginger to the batter! Thanks!

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! But wow, good catch!! I need to experiment with both again and oh shoot maybe make a run to starbucks. If you made them did you find one works better than the other?

  11. I love Starbucks treat, you always have the best copycat recipes! What a lovely way to enjoy white chocolate and mixed with cranberries, I love the flavor combination!

  12. OMG, I love these at Starbucks. These look incredible. I am going to make these, I know Hubs will be happy.

  13. Sabrina, I hate to post to this thread but I don’t know how to contact you. I signed up to get the ecookbook but the link you sent is not working. The error message I get is :

    Not found, error 404

    The page you are looking for no longer exists.

    Can you help please?

    1. Yes! We moved servers to a larger space (exciting yet nerve wracking) and somehow the host didn’t properly move the file! I had my tech support (read husband, haha) send out an email to everyone who signed up from the day we moved until now with a new link. If you still have any issues please don’t hesitate to email me directly at [email protected]m and I will email a copy to you. 🙂 So sorry for the delay!

  14. I love to try copycat recipes. These look so good i am excited to try making them. My family will love it.

  15. Wow! My hubby loves white chocolate and Starbucks so I might have to try these! Thanks for the great copycat idea ?

  16. Okay… so I just have to make these this weekend. Who am I fooling? I think I’ll make them now! Thanks!! Great recipe.

  17. Sabrina, I hate to post to this thread but I don’t know how to contact you. I signed up to get the ecookbook but the link you sent is not working. The error message I get is :

    Not found, error 404

    The page you are looking for no longer exists.

    Can you help please?

  18. OKAY! Now I can save myself some money and make these babies at home! In fact, these look even lovelier than the ones at Starbucks, and I’m sure they taste better, too (homemade, after all)! Beautiful!

  19. I’ve yet to try the cranberry bliss bars are Starbucks, but yours are so pretty that I might just have to make them myself.

    1. I think because the red is so holiday and the white is like snow, I always felt festive eating it with my gingerbread lattes!

  20. Ok, honestly, I’ve seen these bars in Starbucks, and have to be honest – this looks WAY better! Yours look SUPER moist and fresh! THANK YOU!

  21. Oh my goodness, I am drooling over here. This is one of my favorite ‘treats’ from starbucks but I have never thought of trying to make them myself. YUMMY! Thanks for sharing

      1. How long could you freeze them for? I’m making then in bulk like 6doz of them and would like to make them now and freeze.

        1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. I’ve kept them for a couple of months in the past (we eat them pretty quickly usually).

  22. What I love best is that I have all of these ingredients at home. Copycat recipes can be so expensive, but this one is totally doable.