Description
These Cranberry Bliss Bars are a delightful Starbucks copycat recipe featuring a buttery blondie base studded with dried cranberries and white chocolate, topped with a creamy orange-vanilla frosting, more cranberries, and a white chocolate drizzle. Perfect for holiday celebrations or anytime you crave a rich, festive treat.
Ingredients
Blondie Base
- 1½ cups unbleached all-purpose flour (7.5oz, 213g)
- 1 teaspoon baking powder (3g)
- ½ teaspoon table salt (3g)
- 12 tablespoons unsalted butter (6oz, 170g)
- 1½ cups packed light brown sugar (10.5oz, 298g)
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange zest (3g)
- ¾ cup dried cranberries, loosely packed (3.5oz, 100g)
- 1⅓ cups white chocolate, chopped or white chocolate chips (8oz, 227g)
Frosting
- 1⅔ cups white chocolate, melted (10oz, 283g)
- 8 oz cream cheese, softened (227g)
- 1½ cups confectioners’ sugar, sifted (6oz, 170g)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest (3g)
Topping
- ½ cup dried cranberries, roughly chopped, loosely packed (2.3oz, 65g)
- ⅔ cup white chocolate, melted (4oz, 113g)
Instructions
- Prepare Oven and Pan: Adjust oven rack to the middle position and preheat oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray, then line with parchment paper trimmed to fit with an overhang for easy removal. Spray parchment lightly as well.
- Browning the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue heating and stirring as it bubbles and foams, pushing foam aside to watch for milk solids to turn golden brown. Once browned, immediately transfer butter to a bowl to stop cooking and let cool.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix cooled browned butter and brown sugar until combined. Add eggs, vanilla extract, and orange zest, mixing thoroughly.
- Form Batter: Using a rubber spatula, fold dry ingredients into wet mixture just until combined. Fold in white chocolate pieces and dried cranberries. Spread batter evenly in prepared pan, smoothing the top.
- Bake Blondie: Bake in preheated oven until edges are golden brown and top is set, about 18 to 22 minutes. Do not overbake. Remove and cool on wire rack to room temperature.
- Prepare Frosting: In a medium bowl, combine melted white chocolate, softened cream cheese, confectioners’ sugar, vanilla extract, orange juice, and orange zest. Mix with electric mixer or whisk until fluffy and well combined.
- Apply Frosting: Spread the frosting evenly over the cooled blondie bars.
- Add Toppings: Sprinkle roughly chopped dried cranberries over frosting, then drizzle melted white chocolate over the top for decoration.
- Chill and Slice: Refrigerate bars until frosting is firm, ensuring neat slicing. Using parchment overhang, lift bars out of pan and cut into triangles.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness and frosting texture.
Notes
- Browning the butter adds a nutty depth of flavor that elevates the blondie base.
- Be careful not to overbake the blondie to keep it moist and chewy.
- The frosting should be chilled thoroughly before slicing to avoid messy cuts.
- Use parchment paper with overhang for easy removal from the pan.
- White chocolate can seize if overheated; melt gently using a double boiler or microwave in short bursts, stirring often.
- These bars can be frozen for up to 1 month; thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
