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Starbucks Cranberry Bliss Bar

Starbucks Cranberry Bliss Bar - recipe card
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These homemade Cranberry Bliss Bars replicate the beloved Starbucks treat with a chewy blondie base studded with dried cranberries and white chocolate chips, topped with a tangy cream cheese frosting and a final drizzle of white chocolate. Each bar is perfectly balanced between sweet, tart, and creamy, making them an irresistible dessert for any occasion.

Ingredients

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  • 2 tbsp unsalted butter, melted
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 6 tbsp all-purpose flour
  • 1/8 tsp baking powder
  • pinch kosher salt
  • 3 tbsp dried cranberries
  • 3 tbsp white chocolate chips
  • 1 oz cream cheese, softened
  • 1/2 tbsp unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 tbsp dried cranberries, chopped
  • 1 oz white chocolate, melted

Instructions

  1. Preheat oven to 350°F (177°C). Line a 5×5-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. If you don’t have a 5×5 pan, you can use a 4×6-inch mini loaf pan or scale the recipe to fit an 8×8-inch pan by multiplying all ingredients by 4.
  2. In a medium bowl, whisk together the melted butter and brown sugar until smooth and no lumps remain. Whisk in the egg and vanilla extract until fully incorporated; the mixture should be thick and glossy.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and fold gently with a rubber spatula just until combined — do not overmix, or the bars will be tough.
  4. Fold in the dried cranberries and white chocolate chips until evenly distributed. The batter will be thick and chunky. Transfer the batter to the prepared pan and spread evenly to the edges using an offset spatula or the back of a spoon.
  5. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should feel set but spring back lightly when pressed; do not overbake as the bars will continue to cook from residual heat.
  6. Let the blondie cool completely in the pan on a wire rack, about 30 minutes. Once cool, use the parchment overhang to lift the bar out and place it on a cutting board.
  7. While the base cools, make the frosting: In a small bowl, beat the softened cream cheese and butter together with a hand mixer or whisk until smooth and fluffy, about 1 minute. Add the powdered sugar and vanilla and beat until creamy and spreadable. If too thick, add 1/2 tsp milk; if too thin, add more powdered sugar.
  8. Spread the cream cheese frosting evenly over the cooled blondie using an offset spatula. Refrigerate for 15 minutes to set the frosting slightly before adding the topping.
  9. Prepare the topping: Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring after each, until smooth. Alternatively, use a double boiler. Let cool slightly so it’s still fluid but not hot.
  10. Sprinkle the chopped dried cranberries over the frosting. Drizzle the melted white chocolate over the top in a zigzag pattern using a spoon or a piping bag with a small tip.
  11. Refrigerate the assembled bars for at least 30 minutes to fully set the drizzle and frosting before slicing. For the neatest cuts, use a sharp chef’s knife wiped clean between slices.
  12. Cut into 4 equal bars (approximately 2.5×2.5 inches each) and serve. For storage, see notes.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. To bring to room temperature, let sit at room temperature for 10 minutes for a softer texture.

Nutrition

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Find it online: https://copycatkitchenco.com/starbucks-cranberry-bliss-bar/