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Small Batch Cranberry Bliss Bars Copycats

Modified: · Published: by · This post may contain affiliate links · 7 Comments

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I haven't seen them at Starbucks yet, but I'm hoping Cranberry Bliss Bars will be making their appearance soon. For now, here's another quick and easy copycat version baked in an 8 inch square pan. These are a bit darker than the ones Starbucks sells and have ginger rather than orange. Feel free to add a little orange zest if you like those flavors.

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cranberry bliss bars

Taste of Home Cranberry Bars

This recipe is based on one from Taste of Home called White Chocolate Cranberry Blondies. My version is halved , made in one bowl, and baked in an 8 inch square pan. In addition, I've added crystallized ginger and used a regular cream cheese frosting rather than a white chocolate cream cheese frosting. There's plenty of white chocolate in the bars, so you won't miss it in the frosting.

cranberry bliss bars

If you'd like to try a different copycat recipe, I also have an older Cranberry Bliss Bars clone designed for a 15x10 inch pan.

Tips for Baking Small Batch Cranberry Bliss Bars

  • Use a lower protein flour like Gold Medal or Pillsbury, preferably bleached, for a slightly softer crumb.
  • Add a teaspoon or two of orange zest if you like.
  • These bars are supposed to be dense, so don't whip the batter but rather mix everything together.
  • Amount of cranberries and white chocolate is just a suggestion! Use more or less to taste.

Recipe

cranberry bliss bars

Small Batch Cranberry Bliss Bars Copycats

Cookie Madness
Small Batch Cranberry Bliss Bars Copycats are baked in an 8 inch square pan. These are a bit darker than the ones Starbucks sells and have ginger rather than orange. Feel free to add a little orange zest if you like those flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
 

  • 6 tablespoons salted or unsalted butter (85 grams)
  • ¾ cup packed brown sugar (150 grams) -- light or dark okay
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt increase to ¼ if using unsalted butter
  • ⅛ teaspoon ground cinnamon
  • 1 cup plus 2 T. all-purpose flour (145 grams)
  • 2 tablespoons chopped crystallized ginger double if you love ginger
  • ⅓ cup dried cranberries use more if desired
  • 2-3 oz white chocolate cut into chunks

Frosting

  • 4 oz softened cream cheese (114 grams)
  • 2 tablespoons softened butter (28 grams)
  • 1 ½ cups sifted confectioners’ sugar
  • ½ teaspoon vanilla
  • Optional: Extra white chocolate for drizzling

Instructions
 

  • Preheat oven to 350°F. Grease an 8 inch baking pan and line with parchment or line with foil and grease the bottom.
  • In a mixing bowl, stir together cooled melted butter and brown sugar.
  • By hand (wooden spoon or heavy duty scraper), beat in the egg and vanilla.
  • Add the baking powder and cinnamon and stir until well mixed, then add the flour and stir until incorporated. Stir in the dried cranberries, ginger and white chocolate.
  • Spread batter evenly in the pan (it will be thick), then bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Let cool completely on a wire rack.
  • To make the frosting, beat cream cheese and butter together, then gradually add powdered sugar, beating until smooth. Beat in vanilla. Spread over the bars. ISprinkle with cranberries. Chill for about an hour to set the icing somewhat.
  • Store in a covered container. The bars soften somewhat as they sit, so they taste a little better after they' sat, covered, for a bit.

Notes

Optional: If you feel like it, melt some white chocolate in the microwave and drizzle across the top. You can melt white chocolate without any coconut oil if you use a medium setting and stir every 30 seconds. If using white chips, toss with a little coconut oil, microwave at a medium setting and stir every 30 seconds. Drizzle over.
Chill until top is set, then lift from pan and cut into triangles.
Keyword Starbucks
Tried this recipe?Let us know how it was!

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  1. Kerstin says

    What a fun trip, they all look delicious! Hope we get a recap on NYC too 🙂

  2. Liz@HoosierHomemade says

    It was so GREAT to meet you! I had a blast!
    Thanks so much for mentioning my Twix Bars!
    Hopefully we can meet up again soon 🙂
    ~Liz

  3. Rachel says

    Sounds like a fun time and great recipes all around! I really can't wait to try some of them.
    And I have to say... I keep eyeballing the cake stand the cookies are on in the second picture. Wish I knew where to get it. I've been in search of a great one for SO long.

  4. Nancy Baggett says

    Those desserts do look amazing, especially the pecan bars. I've done ones with honey and hazelnuts in the past and they are delish, but these look equally tasty. Gotta admit though that I used butter! BTW, if you're interested in gluten-free sweets, I have a choc-peanut butter brownie posted not that you really can't tell is g-free--my daughter-in-law loved 'em!

  5. Mackenzie @ The Caramel Cookie says

    Everything looks so yummy! Glad you had a good time!

  6. Katrina says

    Happy you got to go. A little jealous. 😉
    Glad it was so fun. Hope the rest of NYC was, from FB, I can see that it was.

  7. Camille says

    Those are some amazing looking desserts!
    I would love to attend an event like that!