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cranberry bliss bars

Small Batch Cranberry Bliss Bars Copycats

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Cookie Madness


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


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


  • 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 large microwave-safe mixing bowl (this is another one where I use my Pampered Chef Batter Bowl), microwave butter until melted. Let cool slightly, then stir in the brown sugar.
  • After brown sugar is blended, beat in 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.


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.