Copycat Starbucks Cranberry Bliss Bars

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

As I re-write this recipe, this time with Starbucks having discontinued selling the original Cranberry Bliss bars, I am twice as happy to share this recipe. A true holiday favorite, these bars are one of the most delicious treats the famous coffee company used to carry. Each year when holidays come around and I make a batch of these wonderful Cranberry Bliss Bars I am thankful that my friend Olya shared this recipe with me.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

Being able to re-create the authentic flavor of the Cranberry Bliss Bars makes me giddy with excitement.  These bars are as fun to make as they are to eat. I cut my bars into pretty small pieces, which makes them really cute in my opinion.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

I am not sure why Starbucks decided to change up the recipe for the bars and replace their original cookie-like crust with a cake-like one, but I do not like the one they have right now. Or, should I say, I just like the ones they had before better.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

So to replicate the base in the recipe for these bars the base is made to be a little more dense, holding well to the spread of the cream cheese frosting, cranberries and white chocolate.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

The white chocolate in both the crust and the drizzle on top creates a nice balance for the tartness of the Craisins.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

Even though the recipe has several steps involved, they are all pretty basic and simple to execute. See for yourself and enjoy a traditional holiday treat with a cup of hot cocoa or tea!

Copycat Starbucks Cranberry Bliss Bars

Makes:  One 12×16 baking sheet
Ingredients

  • 1½ sticks butter (softened, not melted)
  • ½ tsp salt
  • 1¼ cup packed brown sugar
  • 1½ cup flour
  • 3 eggs
  • ½ tsp baking powder
  • 2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger (or 1/4 to 1/2 tsp powdered ginger)
  • 1½ tsp vanilla extract
  • ¾ –1½ cups Craisins (dry cranberries)
  • 4 oz. white chocolate chips

For decoration

  • ½ cup Craisins (dry cranberries)
  • 2 oz white chocolate chips

Frosting

  • 4 oz cream cheese
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (put only  1 1/2 – 2 cups if you do not like them very sweet)
  • 4 t.sp. lemon juice (about 1 lemon)

How to make Copycat Starbucks Cranberry Bliss Bars:

Preheat oven to 350F with the rack in the middle. Line a 12×16 inch baking sheet with foil or parchment paper. Set aside.

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add cranberries & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12×16 inch baking pan. Bake for about 20 minutes or until the middle is baked through. Do not overbake or the bars will be very dry. Allow to cool.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!How to make the frosting:
Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

Place the white chocolate in a cup and microwave for about 40-50 seconds in 7-8 increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles. The pictures below are of a half portion. Full portion will give you twice as many bars as you see below.

Copycat Starbucks Cranberry Bliss Bars

4.8 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12x16

Ingredients

Makes: One 12x16 baking sheet

For the Base

  • 1½ sticks butter (softened, not melted)
  • ½ tsp salt
  • 1¼ cup packed brown sugar
  • 1½ cup flour
  • 3 eggs
  • ½ tsp baking powder
  • 2 tblsp minced crystallized ginger or 1 teaspoon finely grated fresh ginger
  • 1½ tsp vanilla extract
  • ¾ –1½ cups Craisins (dry cranberries)
  • 4 oz. white chocolate chips

For decoration

  • ½ cup Craisins (dry cranberries)
  • 2 oz white chocolate chips

Frosting

  • 4 oz cream cheese
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (put only 1½ - 2 cups if you do not like them very sweet)
  • 4 tsp lemon juice (about 1 lemon)

Instructions

  1. Preheat oven to 350F with the rack in the middle. Line a 12x16 inch baking sheet with foil or parchment paper. Set aside.

Make the Base:

  1. Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, flour & baking powder and stir everything together. Add Craisins & white chocolate and fold them in. Using wet hands or wet spatula spread the batter evenly in a 12x16 inch baking pan. Bake for about 20 minutes until the middle is baked through. Do not overbake or the bars will be very dry. Allow to cool.

How to make the frosting:

  1. Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Using a beater or a whip attachment beat/whip everything together until creamy, about 4-5 minutes.
  2. Place the white chocolate in a cup and microwave for about 40-50 seconds in 7-8 increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag and twist the end around the chocolate. When ready to drizzle, snip the end with scissors.

Asssemble:

  1. Spread the frosting over the cooled down crust. Sprinkle the craisins on top. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch, about 2 hours. This will make it easier to cut the bars
  2. Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

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Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

 

So are you a fan of Starbucks’? Do you like the new bakery they are using now or are you missing the old stuff, like me?

 

Copycat Starbucks Cranberry Bliss Bars - copy of the original Cranberry Bliss Bar. by Let the Baking Begin!

 

 

Bon Appetite & Happy Pinning!
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Comments

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  • natashaM

    These are so much better than from Starbucks!!!!

    · Reply
    • Why couldn’t agree more Natasha lol. Thank you 🙂

      · Reply
  • Oh this looks delish!

    · Reply
  • Marin these look so so amazing! I can eat that icing through the screen. And don’t even get me started on your shots! A-MAZING! What lens do you use if you don’t me asking?

    · Reply
  • I’m so thankful for all you did! Happy Thanksgiving to you and your family! Many Blessings! 🙂

    · Reply
    • No problem Valya! Blessings to you and your family as well!

      · Reply
  • Kim

    Help! I’m right in the middle of making these delicious looking bars and I’m wondering if I’m supposed to use baking soda or baking powder? The ingredients list says “baking powder” and the directions say “baking soda”!

    · Reply
    • Thanks Kim! I already edited the post to reflect the correct ingredient.

      · Reply
  • Kim

    I bought fresh cranberries but now notice in your photo that they dont look whole, they look a little smashed. Did you use whole cranberries?

    · Reply
    • The recipe uses Craisins (or dry cranberries), not fresh cranberry 🙂

      · Reply
  • cookienameddesire

    Oh my gosh, this is amazing!! I loved the cranberry bliss bars, so this is absolutely a must-have for my kitchen! Pinned!

    · Reply
  • may

    i had to make a lot of changes to this recipe, luckily it was a huge hit. i recommend REAL cranberries for the mix, gives it that tart taste which is needed since this is a very sweet treat. i also found that the recommended pan size is waaaay too big and the baking time was off. it took me 25 min! for the frosting, i would recommend all 8 oz of cream cheese and maybe only 2 cups of powdered sugar (thats up to you). i also omitted the chocolate drizzle on top completely – would make it too sweet.

    · Reply
    • Hi May,
      I’m glad you were able to adjust the recipe to your own taste!
      While all of those changes are great, they would not produce the flavor of what we knew as the original Starbucks Cranberry Bliss Bar. That doesn’t mean that either one is less tasty 🙂

      · Reply
  • Lyubomira

    I saw these on IG the other day, but came back to pin the recipe, since I love them! Definitely making them soon!

    · Reply
    • Thanks Lyubomira! they really are awesome 😀

      · Reply
  • I want to make these. Can I use any dried fruit, like cherries you think? My kids are the biggest craisins fans:/

    · Reply
    • I guess if you don’t like crasins then any dried fruit with a bit of sourness will work. But I do think they’re best with Cranberries 🙂

      · Reply
  • […] Copycat Starbucks Cranberry Bliss Bar from Let the Baking Begin! […]

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  • dawn

    Wld ground ginger powder work?

    · Reply
    • Hmm.. I am not sure, because I don’t know what ground ginger powder tastes like…

      · Reply
      • Chelsea

        If you’re going to use ginger powder, scale back the amount A LOT. That’s what I used since it was already in my pantry and they ended up tasting like really strong gingerbread with cream cheese and cranberries. I’ll not skimp and get the fresh ginger next time.

        · Reply
    • Joy

      These are awesome! I used a tiny bit of powdered ginger, just right.

      Also, I had some tangerines and only one lemon so I mixed the juices for the base and the frosting…very good also! Tis the season again!

      Thanks

      · Reply
  • Shari

    These turned out fantastic! I added a little orange zest to the batter and sprinkled some on top and yum! Easy to make too.

    · Reply
    • That sounds awesome! I am glad it all worked and you liked the bars! Thanks for using my recipe!

      · Reply
  • […] Copycat Starbucks Cranberry Bliss Bar […]

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  • […] Cranberry Bliss Bars by Marina for Let the Baking Begin […]

    · Reply
  • Made these last night as a Halloween treat for my coworkers. I love the sweet and tangy combination. Great addition to my Christmas cookie recipes. BTW I used baking powder – I didn’t see that you edited and suggested baking soda – oh well they turned out fine! Delicious!

    · Reply
  • Angie

    How many bars do you yield from a recipe?

    · Reply
    • Hi Angie,
      It really depends how small or how big you cut them. This recipe makes one 12″x16″ sheet. I hope this helps.

      · Reply
  • Hi! Great recipe, looking forward to try it! I have just one question, actually two. 🙂 You said you used minced crystallized ginger but I can’t find it here I live but I have ginger in powder as a spice for cooking (I hope I explained well), can I use that one instead?
    And it came into my mind – instead of decorating bars with dry cranberries, could pomegranate seeds would do the trick? I don’t mind dry cranberries (as I’m going to use them in the dough anyway) just thought we have pomegranate season here and I have a lot of them at home, I’d like to use them in this recipe, like hey, why not? 🙂 Looking forward to hear what do you think of my interpretation!
    Paula

    · Reply
    • Hi Paula,

      Thank you!
      I think you can use may be 1/2 a teaspoon of powdered ginger instead, or 1 tsp of fresh ginger.

      I love the idea of using the pomegranate seeds instead of dry cranberries. I am not sure if it’s going to be the same thing, but I’m sure it will be delicious still.

      Hope to hear from you once you make it 🙂

      Thanks Paula for your questions!

      · Reply
  • Rainy day here in Myrtle Beach. I’m going to bake these and ignore the rain! Thanks

    · Reply
  • Deb Iverson

    These are fabulous just the way the ingredients are as listed. Took a little bit (5 stores) to find the crystalized ginger but well worth it. I took it to work and had co workers asking to pay me to make it for them!!! THANK YOU! I am making my first batch for this year today!

    · Reply
  • […] Copycat Starbucks Cranberry Bliss Bars – Let The Baking Begin […]

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  • Amanda

    Baking these right now! Unfortunately I used baking powder as per the ingredient list then noticed now that it says baking soda in the directions. The batter tasted good though so hopefully it is OK… Also totally raw after 10 minutes. Fingers crossed they come out OK in the end!

    · Reply
    • Baking powder is right 🙂 I corrected it in the printed version 🙂 Hope they came out good 😀

      · Reply
      • Amanda

        Phew! They did. Had to freeze them to stop “sampling”. Thanks for the recipe, these are going into the regular Christmas rotation!

        · Reply
        • That’s awesome! Thanks for using my recipe Amanda!

          So did you end up baking it for longer than 10 min, or were they ok at 10 minutes?

          · Reply
  • Suzanne

    The top recipe calls for Craisins and the bottom printable version calls for just cranberries. I was ready to use fresh cranberries until I noticed the discrepancy. Craisins for the batter and the topping worked fine although next time I’ll try fresh cranberries, halved. Also, I used 1 t ground ginger and the bars tasted great.

    · Reply
    • Hi Suzanne,
      I corrected the discrepancy and you were right to use Craisins in both the dough and the topping 🙂

      · Reply
  • Marina

    These look amazing and I’m in the middle of baking them right now and after 12 minutes in the oven they look raw still!! My sister told me she baked them for 17-20 minutes at her house as well. I didn’t know that before I took them out! Did I do something wrong? They were on the middle rack, at 350°….. I’m supposed to make these for a party next week and I’m glad I decided to test them today!!

    · Reply
    • This batter is like chocolate chip cookie batter, if you wait until they look done then they will be overcooked and not moist. I baked them in a preheated oven for not more than 12 minutes, but If you want to bake them for 15 and remove them. Next time you’ll feel more comfortable cooking them for less if they look too dry.

      · Reply
    • If the batter is puffed up all the way in the middle and is not runny when you take it out of the oven, it’s done.

      · Reply
  • Amanda

    Do you store these in the fridge or at room temp?

    · Reply
  • Marlene

    I don’t know where you live, but Starbucks in Lexington KY still sells these every Christmas. I just bought a box of 6 today – they were on sale! Yum my favorite Christmas treat!

    · Reply
    • Oh we have Cranberry Bliss Bars here at Starbucks too, but it’s just not the same ever since they changed bakeries for their baked goods 🙂

      · Reply
  • Lanie

    This is a great recipe but i will agree the baking time is way off. I baked mine for 13 minutes and the middle was completely raw. I just tossed the whole thing in the trash. I would make this recipe again but will bake it twice longer as some of the ladies mentioned it. Also will agree with some of the reviews the frosting is way too sweet. Will do 8 oz of cream cheese and 2 cups of sugar.

    · Reply
    • Hi Lanie,

      I’m sorry it didn’t work the first time 🙁 What size baking sheet did you use?

      In all of my recipes I try to give an approximate baking time, which is then followed by “or until it’s baked through” note, because for different ovens the baking time might vary (different ovens bake differently, same goes when you use a silpat or parchment paper).

      For me it only took about 10-13 minutes to bake it, but because more people had the same problem, I increased the recommended bake time in the recipe.

      I think adding more cream cheese and decreasing powdered sugar if you don’t like it this sweet is a great idea!

      Thank you for your feedback Lanie!

      · Reply
  • Rachel

    I made this last week. They were so easy and came out perfect. These go on my favorites list and I will definitely make them again! I did use the full amount of powered sugar for the frosting and it was sweet. I think next time I will use less (as advised in the recipe) and see which one I like better. Thank you for a wonderful and easy recipe!

    · Reply
  • Kristen

    I have a 11 x 16 cookie sheet that’s 1 inch deep. I see you refer to a “baking pan” of the same size. Will my cookie sheet do or do I need something deeper?

    · Reply
  • Natalie

    Hi! Some of my family members are allergic to ginger. Should I not put any ginger? Or is there anything I can replace that with? Thanks!

    · Reply
  • Alison

    So excited to make this reciepe for Thanksgiving dessert!

    I would like to make Wednesday night in preparation for Thursday. I know you advise a cooling time. Do you recommend I let it set and then put in the fridge overnight or leave out and covered?

    Thanks a bunch!!!

    · Reply
    • Hi Alison, you can leave it out uncovered to set and then refrigerate it, or cover and leave at room temperature. I personally like it from the fridge 🙂

      · Reply
  • Ian McKenna

    This recipe nailed it. I tried the others (twice) and they were too “cakey”. Leaving out the white sugar, cutting back the flour and the butter makes them chewier and truer to the original. I adjusted to put a tsp of orange flavoring in the cake (along with the vanilla) and that seemed to bring the flavor out a bit more. Spreading the batter with a knife was easier (and less frustrating than a spatula….left all 3 cups of confectioners sugar in. Also it baking powder not baking sofa. The detailed instructions are great !

    Best cranberry bliss bar recipe out there

    · Reply
  • Beth

    These were awesome! Just wondering the best way to store them since I want to eat them all but know I shouldn’t? Thanks for the recipe.

    · Reply
    • Thanks Beth! I know how tempting it is, but be strong! lol

      Either in the fridge, or on the counter is fine -just depends if you like them really cold or room temperature.

      · Reply
  • Jackie

    How much butter? In cups or TBSP

    · Reply
  • Marti Ann

    LOVE…LOVE…LOVE… these! Thanks for the recipe. I had a student in my bakery class make these about two years ago. When she gave me her supply list she asked for cranberries and craisins. She made the bars with whole fresh cranberries and used craisins on top for the garnish. I have since made them both ways and love them both. The fresh cranberries give a little tart flavor which is so delicious. I’ve never had the Starbucks version, but I brought them to my teacher friends at work who said they were better than Starbucks! Thanks again for sharing.

    · Reply
  • Cathy Southerland

    Just had my first bite of these today! Truly wonderful. I’m making cookies for our homeless shelter and wondering if I can make this with a cake mix?! Sure would save some time if you know how! Thanks Cathy.

    · Reply
  • Just made these. I ended up putting 6oz of cream cheese instead of 4oz for the frosting. I also had to use dried, sweetened cranberries from Whole Foods bulk. The cranberries are really sweet. I think I also put slightly too much lemon juice. But they are still good! Thanks for the recipe.

    · Reply
  • Karen

    This recipe is a keeper. I made them yesterday and gave them as gifts to some of my neighbors. I used less brown sugar in the batter and less icing sugar in the frosting. Too be honest, I could even used less sugar in the batter. That is me. I do not like anything too sweet.
    Thank you SO much for this recipe!
    I gave 4 stars as too much sugar for me.

    · Reply
  • Lynne

    Just made these but I had to change the icing a little as I had no lemon, added lime instead, and then… I added some ground fresh ginger to the frosting as well. OMG so so Good!

    · Reply
  • […] sounds like a treat that should be eaten year-round. We found this delicious recipe from Let the Baking Begin so you can make them at home whenever you […]

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  • Ashley

    Salted or unsalted butter?

    · Reply
  • Terry Melcher

    Can I freeze these? I can’t wait to make them for everyone coming home for Thanksgiving,

    · Reply

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