Recipes | Starbucks Cranberry Bliss Bar – with how-to video

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Bring a little bliss to your holiday gatherings with Starbucks Cranberry Bliss Bar.  A blondie cake base, topped with sweet cream cheese icing and tart dried cranberries, garnished with white orange drizzle.

If there are fruits for every season, cranberries might just be it for the holidays. Say hello to our Cranberry Bliss Bar. The sweet cream cheese icing and tart dried cranberries go perfectly with the hints of orange zest in the white drizzle.

Give one to a friend or enjoy a bar all to yourself. We know you’ll just love it. 

Starbucks cranberry bliss bar recipe how-to video

Starbucks Cranberry Bliss Bar recipe

 

 

a variation of starbucks cranberry bliss bar recipe

Starbucks cranberry bliss bars

Ingredients

  • ¾ cup butter, softened
  • ½ cup packed brown sugar
  • ¾ cup white sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1½ cup all purpose flour
  • 1 tsp ground ginger
  • ½ tsp salt
  • ½ tsp baking powder
  • ¾ cup sweetened dried cranberries, chopped
  • 4 oz white chocolate, chopped
  • ½ brick of cream cheese (4 oz)
  • 2½ cups icing/powdered sugar
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • ⅓ cup sweetened dried cranberries, chopped
  • ½ cup icing/powdered sugar
  • 1 tbsp milk
  • 2 tsp vegetable shortening
Instructions
  1. Using an electric mixer, beat together the butter with the brown and white sugars until smooth and creamy. Beat in the eggs and vanilla until smooth.
  2. In a separate bowl, whisk together the flour, ginger, salt and baking powder. Slowly pour the mixed dry ingredients into the butter and sugar mixture while beating. Stop beating once the mixture looks fairly smooth and there are no lumps. Stir in the ¾ cup chopped cranberries and chopped white chocolate.
  3. Pour the batter in a greased 13×9 cake pan and bake in a 350F oven for 25 minutes. Remove from the oven and cool completely.
  4. Make the frosting by beating together the cream cheese, icing sugar and lemon juice until smooth. Spread the frosting on top of the cooled cake. Sprinkle the ⅓ cup dried cranberries on top of the frosting.
  5. Whisk together the icing sugar, milk and shortening until smooth. Drizzle the icing on top of the cake.
  6. Cut into triangles or squares.
  7. These bars can be kept in the fridge for a couple weeks in the freezer for up to 3 months.