Description
Recreate the beloved Starbucks Cranberry Bliss Bars at home with this ultimate copycat recipe. These festive blondies boast a tender, buttery base loaded with white chocolate chips and dried cranberries, topped generously with a luscious cream cheese frosting, orange zest, chopped cranberries, and a white chocolate drizzle. Perfect for holiday gatherings or whenever you crave a sweet seasonal treat.
Ingredients
Scale
Blondie Base
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup whole dried cranberries
Frosting and Topping
- 8 ounces (1 block) full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/2 tablespoon fresh orange zest (for frosting)
- 1/2 cup finely chopped dried cranberries (for topping)
- 1/2 cup white chocolate chips (for drizzle)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies after baking.
- Melt Butter: Melt 1 cup of unsalted butter using a microwave-safe bowl or a small saucepan. Allow it to cool slightly before proceeding.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with 1 cup of packed light brown sugar and 1/2 cup granulated sugar. Whisk until smooth. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract and 1 tablespoon fresh orange zest.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter. Gently fold in 1 cup white chocolate chips and 1 cup whole dried cranberries.
- Bake Blondies: Pour the batter evenly into the prepared pan and spread it out. Bake for 25 to 30 minutes, or until the edges are golden brown and a skewer inserted in the center comes out with moist crumbs.
- Cool Blondies: Cool the blondies in the pan on a wire rack for 1 to 2 hours until completely cool. This step is crucial before frosting.
- Prepare Cream Cheese Frosting: In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth and creamy. Beat in 1 teaspoon vanilla extract and 1/2 tablespoon fresh orange zest. Gradually add 3 cups powdered sugar, beating until the frosting is light and fluffy.
- Frost Blondies: Use the parchment overhang to lift the cooled blondies out of the pan. Spread the cream cheese frosting evenly over the top.
- Add Toppings: Sprinkle 1/2 cup finely chopped dried cranberries over the frosting. Melt 1/2 cup white chocolate chips and drizzle the melted chocolate decoratively on top of the cranberries.
- Set and Serve: Refrigerate the frosted blondies for at least 1 to 2 hours to allow the frosting to set. Cut into squares or rectangles and serve.
Notes
- Ensure the blondies are completely cool before frosting to prevent the frosting from melting.
- Use full-fat cream cheese for best texture and flavor in the frosting.
- For extra citrus flavor, zest the orange fresh just before adding it to the batter and frosting.
- Store the bars refrigerated in an airtight container to keep the cream cheese frosting fresh.
- Allow refrigerated bars to come to room temperature slightly before serving for the best taste and texture.
