Description
Delight in these Tasty Starbucks Copycat Cranberry Bliss Bars, featuring a rich browned butter blondie base studded with dried cranberries and white chocolate, topped with a tangy cream cheese frosting, extra dried cranberries, and a white chocolate drizzle. Perfect for festive occasions or a sweet treat anytime.
Ingredients
Scale
For the Blondie Layer:
- 1 1/2 cups all-purpose flour (7.5 oz)
- 1 tsp baking powder
- 1/2 tsp table salt
- 12 tbsp unsalted butter (6 oz)
- 1 1/2 cups packed light brown sugar (10.5 oz)
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp grated orange zest
- 3/4 cup dried cranberries (3.5 oz, loosely packed)
- 1 1/3 cups white chocolate, chopped or chips (8 oz)
For the Frosting:
- 8 oz cream cheese, softened
- 1 1/2 cups confectioners’ sugar, sifted (6 oz)
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
- 2/3 cup white chocolate, melted (4 oz)
For the Topping:
- 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
- 1 2/3 cups white chocolate, melted (10 oz)
Instructions
- Prepare the Baking Pan and Oven: Preheat your oven to 350°F (175°C) and place the oven rack in the middle position. Spray a 9 by 13-inch baking pan with nonstick spray and line the bottom with parchment paper, leaving an overhang on two sides for easy removal. Spray the parchment paper again to prevent sticking.
- Brown the Butter: In a light-colored saucepan over medium heat, melt the unsalted butter, stirring frequently. Continue cooking until the butter foams and the milk solids turn golden brown. Remove from heat and pour the browned butter into a bowl, scraping in all the browned bits. Let the butter cool completely before use to deepen the flavor of the blondies.
- Mix the Dry and Wet Ingredients: Whisk together the all-purpose flour, baking powder, and table salt in a medium bowl. In a separate large bowl, whisk the cooled browned butter and light brown sugar until well blended. Add the beaten eggs, vanilla extract, and orange zest, then stir until smooth.
- Combine Batter and Bake: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined, avoiding overmixing. Fold in the chopped white chocolate and dried cranberries. Spread the batter evenly in the prepared pan, smoothing the top. Bake for 18 to 22 minutes until edges are golden and the top is set. Cool on a wire rack to room temperature.
- Prepare and Spread the Frosting: Beat together the softened cream cheese, sifted confectioners’ sugar, vanilla extract, orange juice, and finely grated orange zest in a medium bowl until fluffy and smooth. Spread the frosting evenly over the cooled blondies. Optionally chill for 10 minutes to help with decorating.
- Add Toppings and Finish: Sprinkle roughly chopped dried cranberries evenly over the frosted surface. Drizzle melted white chocolate decoratively over the top using a small zip-top bag with a corner snipped or a spoon. Refrigerate until the frosting and chocolate drizzle are firm and set for clean slicing.
- Slice and Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into triangles or desired shapes and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Notes
- Browning the butter adds a rich, nutty depth of flavor to the blondie base.
- Ensure the browned butter is cooled before mixing to avoid cooking the eggs in the batter.
- Use parchment paper with an overhang for easy removal of bars from the pan.
- Chilling the frosted bars before decorating helps achieve cleaner, neater chocolate drizzles.
- Store bars refrigerated in an airtight container to keep them fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Starbucks copycat, cranberry bliss bars, white chocolate blondies, cream cheese frosting, holiday desserts, cranberry bars, easy blondie recipe
