cranberry bliss bars

cranberry bliss bars:- When it comes to holiday desserts, this is without a doubt my favorite option to prepare. During the holiday season, they are wonderful for a variety of occasions, including parties, gift-giving, and everything else in between. Check out some of our other favorite holiday recipes, such as the best chocolate pecan pie and candy cookie bark, for even more holiday recipes.


cranberry bliss bars

Cranberry Bliss Bars {Better Than Starbucks} - FeelGoodFoodie



  • 1 cup(2 sticks) butter, melted
  • 1 1/2 cupspacked brown sugar
  • 2eggs
  • 1 teaspoonorange extract
  • 1 teaspoonvanilla extract
  • 1/2 teaspoonground ginger
  • 1 teaspoonbaking powder
  • 1/2 teaspoonsalt
  • 2 cupsall purpose flour
  • 1 cupwhite chocolate chips
  • 3/4 cupCraisins


See Also: Pierogi Casserole Recipe



  • 8 oz.cream cheesesoftened
  • 1 1/2 cupspowdered sugar
  • 1/2 teaspoonorange extract
  • 1/2 teaspoonvanilla extract
  • 1/3 cupCraisinsroughly chopped
  • 2squares white baking chocolate or almond barkmelted


  • Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper. *see notes
  • Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t overmix.
  • Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
  • To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles and enjoy!


  • What pan works best: I’ve made these successfully using two sizes of pans; a 15×10 jelly roll pan, or a 9×13 jelly roll pan (rimmed baking sheet.) The larger size pan will lend to thinner bars, and the smaller pan will make thicker bars which are more similar to the true Starbucks version. Either will work, but the 9×13 pan is what I prefer to use. If you don’t have a 9×13 jelly roll pan, you can also use a regular 9×13 pyrex casserole dish.
  • Line your baking pan: for easier removal and cutting of your cranberry bliss bars, line your pan with parchment paper that overhangs on the sides. This will allow you to “lift” the bars out of the pan and slice them easily.
  • Orange extract is essential! Don’t skimp on it. It really brings out the true flavor of these bars! If you don’t have orange extract or are unable to find it, you can  substitute with 1 teaspoon of orange zest and 1 teaspoon of orange juice.
  • Frosting: The frosting on these is slightly thinner than the Starbucks version, but will set up well once refrigerated. If you prefer a thicker frosting, feel free to add an additional 1/2 cup of sugar.
  • Topping: You can use either white baking chocolate or almond bark for the topping. Both are easy to melt in the microwave. To make the pretty streaks on top of the bars, dip a fork into the melted chocolate then shake gently over the top over the bars.
  • How to store: once the bars are sliced, place them in an airtight container and store in the refrigerator for up to five days.
  • How to freeze: Prepare and slice as directed. Place the bars in the refrigerator for at least four hours, then cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
  • How to make gluten free: In order to make these bars gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
calories: 289kcalcarbohydrates: 39gprotein: 2gfat: 14gsaturated fat: 8gcholesterol: 45mgsodium: 163mgpotassium: 89mgsugar: 29gvitamin a: 385iucalcium: 49mgiron: 0.8mg

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