I love how these bars bring the festive flavors of cranberry and orange into a chewy, buttery treat that’s impossible to resist. They’re simple to make, yet they feel so special. Whether I’m baking them for a holiday party or just to enjoy with coffee, they always impress. The balance of sweet white chocolate and tangy cream cheese with bursts of cranberry is downright addictive.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the blondie base:
unbleached all-purpose flour
baking powder
table salt
unsalted butter (browned or plain)
packed light brown sugar
large eggs
vanilla extract
finely grated orange zest
dried cranberries
white chocolate (chopped or chips)
For the frosting:
white chocolate (melted)
cream cheese (softened)
confectioners’ sugar (sifted)
vanilla extract
orange juice
finely grated orange zest
For the topping:
dried cranberries (roughly chopped)
melted white chocolate
Directions
I start by preheating the oven to 350°F and adjusting the rack to the middle position.
I spray a 9×13-inch baking pan with nonstick spray, line it with parchment (leaving overhang for easy lifting), and spray again.
To brown the butter, I melt it over medium heat until golden and fragrant, stirring constantly. I then transfer it to a bowl to cool.
I whisk together the flour, baking powder, and salt in one bowl. In another, I mix the browned butter and brown sugar until smooth, then stir in the eggs, vanilla, and orange zest.
I fold the dry ingredients into the wet just until combined, then fold in the cranberries and white chocolate.
I pour the batter into the prepared pan and smooth the top. It bakes for about 18–22 minutes until golden at the edges and set on top. I cool the blondies completely.
For the frosting, I mix the cream cheese, melted white chocolate, confectioners’ sugar, vanilla, orange juice, and zest until fluffy and smooth, then spread it over the cooled bars.
I sprinkle chopped dried cranberries on top and drizzle with melted white chocolate.
After chilling the bars to set the frosting, I lift them out with the parchment and cut into triangles.
Servings and Timing
This recipe makes 24 servings. It takes about 15 minutes to prep, 25 minutes to bake, and a total of 40 minutes from start to finish (plus chilling time for the frosting to set). Perfect for feeding a crowd or keeping on hand for the week.
Variations
I sometimes swap the orange zest for lemon zest if I want a slightly different citrus note.
For a nutty twist, I fold in some chopped pistachios or pecans with the white chocolate.
Not a fan of cream cheese? A simple white chocolate ganache topping also works beautifully.
I’ve made them gluten-free using a 1:1 flour substitute with great results.
To make them a little less sweet, I cut the sugar slightly or use a darker white chocolate.
Storage/Reheating
I store these bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them either whole or pre-cut: first freezing until firm, then wrapping tightly in plastic and foil. They thaw beautifully in the fridge overnight. I find cutting after thawing keeps the edges soft and prevents drying out.
FAQs
What makes these bars taste like the Starbucks version?
I think it’s the combination of white chocolate, cranberries, cream cheese, and orange zest that nails the Starbucks flavor. Browning the butter adds a deeper richness too.
Can I use regular butter instead of browning it?
Yes, I sometimes just melt the butter without browning. It still tastes delicious, though browned butter adds an extra layer of flavor.
Can I use fresh cranberries instead of dried?
I don’t recommend it. Fresh cranberries can release too much moisture and throw off the texture. Dried cranberries work best here.
How do I get clean cuts when slicing?
I chill the bars thoroughly so the frosting firms up, then use a sharp knife wiped clean between cuts. Lifting the bars out with parchment overhang helps a lot too.
Can I make these ahead of time?
Definitely. I often make them a day in advance and store them in the fridge. They actually taste even better the next day once the flavors have melded.
Conclusion
These Cranberry Bliss Bars are one of my favorite bakes for the holidays—or any time I want something festive and comforting. The chewy base, creamy frosting, and cranberry-orange flavor combo make them irresistible. They’re easy to make, store well, and taste just like the ones from the coffee shop—maybe even better.
These cranberry bliss bars are soft, chewy blondies loaded with white chocolate and dried cranberries, topped with a creamy orange-kissed frosting just like the Starbucks favorite.
Ingredients
Beef Filling:
1.5 lbs lean ground beef
1 yellow onion, diced
1 tbsp chopped garlic
10.5 oz can condensed cheddar cheese soup
10.5 oz can condensed cream of mushroom soup
½ cup milk
½ tsp salt
½ tsp ground black pepper
2 cups shredded cheddar cheese, divided
Biscuit Topping:
1 box Cheddar Bay Biscuit mix (with seasoning packet)
1 cup shredded cheddar cheese
2 cups milk
¼ cup butter, melted
Fresh chopped parsley, for garnish
Instructions
Preheat Oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the Beef Mixture: In a large skillet over medium-high heat, cook ground beef and diced onion until beef is browned and onions are softened, about 7–8 minutes.
Stir in garlic, cheddar soup, cream of mushroom soup, ½ cup milk, salt, pepper, and 1 cup of shredded cheddar cheese. Mix until smooth and cheese is melted. Remove from heat.
Assemble the Casserole: Spread the beef mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
Prepare Biscuit Batter: In a large bowl, combine Cheddar Bay Biscuit mix (reserve seasoning packet), 1 cup shredded cheddar, and 2 cups milk. Stir until batter is smooth.
Pour the biscuit batter over the beef mixture in the casserole dish, spreading evenly.
Bake for 50–55 minutes, or until the biscuit topping is golden brown and fully cooked through.
Finish: Mix the melted butter with the reserved seasoning packet. Brush over the hot biscuit crust immediately after baking.
Let sit for 5 minutes before garnishing with parsley and serving.
Notes
Add a pinch of cayenne pepper or Worcestershire sauce to the beef for extra depth.
Swap ground beef for ground turkey for a lighter version.
Leftovers reheat well for lunch the next day!
Serve with green beans or a crisp salad for a complete meal.
