This Starbucks Cranberry Bliss Bar Recipe Makes Dessert Even Tastier

Ingredients For This Starbucks Cranberry Bliss Bar Recipe

For the bars:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 ½ cups light brown sugar
• 1 large egg, plus 1 large egg yolk at room temperature
• 1 ½ teaspoons vanilla extract
• 3/4 cup dried cranberries, plus more for topping
• 1 3/4 cup white chocolate chips

For the icing:

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened (1 stick)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest optional

How To Make The Starbucks Cranberry Bliss Bar Recipe At Home

Instructions for the bars:

1. Adjust oven rack to the middle position and preheat oven to 350 degrees. Line an 8-inch square baking pan with a foil sling and coat with nonstick spray. In a medium bowl, mix flour and salt together. Set aside.
2. In a saucepan over medium heat, combine the butter and brown sugar. Heat, stirring often, until the sugar has dissolved. Continue to cook about 1 minute longer; the mixture should bubble but not boil. Cool slightly, about 10 minutes.
3. To the cooled mixture, add egg, egg yolk, and vanilla and stir with a wooden spoon to combine. Add the flour mixture and stir until just combined. Fold in dried cranberries and ¾ cup white chocolate chips.
4. Pour the batter evenly into the prepared pan and smooth the top. Bake until the center is springy to the touch and a toothpick inserted into the center comes out clean with a few crumbs attached, about 25 to 35 minutes. Do not over bake.
5. Cool completely in pan on a wire rack, about 2 hours. Remove from pan using foil sling.

1. In a standing mixer fit with the paddle attachment, or in a bowl by hand, beat cream cheese and butter until smooth.
2. Gradually add powdered sugar and vanilla and beat well. Spread a thick layer evenly over cooled cranberry bars. Cut into 8 triangles.
3. Melt the remaining 1 cup of chocolate chips in the microwave in 30-second increments at 50% power until melted.
4. Drizzle chocolate over each the bars, top with dried cranberries and orange zest, and let stand until chocolate is firm. Store in the refrigerator in an airtight container for up to 4 days.