Starbucks Copycat Cranberry Bliss Bars
A cookie like bottom filled with white chocolate chips and Crasins, topped with a sweetened cream cheese then topped with more chopped Craisins and drizzled with melted white chocolate. This recipe is amazing!
Source: http://www.belleofthekitchen.com
Ingredients – For the bottom
Ingredients – For the top
Cover a medium size jelly roll pan
(approximately 10” x 15”)
with parchment paper.
MAKE COOKIE BASE
In a large mixing bowl add the
melted butter and brown sugar.
Beat with a mixer on
medium speed until mixed well.
Add the eggs and vanilla extract.
Mix until combined.
Add ground ginger,
baking powder, salt and flour.
Beat on medium speed just until blended
and do not over mix. Then add the white
chocolate chips and Craisins and stir by hand.
Spread evenly into the
parchment paper lined pan.
Bake in a preheated 350 degree oven for
approximately 18-22 minutes. It will be a
golden brown on the edges and cooked
in the center. Place pan on cooling
rack and cool completely.
MAKE THE TOPPING
In a medium bowl add the
powdered sugar and cream cheese.
Beat until creamy then add the
vanilla extract and mix well.
Spread the cream cheese mixture
on top of the cooled bottom layer.
Sprinkle the Craisins evenly over the top.
In a small saucepan over low heat melt
the white chocolate stirring constantly. Do
not overcook or it will turn lumpy. I always
add 1 Tbsp. of coconut oil for a better
drizzling consistency (any oil will work).
It will be smooth and creamy and able to
drizzle from a spoon. If it isn’t add more oil.
Using a spoon immediately drizzle the white
chocolate over the entire top. Place it in the
refrigerator and when set cut into triangles or
bars then serve. Cover and refrigerate leftovers.
Starbucks Copycat Cranberry Bliss Bars
http://www.InDianesKitchen.com
Ingredients
INGREDIENTS FOR BOTTOM
- 1 cup butter (2 sticks), melted
- 1½ cups light brown sugar, firmly packed
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 cup white chocolate chips
- 3/4 cup Craisins
INGREDIENTS FOR TOPPING
- 8 oz. cream cheese, softened
- 1½ cup powdered sugar
- 1 tsp. vanilla extract
- 1/3 cup chopped Craisins
- 1 cup white chocolate chips
- 1 Tbsp. coconut oil (or equivalent)
Directions
DIRECTIONS FOR BOTTOM
- Preheat oven to 350 degrees.
- Cover a 10″ x 15″ jelly roll pan with parchment paper. (You can use 13″ x 9″ or even a cookie sheet with sides but I liked the 10″ x 15″ best.)
- In a large mixing bowl add the melted butter and brown sugar. Using a mixer on medium speed mix well.
- Add the eggs and vanilla extract mixing until combined.
- Add the ground ginger, baking powder, salt and flour. Mix on medium speed just until blended. DO NOT OVER MIX.
- Add white chocolate chips and Craisins then stir by hand until combined.
- Spread mixture evenly into the parchment paper lined pan.
- Bake for approximately 18-22 minutes or until the edges are a light brown and center is cooked through. Do not over bake or they will be hard.
- Place hot pan on a cooling rack until completely cool.
DIRECTIONS THE TOPPING
- In a medium bowl add the powdered sugar and cream cheese. Beat until creamy then add vanilla extract and mix well.
- Spread mixture on top of the cooled, baked bottom layer.
- Sprinkle the chopped Craisins evenly over the top of the cream cheese mixture.
- In a small pan over low heat melt the white chocolate with the coconut oil, stirring constantly. Do not overcook or it will be lumpy. It should be creamy and able to drizzle off of a spoon.
- Using a spoon immediately drizzle over the entire top of the Cranberry Bliss pan.
- Refrigerate until the white chocolate is set. Cut into triangles (or bars) and serve.
- Cover and refrigerate any leftovers.
Whooaa, Diane, I am amazed! It looks so good! 😍😍
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Thank you Katherine!
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Hey Girl! Between the state of this crazy world, a our house being under renovation during it all, I’ve not gotten into the kitchen as usual. Keeping this one for the grand reopening…love a good scone! So English.-Laurel
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Awesome! I hope things get back to normal soon. Have a great Sunday Laurel!
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Sunday’s are my favorite day!
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This is awesome
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Thank you I loved it. ❤
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Oh my goodness! These look amazing!!
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Anyone that loves white chocolate and cream cheese will love this one….guilty!
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Super recipe.
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Thanks it was so good and addictive…lol
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Yum
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Thank you!
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Oh my this looks good!
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Thank you it turned out amazing but addictive…lol
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I can see how.
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Looks sinful!
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Yes!!! I think I gained 5 pounds! 🤣😂🤣
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White chocolate had me at hello.
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I have loved white chocolate since I was kid. I had to give some of this a away or I would have eaten it all. SO GOOD! Have a great Sunday!
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I think you’ve got a sweet tooth!
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You nailed it! 🤣😂🤣😂
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Oh my goodness!! These look so tasty!
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I am such a lover of white chocolate so these tasted amazing for me!!!!! Thank you! 🌹
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I love love love White chocolate !! i am sure this must be delicious 🙂
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I’m with you! I will eat white chocolate before regular chocolate any day!
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Oh my goodness – this one makes my mouth water! It looks a bit too hard for me, but I wonder if I have a relative who might give it a go?
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It really isn’t hard unless you over bake the cookie bottom. The biggest part of the white on the top is soft cream cheese. It does make a lot so you will definitely want to share it!
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Thanks for your encouragement! I really am no cook My idea of a successful bit of cooking means that (1) there wasn’t a fire, (2) no-one was ill afterwards and (3) people could eat it without making a face! LOL
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NO WAY!!!! You are hilarious Jo!
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I haven’t tried these at Starbucks and now I’m not sure why. Thanks for sharing!
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You’re very welcome! ❤️
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Oh, that looks tasty! I’ll definitely print this out when I get some more ink!
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It will be worth waiting for and I LOVED it. I am such a sucker for white chocolate. Thank you Cherie!
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You’re very welcome, Diane!
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I make these all the time, one of my most requested squares, but my recipe calls for orange extract. I find it makes them taste exactly like the Starbucks ones.
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Hahaha yep I didn’t have that so I did my own thing. I will have to try the right way next time although these were still amazing.
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Good to know I can substitute if I have to and they will still turn out well.
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