Starbucks Cranberry Bliss Bars
A delightful dessert featuring a chewy blondie base topped with cream cheese frosting, cranberries, and white chocolate, perfect for any occasion.
Ingredients
For the Blondie Base
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened For dairy-free option, use plant-based butter.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- ½ cup white chocolate chips Use dairy-free white chocolate for a dairy-free version.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened For dairy-free option, use dairy-free cream cheese.
- 2 cups powdered sugar
- 1 tablespoon lemon juice Enhances flavor.
For Topping
- ¼ cup chopped cranberries For decorative topping.
- ¼ cup white chocolate For drizzling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
- Gather all ingredients and measure them out for streamlined preparation.
Cooking the Base
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture; blend well.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the dried cranberries and white chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 20-25 minutes or until lightly golden and a toothpick comes out clean.
Cooling and Frosting
- Cool the baked bars on a wire rack completely.
- While cooling, whip the cream cheese until creamy. Gradually add powdered sugar and lemon juice until smooth.
- Once cooled, frost the bars generously with cream cheese frosting.
- Decorate with chopped cranberries and drizzle melted white chocolate on top.
Notes
Store in an airtight container at room temperature for up to three days. Refrigerate for longer storage. For freezing, wrap bars tightly in plastic wrap and place in an airtight container for up to three months.