Is there anything better than a Starbucks Cranberry Bliss Bar tray of treats?
I don’t think so.
Today is the first day of Fall and we’re welcoming it with open arms over here. These bars really make you feel like the cooler days, holidays and fun treats are right around the corner.
They’re so soft and delicious. The butter melts into the brown sugar giving us a delicious caramel/nutty flavored sugar cookie base.
Mix in white chocolate chips and dried cranberries for the perfectly sweet and festive kick.
When they’re all baked and cooled, stop. Don’t eat them yet! Make the frosting. It takes them to another level!
The orange zest is not necessary if that’s not your thing, but it really gives it an extra tang at the end!
Top with a few more dried cranberries and a white chocolate drizzle and you’re ready to go! Cut them into triangles, circles, or whatever shape you’d like.
These are so perfect to celebrate today!
So decorate your house for Fall, light a lovely candle and get in the kitchen because these cookie bars can’t wait any longer!
Let’s get these Cranberry White Chocolate Cookie bars going in the kitchen…
First let’s start with what you’ll need:
Tools and equipment:
- Stand Mixer or Hand Mixer
- Parchment Paper
- 9×13 inch baking dish
- unsalted butter
- dark brown sugar
- molasses (optional)
- all purpose flour
- baking powder
- cream cheese
- powdered sugar
- orange zest (optional)
- white chocolate chips
I know it’s a long ingredient list, but this recipe isn’t very complicated at all. It moves quickly, has basic directions and I’m 100% confident you can do this!
How to make them:
The directions are very simple really:
First, you’re going to make your cookie base. Mix in your white chocolate chips and Craisins.
Spread into a pan and bake into one big bar.
Let it fully cool and then top with cream cheese frosting, white chocolate drizzle and extra Craisins!
It’s that easy!
But if you want the full directions, check out the instructions below! 🙂
Now for a few Frequently Asked Questions…
How do I store my Cranberry White Chocolate Cookie Bars?
Store them in an airtight container for 3-4 days. They keep fresh and taste good as new.
You can also refrigerate them if you prefer them a little firmer or chilly.
Another option is to freeze them. Freeze them in a single layer with parchment paper between cookies if you decide to stack them.
Place in an airtight container or freezer bag and they keep for about 4 months.
Just thaw a piece on the counter until it comes to room temperature and then enjoy!
Can I make this in advance to give to friends?
Yes! If you want to make these for Christmas or Thanksgiving dessert, you can totally make them the day before and keep in them in the airtight container overnight.
You can also put them on a cookie plate to gift and as long as it has plastic wrap or something else to cover them, they’ll be good to prepare the day before!
Do I need the molasses?
No, you don’t. If you have it or want a darker, nuttier flavor, add it. If you don’t have it and want these cookies asap, you definitely do not need it!
It’s just an option if you wan to try the variation.+
Can I use fresh Cranberries?
Yes, but they probably will dye the cookie red a little more than Craisins would because of that fresh juice bursting into the .
The taste would be slightly different, but still delicious!
Do I need to frost them?
I absolutely love the tang of the cream cheese frosting. However, these are delicious straight out of the oven as well.
Drizzle them with white chocolate, enjoy as is or top with loads of frosting. It’s totally up to you and all will be so good!
If you have any other comments, drop them in the comments below!
If you make these cookies this holiday season, please tag me. I’d love to see the results 🙂
Starbuck's Cranberry Bliss Bars
- 1/2 cup unsalted butter melted and cooled
- 1 cup dark brown sugar
- 1 egg room temperature
- 1 tsp. vanilla extract
- 1 tsp. molasses optional
- 1 1/3 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup Craisins or any dried cranberries
- 1/2 cup white chocolate chips I used Ghirardelli
Cream Cheese Frosting:
- 6 oz of full fat cream cheese softened
- 2 tbsp. unsalted butter softened
- 1 1/2 cup powdered sugar
- 1/4 tsp. vanilla extract
- 1/4 tsp. orange zest optional
- milk to thin out frosting if necessary
- 1/2 cup white chocolate chips melted
- Preheat oven to 350degrees F. Line your baking sheet with foil or parchment paper and grease it. Set aside.
- In a medium bowl, whisk the flour, baking powder and salt. Set aside.
- In a large bowl, whisk the butter and brown sugar until frothy (about 2 minutes). Add the egg, vanilla and molasses (if using). Whisk again.
- Slowly add the dry ingredients to the wet and stir with a spatula until fully combined. Add the white chocolate chips and craisins and fold again until evenly distributed.
- Scoop the batter into prepared baking pan. Press down until it is an even layer then bake for 20-24 minutes until lightly golden. It will appear to be slightly underdone, but these are soft cookie bars and they will finish cooking in the hot pan outside of the oven.
- Cool completely before frosting or pop in the fridge for an hour and then you'll be ready to frost.
- Using a hand mixer, beat the butter and cream cheese until pale and fluffy.
- Add in the powdered sugar, orange zest, and vanilla. Beat until combined. Thin out with milk if necessary, but I like mine thick!
- Spread the frosting all over the bars.
- Melt white chocolate chips in the microwave. Do this slowly by putting them in the microwave for 15 seconds, removing and stirring, and then another 15 seconds. Repeat until fully melted.
- Drizzle over the bars and then sprinkle with extra craisins.
- Cut into triangles and serve!