These Cranberry Bliss Bars Will Remind You of Starbucks' (but They're Even Better) (2024)

For the bars:

• 2

  large eggs

• 1

  medium orange

• Cooking spray

• 12 tablespoons

  (1 1/2 sticks) unsalted butter

• 1 1/4 cups

  packed light brown sugar

• 1 teaspoon

  vanilla extract

• 1 teaspoon

  kosher salt

• 1/8 teaspoon

  ground ginger

• 1 1/2 cups

  all-purpose flour

• 1/2 cup

  white chocolate chips

• 1/3 cup

  dried cranberries

For the frosting:

• 4 ounces

  cream cheese

• 1 cup

  white chocolate chips

• 2 cups

  powdered sugar

• 1 teaspoon

  kosher salt

• 1 teaspoon

  vanilla extract

• 1/3 cup

  dried cranberries

Make the bars:

1. Let 2 large eggs and 4 ounces cream cheese sit on the counter until eggs are room temperature and cream cheese is softened, about 45 minutes. Meanwhile, finely grate the zest of 1 medium orange until you have 1/2 teaspoon.

2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8-inch metal baking pan with cooking spray and line the bottom and two sides with parchment paper, leaving a 2-inch overhang on the two sides like a sling.

3. Place 1 1/2 sticks unsalted butter in a medium saucepan and melt over medium heat. Remove the saucepan from the heat. Add 1 1/4 cups packed light brown sugar and 1 teaspoon vanilla extract and whisk to combine. Whisk the eggs, one at a time, until well-combined. The mixture should look glossy and smooth.

4. Add the orange zest, 1 teaspoon kosher salt, and 1/8 teaspoon ground ginger, and whisk to combine.

5. Add 1 1/2 cups all-purpose flour and use a large flexible spatula to mix until just combined. Add 1/2 cup white chocolate chips and 1/3 cup dried cranberries and fold to combine. Transfer to the baking pan and smooth the top.

6. Bake until the edges are browned and a toothpick inserted into the center comes out with just a few crumbs, 30 to 35 minutes. Transfer the pan pan to a wire rack and let cool completely, at least 1 hour. Grasp the excess parchment and lift the slab out of the pan and onto a cutting board.

Make the frosting:

1. Place 1 cup white chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave in 10-second increments, stirring between each, until the chocolate is smooth. (Alternatively, melt the chocolate in a double boiler or create your own double boiler with a saucepan and heatproof bowl.) Transfer 1/4 cup to a small bowl and set aside for drizzling.

2. Place the softened cream cheese and 2 cups powdered sugar in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Mix with the paddle attachment on low speed until combined, about for 1 minute. Add the remaining melted white chocolate, 1 teaspoon kosher salt, and 1 teaspoon vanilla extract. Mix on low speed until combined, about 30 seconds. Scrape down the sides of the the bowl with a flexible spatula and mix on high speed until smooth and creamy, about 2 minutes.

3. Spread the frosting evenly onto the cranberry bar slab with an offset spatula. Sprinkle with 1/3 cup dried cranberries, then drizzle with the reserved 1/4 cup melted white chocolate. Cut the slab into 9 squares, then cut each square in half diagonally to create 18 triangles.