Cranberry White Chocolate Bars (Starbucks Copycat)
Do you love the Cranberry Bliss Bars that Starbucks puts out every holiday, but hate the price? These cranberry white chocolate bars will make you and your wallet so much happier (I can’t vouch for your waistline, though.).
It’s that time of year. The time when I go to Starbucks, order my peppermint white chocolate mocha, and debate every time if I should splurge on a Cranberry Bliss Bar.
But y’all. They’re so expensive. $2.95 for one little triangle? I just can’t do it. It’s probably better for my waistline, but every time, I want one. so. badly.
So I finally decided to jump on the copycat ship. We were having a cookie exchange, so I knew I could eat a few and make sure the rest went to other hungry stomachs (and waistlines. Sorry, not sorry.)
Plus, making them at home means I know what’s in them, so there’s no preservatives or anything crazy like that. That means they’re 20% healthier, right? Just go with me.
I debated on whether to put these in a 13 x 9 pan or a 15 x 11 jelly roll pan. I went with the 13 x 9. Don’t be like me. The bars were soooo thick – and if I’d made them in a jelly roll pan, I could have gotten more out of it.
These cranberry white chocolate bars couldn’t be easier to make. Cream your butter and sugars. Add in eggs and vanilla. Squeeze in a bit of fresh orange juice and zest.
Dust in some flour, baking powder, cinnamon, and salt. Stir in those glorious white chocolate chips (use a good quality – like Ghiradelli; find one that actually says white chocolate) and dried, sweetened cranberries.
Spread into your pan (remember, 15 x 11 – big size equals more bars!). Bake, let cool. Make your frosting and you’re good to go!
These babies are the perfect treat for your holiday gatherings, and they’re glorious with coffee or tea. Let me know if you can refrain from eating the entire pan. And then teach me your ways.
If you’re looking for some more delicious cookie recipes, check these out:
- 1 c. butter, melted
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 3 tbsp. fresh squeezed orange juice
- 1 tbsp. orange zest
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 c. all purpose flour
- 1 c. white chocolate chips
- 1 c. dried cranberries
- 8 oz. cream cheese, softened
- 2 c. powdered sugar
- 1/4 c. orange juice
- 1 tbsp. orange zest (optional)
- 1/4 c. dried cranberries
- 1/2 c. white chocolate chips, melted
Preheat oven to 350. Spray a 15 x 9 jelly roll pan (or line with parchment paper).
In the bowl of a stand mixer, combine butter and sugar. Beat in eggs, one at a time.
Pour in vanilla, orange juice and orange zest. Mix briefly.
Sprinkle cinnamon, baking powder and salt over top of wet ingredients. Mix in flour, 1 cup at a time.
Stir in cranberries and white chocolate chips.
Press batter into pan. Smooth top. Bake 17-21 minutes, or until just starting to turn golden brown. Remove from oven and let cool completely.
In bowl of a stand mixer, combine cream cheese and powdered sugar until smooth. Add orange juice and orange zest. Beat in 2 tbsp. white chocolate.
Spread on cooled bars. Top with cranberries. Drizzle remaining white chocolate over top.
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