Gluten-Free Cranberry Bliss Bars (Starbucks Copycat)

Cranberry Bliss Bars are a holiday classic for a reason: soft, chewy blondies, bright orange zest, tart cranberries, and a thick layer of cream cheese frosting—it all just works. This gluten-free version keeps the texture tender and bakery-style while staying simple enough for a weeknight bake or easy gifting.

Gluten-Free Cranberry Bliss Bars (Starbucks Copycat)

Chewy vanilla-orange blondie bars studded with dried cranberries and white chocolate, topped with a silky citrus cream cheese frosting and a white chocolate drizzle. This homemade version is better than Starbucks—even made gluten-free.

Prep: 20 min Bake: 18–22 min Yields: 1 9×13 pan

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• 9×13 Metal Pan: Bakes the bars evenly and makes it easy to cut clean triangles or squares.
• Offset Spatula: Spreads the cream cheese frosting into a smooth, even layer.
• Parchment Sheets: Help lift the bars out of the pan in one piece for tidy slicing.

Tip: Chill the frosted bars before cutting—cool, firm bars slice into those classic coffee-shop style triangles without crumbling.

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Ingredients

Blondie Base

• ¾ cup unsalted butter, melted (170 g)
• 1 ½ cups light brown sugar, lightly packed (320 g)
• Zest of 1 large orange
• 2 large eggs, room temperature
• 2 tsp vanilla bean paste or pure vanilla extract
• 1 ¾ cups gluten-free 1:1 all-purpose flour (245 g)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ cup white chocolate chips
• ½ cup whole dried cranberries

Cream Cheese Frosting

• 8 oz cream cheese, room temperature (226 g)
• ½ cup unsalted butter, room temperature (113 g)
• Zest of 1 orange
• Zest of ½ lemon
• 2 ½–3 cups powdered sugar (300–360 g)
• 1–2 Tbsp heavy cream or milk, as needed
• Pinch of fine sea salt

Topping

• ½ cup white chocolate chips, melted
• ¼–½ cup whole dried cranberries, chopped or left whole
• Fresh orange zest

Directions

Make the Blondie Base

1. Preheat oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Add the brown sugar and orange zest to a large bowl. Use your fingertips to rub the zest into the sugar until fragrant and fully combined.
3. Pour in the melted butter and whisk until smooth and glossy. Whisk in the eggs and vanilla bean paste until well combined.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and ginger.
5. Add the dry ingredients to the wet mixture and fold until no dry streaks remain. Stir in the white chocolate chips and whole dried cranberries.
6. Spread the batter evenly into the prepared pan. Bake for 18–22 minutes, or until the edges are lightly golden and the center is just set. Do not overbake.
7. Let the blondies cool completely in the pan on a wire rack before frosting.

Make the Frosting

1. In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
2. Add orange zest, lemon zest, and salt; mix to combine.
3. Gradually beat in the powdered sugar until thick and silky. Add 1–2 Tbsp cream or milk only if needed for spreadability.

Assemble

1. Spread the cream cheese frosting evenly over the cooled blondie base.
2. Sprinkle whole dried cranberries evenly across the frosting.
3. Drizzle melted white chocolate over the top.
4. Finish with fresh orange zest.
5. Refrigerate 20–30 minutes to firm up, then lift the slab out using the parchment and slice into squares or triangles.

Storage: Store bars in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted bars up to 2 months.

Make-Ahead: Bake the blondie base a day ahead for easier assembly.

Flavor Options:

• Extra Citrus: Add more orange zest to the frosting.
• Warm Spice: Increase ginger or add a pinch of nutmeg.
• Chunky Chocolate: Use chopped white chocolate chunks instead of chips.