These bars were a big hit back in my barista days… they sold out almost every time… so when I came across a similar recipe I had to try. These were very similar to the real thing. White chocolate, dried cranberries, candied ginger… a shortbread like crust, with a creamy not to sweet frosting and a drizzle of white chocolate speckled with dried cranberries. I’ll surely be making these again. They are perfect for gift giving since it makes a full 9×13 pan and they’re plain delish…





I stole a corner…I couldn’t resist…


Starbucks Cranberry Bliss Bars
recipe from

  • For shortbread base:
  • 2 sticks (1 cup) butter, softened
  • 1 and 1/4 cups brown sugar
  • 3 large eggs
  • 1 t ground ginger
  • 1 t vanilla
  • 1/4 t salt
  • 1 1/2 cup flour
  • 1/4 cup minced dried cranberries
  • 1/4 cup white chocolate, coarsely chopped
  • 1/4 cup minced candied ginger
  • For frosting:
  • 4 oz cream cheese, softened
  • 1 1/2 cup powdered sugar
  • 2 T butter, softened
  • 1 t vanilla
  • For garnish:
  • 2 T dried cranberries, minced
  • 1/3 cup white chocolate chips, melted

Preheat oven to 350 and lightly grease a 9×13 pan. Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Next use a sandwich bag with a small corner cut (as your homemade pastry bag) add melted white chocolate and drizzle the chocolate over the cake. Refrigerate until chocolate is firm, cut into triangles and serve.

Given as a gift…


Images: sammyw