Cranberry Bliss Bars

UPDATED:  See below

If it’s not obvious by the infrequency of my posts, I have been ridiculously busy.  I should say “was” ridiculously busy.  The next couple of weeks are going to be slow until the Christmas rush.  So, I’m hoping to squeeze in a few more blog posts before Christmas.  I have lots of great recipe finds that I can’t wait to share!

One of my guilty pleasures is Starbucks.  If they ever brought one to our little town my husband would have to take a 2nd job to support my habit.  As of right now, I can support my own coffee habit with my little cake income.  It helps that I only get to go to Starbucks every couple of weeks.  While there a few weeks ago, my mom and I splurged and tried the Cranberry Bliss Bars.  There has got to be a better name for those things.  Something like ” Better Than Free Maid Service for a Year Cranberry Bars” or “The Only Dessert You’d Be Willing to Give Your Left Arm For”.  They are amazing!  I was browsing the internet for a copycat recipe and came across this one from  You can almost make an entire batch for what 1 bar would cost you at Starbucks.  Let me know what you think!

***I made these tonight and made a few changes.  I omitted the candied ginger and added chopped macadamia nuts to add to the topping.  I also added 1/2 teaspoon orange zest to both the cake batter and frosting.  They were fantastic!

Cranberry Bliss Bars — a la Starbucks

(15 servings)

  • For Cake Base:
  • 2 sticks margarine (or butter if you want to indulge) — softened
  • 1 and 1/4 cups brown sugar– packed
  • 3 large eggs
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 and 1/2 cups flour
  • 1/4 cup minced dried cranberries
  • 1/4 cup Lindt or Perugina or other quality white chocolate — coarsely chopped
  • 1/4 cup minced candied ginger
  • For Frosting:
  • 4 ounce cream cheese — softened
  • 1 and 1/2 cups powdered sugar
  • 2 Tablespoons butter — softened
  • 1 teaspoon vanilla
  • For Garnish:
  • 2 Tablespoons minced dried cranberries
  • 1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) — 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. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

Note From Mr Breakfast:
You wouldn’t believe how many emails I receive about Starbuck’s Cranberry Bliss Bars. This version of the recipe was emailed to me by a great breakfast lover named Gerry. Both Gerry and myself are anxious to know what you think and how they compare to the real deal at Starbucks. Hope you enjoy them! Thanks for the recipe Gerry!

User reviews for this popular recipe have been very good. Hope you enjoy them! Please be sure to read the additional comments on this one.


3 thoughts on “Cranberry Bliss Bars

  1. I LOVE their Cranberry Bliss Bars!!!!!! I also have a copycat recipe that I found in a cookbook but have yet to try it….I need to compare/try both the recipes….this is definitely on thing I wouldnt mind a lot of sampling of:)

  2. Oh goodness! Those are by far my FAVORITE treat from Starbucks! I’ve been hooked on them for years. I can’t wait to try this recipe…how exciting! Haha…and I love your name “” Better Than Free Maid Service for a Year Cranberry Bars”, that’s perfect!

  3. Okay girls. I made these tonight and changed a few things. I added it to my post above, but here’s what I did: I omitted the candied ginger, chopped about 1/4 cup macadamia nuts for the topping, and added 1/2 teaspoon orange zest to both the batter and the frosting. I thought they were great! The texture is a little more cakey than the ones from Starbucks, but the taste is quite similar.

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