This Starbucks copycat recipe is the most wonderful, simple holiday treat! It’s loaded with Christmas flavors like white chocolate, cranberry, orange zest, and a very slight hint of ginger. I wouldn’t know Starbucks had these scrumptious bars if it weren’t for my new job. Yep, I’m now a barista in training at Starbucks and I love it! My family ended up loving the cranberry bliss bars and so I knew I had to recreate them. They approve of these gluten-free ones and my mom even said “their one of your top best recipes”. Even though they aren’t cookies, they would make a great addition to a Christmas treat box. I hope you will make these dreamy, cranberry bliss bars and enjoy them as much as my family did!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
Link to my favorite gluten-free flour blend is here.
Gluten-free Cranberry Bliss Bars (Starbucks copycat)
Ingredients
- 128 grams (⅔ cup) liquid oil
- 3 large eggs
- 165 grams (¾ cup) brown sugar I used dark
- ½ tsp salt
- ½ tsp ground ginger
- 1 tsp pure vanilla extract
- 1 navel orange
- 1 ½ tsps baking powder
- 270 grams (2 cups spooned and leveled) Bob's Red Mill Gluten-free 1:1 Baking Flour
- 102 grams (⅔ cup) dried cranberries
- 130 grams (⅔ cup) white chocolate chips
Frosting and Toppings:
- 4 oz (114 grams) cream cheese
- 57 grams (¼ cup/½ stick) soft unsalted butter
- ½ tsp pure vanilla extract
- 180 grams (1 ½ cups) powdered sugar
- 48 grams (¼ cup) white chocolate chips
- 1 tsp coconut oil
- 70 grams (½ cup) dried cranberries chopped
Instructions
- Line a 9×13 inch pan with parchment paper. Preheat the oven to 350 degrees F (177 C).
- In a large bowl, whisk the oil, eggs, brown sugar, salt, ginger, and vanilla very well until completely combined. Grate about half the zest off of the orange and directly into the bowl of the whisked mixture. Add the baking powder and gluten-free flour and mix until well combined. Fold in the dried cranberries and white chocolate chips. Transfer the batter to the prepared pan and bake for 18-22 minutes or until a toothpick comes out clean or ideally, with moist crumbs attached. Remove from the oven and let it cool completely at room temperature.
Frosting:
- In a large bowl using an electric hand mixture (or a stand mixer), beat the cream cheese and soft butter together until light and fluffy. Add the vanilla and about half the powdered sugar and mix until combined. Add the remaining powdered sugar and beat until incorporated. Scrape down the sides and bottom of the bowl with a spatula and give the frosting one last good mix. Place in the fridge until the bars are completely cooled and ready to frost.
Finishing Touches:
- Once the cake/bars are completely cooled, remove from the pan and place on a large cutting board. Spread on all the frosting. Evenly sprinkle the chopped, dried cranberries over top. In a small glass bowl, melt the white chocolate chips and coconut oil together. Using a small spoon, drizzle the white chocolate all over the cake/bars to top them off.
- Cut the sheet cake lengthwise into three equal strips. Then cut the strips the opposite way into four equal sections, creating 12 equal sized rectangles total. Cut each rectangle diagonally, into 2 triangles. I apologize if that was extremely confusing! I'm sure you can find another resource or a video if you are confused and want to cut them precisely. Enjoy this special holiday treat!
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