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Holiday Recipe Exchange: Cranberry Bliss Bars

Do you ever becoming obsessed with making something, but it just never actually transpires into the finished product?

Last year, I became slightly enthralled with the Cranberry Bliss Bars from Starbucks. I’m fairly certain that they are a holiday selection, but let me tell you they are amazingly delicious.

After my first bite, I knew I had to find a knock-off version of this sweet and festive treat, so I immediately googled the recipe. I’m really great about the bookmarking and printing parts, it’s following through that I am lacking.

Another obsession I have developed is my love for Kerrygold butter. Ever since I first tasted this amazing Irish butter back in October, I have been smitten with it. I am really excited that they are our sponsor this week and can’t wait to giveaway another Kerrygold Basket! If you haven’t tried Kerrygold butter, you need to. All butters may resemble one another in form and color. But get into the taste and texture and you’ll start to notice the difference. Kerrygold butter is a soft and creamy in texture, while the taste is full in flavor. In my experience, using it in baked goods, results in exceptional buttery goodness and a more tender crumb.

This year remembering my obsession for Starbuck’s cranberry bliss bars, I pulled up my bookmarks and pulled out my Kerrygold to make treats you see here. I found the base recipe for these bars via Mr. Breakfast and I of course added my spin to it. This Cranberry Bliss Bar recipe came out amazingly well. In fact, I kinda think I prefer this version over Starbuck’s! This festive bar is loaded with white chocolate, orange zest, dried cranberries and pistachio and sure to the perfect addition to your holiday parties.

Close up of cranberry bliss bars on a plate

Cranberry Bliss Bars

Yield: 15 servings


For Cake Base:

  • 1 cup Kerrygold Unsalted butter; softened
  • 1 cup brown sugar—packed
  • Zest of one orange
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 and 1/2 cups flour
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice*
  • 1/2 cup minced dried cranberries
  • 1/2 cup white chocolate chips

For Frosting:

  • 8 ounce cream cheese -- softened
  • 3 cups powdered sugar
  • 4 Tablespoons butter -- softened
  • 1 teaspoon vanilla
  • Zest of one orange

For the Garnish:

  • dried cranberries
  • chopped pistachios
  • white chocolate shavings


1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper and spray with nonstick cooking spray.

2. Beat butter and sugar together until light and fluffy; about 3 minutes. Add eggs, orange zest and vanilla; beating until well combined. Sift together the dry ingredients and then add to the butter/sugar mixture beating well. Fold in the cranberries and white chocolate. Spread thick batter in pan and bake for about 20 to 25 minutes.

3. When cake is cooled, mix all frosting ingredients together and spread over the cake. Garnish with dried cranberries, pistachios and white chocolate shavings.

Did you make this recipe?

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Holiday Recipe Exchange: Beef Stew
Individual Cheesecakes with Orange-Cranberry Sauce

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Cranberry Bliss Bars | Sweet Pea's Kitchen

Saturday 12th of February 2011

[...] Source: My Baking Addiction [...]


Wednesday 9th of February 2011

I love the kerrygold butter too!!!


Sunday 26th of December 2010

I love the Starbucks Cranberry Bliss Bar! I have got to make these!!! thanks for posting the recipe!

Brandy K

Thursday 23rd of December 2010

These were really good. I made them last week, and featured them on my blog--with full credit to you. Thanks for posting such a yummy recipe!


Thursday 23rd of December 2010

I made these with my friend yesterday and they are absolutely AMAZING. I added extra white chocolate to the batter and frosting, then made the frosting without the butter. Everyone LOVED them and were gone 3 hours after they were done! I would definitely recommend making these for the holidays.

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