Published: · Modified: by Kim · This post may contain affiliate links · 10 Comments
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A Starbucks copycat recipe, these Gluten Free Cranberry Bliss Bars taste JUST LIKE the original and are super easy to make!
So my son and I went to Starbucks, picked up one cranberry bliss bar, and I did a blind taste test on him. He had no idea which was the original and which was my gluten free version. He said he couldn't tell the difference at all. So there you have it!
Here's What You'll Need
- Kim's all purpose gluten free flour blend - a store bought blend may be substituted, but hasn't been tested.
- Butter - in my opinion, butter is non negotiable in all baked goods, but I understand if you have special dietary needs so look below for substitution suggestions.
- Dried cranberries - we definitely want to use dried versus fresh cranberries in these bars.
- Orange zest - cranberries and oranges are like best buds. They compliment each other so well.
- White chocolate chips - the tartness of the cranberries deserves a good dose of white chocolate chips for that sweet surprise.
- Cream cheese - this is the best foundation for that perfect cranberry bliss bars frosting.
How to Make Cranberry Bliss Bars
Gluten Free Cranberry Bliss Bars are so simple to make, and are adored by everyone who's ever tried them. Here's just how to make them:
Line a 9 by 13-inch baking pan with parchment paper for easy removal of the bars. Set aside.
Make batter and stir in white chocolate chips and dried cranberries by hand.
Spread batter into prepared baking dish and bake for 18-22 minutes until set and golden brown at the edges. Cool completely before frosting.
Beat frosting ingredients together until smooth.
Top cooled bars with frosting. Sprinkle with chopped dried cranberries and drizzle with melted white chocolate. Refrigerate to set. Cut into triangles and serve.
Substitutions
- Dairy free cranberry bliss bars- substitute the butter in the bars with dairy-free butter or solid vegetable shortening. Substitute the cream cheese with a dairy-free alternative, such as Kite Hill Almond Milk Cream Cheese and the white chocolate chips with a dairy-free alternative as well, such as Enjoy Life Foods Mini White Baking Chips (affiliate link).
- Vegan cranberry bliss bars - in addition to the above dairy-free substitutions, you could try a flax or chia egg as an egg replacer (for 2 eggs, it would be 2 tablespoons of ground flax meal or chia and 6 tablespoons of warm water.
Cranberry Bliss Bars FAQs
Do cranberry bliss bars need to be refrigerated?
Yes, because of the cream cheese in the frosting.
Can you freeze cranberry bliss bars?
Yes, they will last in the freezer, well wrapped, for 2-3 months.
Can cranberry bliss bars be made dairy free?
Yes, you can substitute the butter and cream cheese with dairy-free alternatives and the white chocolate chips with allergen-free white chocolate chips.
More Gluten Free Bar Recipes
- Gluten Free S'Mores Bars Recipe
- No Bake Peanut Butter Bars (Naturally Gluten Free)
- Perfect Gluten Free Lemon Bars
- Gluten Free Magic Cookie Bars
- Gluten Free Stollen Bars
- Gluten Free Chocolate Crunch Bars (No Bake)
Gluten Free Cranberry Bliss Bars
Kim
A Starbucks copycat recipe, these Gluten Free Cranberry Bliss Bars taste JUST LIKE the original and are super easy to make!
4.67 from 6 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Bars, Dessert
Cuisine American
Servings 24 bars
Ingredients
- 1 cup (226g) butter, melted
- 1½ cups (300g) packed brown sugar
- 2 large eggs, at room temperature
- zest of one large orange
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1¾ cups (245g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 cup (170g) white chocolate chips
- ¾ cup (90g) dried cranberries
Frosting and Topping
- 8 oz (226g) cream cheese, softened
- ½ cup (85g) white chocolate chips, melted and divided
- 1½ cups (187g) powdered sugar
- zest of half an orange
- ½ teaspoon vanilla extract
- ½ cup (60g) dried cranberries, chopped
Instructions
Preheat oven to 350°F. Line a 9 by 13-inch baking pan with parchment paper with overhang to lift the bars out when they are cooled.
In a large mixing bowl, beat together the butter and brown sugar until well combined. Add in eggs, orange zest, and vanilla extract and beat until smooth.
Slowly beat in GF flour, ground ginger, baking powder, and salt just until incorporated. Do not overmix.
Stir in white chocolate chips and dried cranberries by hand. Scoop into the prepared pan and spread to the corners, smoothing top with an offset spatula.
Bake for 20-22 minutes, or until edges are golden brown. Remove from the oven and allow to cool completely before frosting.
Make Frosting
Beat together cream cheese and powdered sugar in medium bowl until smooth. Add all but about one tablespoon of the melted white chocolate (saving this for drizzling on top). Add orange zest and vanilla extract. Spread frosting onto cooled bars and top with chopped dried cranberries. Drizzle with reserved melted white chocolate and refrigerate for at least an hour, which will make it easier to cut them cleanly.
When ready to cut, remove the entire slab of bars from the pan and first cut them into squares, then diagonally between each square to make triangles.
Notes
Bars will keep in an airtight container in the refrigerator for up to five days, or in the freezer for up to 3 months. If freezing, place in one layer on baking sheet and freeze until solid. Place in airtight container with parchment between layers. Thaw overnight in fridge.
Keyword cranberry bliss bars, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!
Recipe adapted from Belle of the Kitchen.
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Reader Interactions
Comments
Rich
How deep of a 9X13 pan?
Reply
Vicki
these are incredible! I was out of your flour blend and used better batter, and the recipe worked beautifully! I made a half recipe, and will make the full one next. I gave one to a gluten eating friend who LOVES cranberry bliss bars, and she said it was identical. my only issue is that the icing turned out a bit loose, but in retrospect I’m pretty sure I should have added more white chocolate, or used a better brand of cream cheese. still insanely delicious! thank you for this amazing recipe!
Reply
Jessi
Started these last night and finished this morning. Other than using the GF flour blend I had on hand (Bob's Red Mill, I followed the recipe exactly. This is so good! I ended up using two pans, a spring form and a loaf pan, because I don't have a 13x9, which might be why I had to cook these slightly longer. I followed your instruction to keep an eye on the color and that worked great. I cannot wait to share these with my gluten intolerant friend. This is a fabulous recipe. Thanks!
Reply
Nina
Thank you for the recipe! I'm getting the ingredients ready. For the frosting and topping it says 1/2 cup white chocolate chips, melted and divided. However, I only see the melted chocolate drizzled on top. Where is the other half of it going, or did I miss something?
Reply
Kim
I'm so sorry, Nina. I forgot to put that in the recipe instructions. The rest of it goes in the cream cheese frosting. I will correct that right now.
Thank you for alerting me!
Reply
Kim
Awesome!!!
Reply
Laura
I just made them. Delicious! Thank you for a wonderful recipe. I don't think anyone will know they are gluten free.
Reply
Kim
Awesome!!!!
Reply
Crystal Jackson
Df would have been nice too!!
Reply
Jeanne Kerstiens
What is the nutrition info please?
Reply
