These Homemade Cranberry Bliss Bars are bursting with holiday flavor—sweet cranberries, creamy white chocolate, and a hint of orange—just like the Starbucks favorite, but better. This version is baked in the Blackstone Indoor Electric Pizza Oven, making it a fun and unique twist on a seasonal classic. Perfect for gifting, holiday gatherings, or treating yourself to a festive coffeehouse experience at home.
Ingredients
For the Bars
- 1 ½ cups brown sugar (or make your own: 1 cup white sugar + 1 tbsp molasses)
- 2 sticks butter, melted
- 2 eggs
- 1 tsp orange extract
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp salt
- 2 cups all-purpose flour (spooned, not packed)
- 1 cup white chocolate chips
- ¾ cup dried cranberries
For the Icing
- 1 block (8 oz) cream cheese
- 1 ½ cups powdered sugar
- 1 tsp orange extract
- 1 tsp vanilla extract
For the Toppings
- Additional dried cranberries
- Melted almond bark for drizzling
Instructions
Step 1: Make the Bars
- In a mixing bowl, combine melted butter and brown sugar until smooth.
- Add eggs, orange extract, vanilla extract, baking powder, and salt. Mix until combined.
- Gradually add flour, spooning it into the measuring cup for accuracy. Mix until a soft dough forms.
- Fold in white chocolate chips and dried cranberries.
Step 2: Prepare for Baking
- Line two square baking dishes with parchment paper.
- Split the dough evenly between the pans.
- Preheat the Blackstone Indoor Electric Pizza Oven to 350°F on the “Bake” setting.
- Bake one pan at a time for about 18 minutes, or until set. Let cool completely (refrigerating will speed this up).
Step 3: Make the Icing
In a bowl, beat cream cheese, powdered sugar, orange extract, and vanilla extract until smooth and creamy.
Step 4: Assemble
- Spread the icing evenly over the cooled bars.
- Sprinkle with additional dried cranberries.
- Drizzle with melted almond bark.
Step 5: Chill & Slice
- Refrigerate for at least 1 hour (overnight is best for clean cuts).
- Slice into triangles for the classic Starbucks-style presentation.

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