Erin’s Recipe Rundown
Texture: Soft and chewy blondies topped with velvety cream cheese frosting.
Taste: A delicious blend of warm spices, fresh citrus, sweet cranberries and white chocolate, plus tangy cream cheese.
Ease: Easy to make with simple ingredients!
Top Tips: Plan time for the blondie base to cool completely before frosting/decorating plus another hour of chilling before serving! Once the bars are chilled slice them into triangles for that iconic bliss bar shape!
Recommended GF Flour: This recipe works great with a high-quality flour that contains xanthan gum. I like King Arthur Flour!
Would I make these again? 100% yes! If you’re gluten-free and you’ve been missing this treat (or wanting to try a bliss bar!) you’ll love this recipe. The combination of flavors and textures is heavenly.
xoxo erin
Being gluten-free doesn’t mean missing out on this Starbucks favorite! Warm spices, sweetened cranberries, rich white chocolate, and a hint of citrus make up the chewy gluten-free blondie base. Top it off with tangy cream cheese frosting for one delicious treat!
I’ve been gluten-free so long, I had actually never tried a Starbucks bliss bar until creating this recipe, but now I understand the hype. These bars are flavor and texture perfection!
This gluten-free copycat recipe creates the perfect treats for Christmas parties, holiday gatherings, and gifting. Plus the bars looks fancy, but they’re actually easy to make!
Featured Comment
From Annie: “Delicious! I’ve always wanted to try these. What a special treat. Thank you for this recipe!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Starbucks Bliss Bars
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free Starbucks bliss bars be made dairy-free?
- Can I use fresh cranberries instead of dried cranberries?
- Can I use a different dried fruit instead of dried cranberries?
- What should I do if my frosting seems too thin?
- More Gluten-Free Christmas Treats
- Gluten-Free Starbucks Bliss Bars Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free Starbucks bliss bars. See the recipe card below for exact measurements.
- Gluten-free flour: This recipe works best when you use a high-quality 1:1 gluten-free flour blend that contains xanthan gum so that the blondie base has the right structure. This is my favorite brand.
- Spices: Ginger, cinnamon, and nutmeg pair well with the dried cranberries and add the classic holiday flavors to the bars.
- Brown sugar: This recipe needs brown sugar to get the right sweetness and moisture, plus it adds a slight molasses flavor. It plays an important role, along with the orange zest, for achieving the full flavor profile.
- Butter/eggs: I typically use salted butter in my bakes. The butter ensures a tender crumb while the eggs bind everything together with the proper structure so that the bars end up soft and chewy. For dairy-free, uses vegan butter.
- Orange Zest: The burst of bright citrus balances the sweetness and spices. There’s no denying these bliss bars are full of flavor!
- Dried cranberries: Dried cranberries work best for this recipe as they are sweeter and chewier than fresh cranberries. This recipe wouldn’t be the same without them!
- White chocolate chips: The white chocolate chips add a creamy texture to each bite. The rich sweetness pairs really well with the spiced fruity flavors too!
- Cream cheese: The creamy, tanginess of cream cheese creates the classic frosting for this copycat recipe. For dairy-free, use dairy-free cream cheese.
- Butter/heavy cream: These ingredients make the frosting silky, rich, and spreadable. For dairy-free, use vegan butter and dairy-free heavy cream.
- Powdered sugar: A classic cream cheese frosting isn’t complete without powdered sugar. It makes the frosting sweet and creates a smooth texture.
- Toppings: The gluten-free bliss bars aren’t complete without a sprinkling of dried cranberries and orange zest plus a drizzle of white chocolate. Not only do the toppings bring out the blondie flavors even more, they also make the bars look festive and fun!
How to Make Gluten-Free Starbucks Bliss Bars
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a medium bowl: Whisk together the gluten-free flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In a large bowl: Massage the brown sugar and orange zest together. This brings out more of the orange flavor to get a strong enough citrus note in the blondie base.
Add melted butter: Whisk the melted butter into the brown sugar/orange zest mixture.
Add more moisture: Whisk in the eggs and vanilla until smooth.
Add remaining ingredients: I like to use a rubber spatula to stir in the dry mixture until well-combined. Then mix in the dried cranberries and white chocolate chips to complete the dough.
In a greased baking pan: Pour the dough into the prepared pan and bake on 350°F until the edges are slightly brown and a cake tester or toothpick inserted into the center comes out clean (about 25-30 minutes).
Make the frosting: While the blondie base cools in the pan on a wire rack, make the frosting using a stand mixer or electric hand mixer. Beat the cream cheese and butter on medium-high until creamy (about 2 minutes). Add the the remaining ingredients and mix on low for 30 seconds, then medium-high for 2 minutes. You want it to be thick, but spreadable. If it is too thin, add more powdered sugar. Frost the blondies evenly.
Add toppings and chill: Sprinkle the dried cranberries and orange zest onto the frosted bars. Melt the white chocolate in a double boiler or microwave the chips in 20-second bursts (2-3 times), stirring in between. Pour the white chocolate in a ziplock bag and cut one of the bottom corners. Drizzle the white chocolate onto the bars in whatever design you like. Chill for at least 1 hour, then slice into triangles and serve. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can make the blondie base a day or two in advance, then frost/decorate before serving. Store blondie base in an airtight container or tightly wrapped in plastic wrap at room temperature for 1-2 days.
To Store: Store leftovers in an airtight container for up to 5 days in the refrigerator. The cream cheese frosting needs to be kept chilled.
To Freeze: These bliss bars freeze best unfrosted. Wrap the cooled blondie base tightly with plastic wrap, then foil. Freeze for up to 3 months. Thaw in the fridge overnight, then frost.
Can these gluten-free Starbucks bliss bars be made dairy-free?
Yes! Use vegan butter, dairy-free cream cheese, and dairy-free heavy cream. Look for white chocolate that is labeled dairy-free too! Enjoy Life foods has mini white chocolate chips that are dairy-free.
Can I use fresh cranberries instead of dried cranberries?
Dried cranberries work best in this recipe! I recommend dried cranberries for their sweetness and chewiness. Fresh cranberries will add tartness and a different texture.
Can I use a different dried fruit instead of dried cranberries?
Yes! You can use dried fruit like dried cherries, raisins, and dried apricots. Find the fruity flavor that you like best!
What should I do if my frosting seems too thin?
Add a little more powdered sugar, a tablespoon or two at a time, until it reaches the right consistency for topping the blondie base.
More Gluten-Free Christmas Treats
Gluten-Free Starbucks Bliss Bars
Ingredients
Dry Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
Other
- 1½ cups (320g) brown sugar
- 1 tablespoon orange zest
- 1 cup (226g) butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) dried sweetened cranberries
- 1 cup (85g) white chocolate chips
Topping
- 8 ounces (226g) cream cheese at room temperature
- 4 tablespoons (56g) butter at room temperature
- 4 cups (480g) powdered sugar
- 1/4 cup (60ml) heavy cream
- 1 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1 cup (120g) dried sweetened cranberries
- 1/2 cup (85g) white chocolate
Instructions
For the blondies:
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, nutmeg, baking soda and salt.
- In a large bowl, massage the brown sugar and orange zest together to bring out more of the orange flavor. Whisk in the melted butter.
- Add the eggs and vanilla and whisk until smooth.
- Using a rubber spatula, stir in the dry ingredients until fully combined. Stir in the dried cranberries and white chocolate chips.
- Spread the dough into the baking pan. Bake for 25-30 minutes, or until the edges are slightly brown and a cake tester inserted in the center comes out clean.
- Let the blondies cool completely in the pan on a wire rack before topping.
For the topping:
- In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese and butter at medium-high speed until creamy, about 2 minutes. Add the powdered sugar, heavy cream and vanilla and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes.
- Add more powdered sugar if the frosting is too thin. It should be thick and spreadable.
- Spread the frosting evenly over the top of the blondies. Sprinkle the dried cranberries and orange zest onto the top of the frosting.
- Melt the white chocolate either in a double boiler or by microwaving in 2-3 20-second bursts, stirring in between. Transfer the melted chocolate to a zipped-top bag and snip the corner. Drizzle the white chocolate on the top of the bars.
- Chill for at least 1 hour before serving. Slice into triangles and enjoy!
Haven’t made the recipe yet but am going shopping for ingredients and it says both 1c and a 1/2c white chocolate is 85g each, guessing a cup is 170g from that? Anyhow buying extra just in case but wanted to give you a head’s up. Hoping to find “white chocolate” vs vanilla chips!
Hi Kathy, thanks for calling that out! Yes, you’re right—1 cup should be 170g. And yes, real white chocolate is definitely preferable! Happy baking!
Do you think these bars can be made into cookies instead?
Hi Angie, we haven’t tried making these as cookies, but sounds like a fun experiment that could work! We’d love to hear how it turns out!
Thank you for this recipe!! I used to love the cranberry bliss bars years ago before being diagnosed with celiac. This tasted so similar (actually, better!) than I remember. Because I am also dairy free I was a little worried about my substitutions but I used enjoy life white chocolate chips, kite hill almond cream cheese and vegan butter and omitted the heavy cream. I also reduced the brown sugar to 1 cup and the powdered sugar to 3 and whole family loved it and found it plenty sweet. Great recipe!! 🙂
Hi Abby, wonderful to hear! Happy those substitutions worked out for your dietary needs!
Fantastic! These were fantastic! This Thanksgiving we had a house full of 6 (my husband and I, our two daughters, and their loves). One of my daughters and I have Celiac so after we all enjoyed the GF version in which I followed the recipe to the letter, I asked that the non-Celiacs get a Cranberry Bliss Bar from Sbux to taste test for texture, taste, sweetness… all the things! The overwhelming consensus was that THIS recipe is far superior to the Sbux bar. They loved the freshness, the texture, the sweetness, no aftertaste…. I guess Sbux won’t be getting our $$ in the form of Cranberry Bliss Bars again. Instead, this will be the ONLY bar we will be enjoying.
Hi Christin, wow, what an honor! Happy you enjoyed them so much! Thanks for the review!
Two cups of KA measure for measure GF flour does not weigh 300 grams. Could this be why some reviewers have crumbly bars?
Hi Julie, thanks for your comment! The grams can vary depending on the type of gluten-free flour used. If your flour doesn’t weigh 300 grams, rely on the 2 cups measurement for best results!
Are the nutrition facts for a certain size portion or for the entire recipe?
Hello! The nutrition facts are per serving, if the recipe is sliced into 24 bars. We hope you enjoy the bliss bars!
This is excellent! Based on the comments about some being a bit crumbly, I let the batter rest for a half hour before putting in the oven (I used cup for cup but will try Bob’s or PC flour next time as cup for cup is so expensive). I also only used 2 cups of icing sugar in the topping and omitted the heavy cream. Will definitely make this again!
We’re so glad you loved the recipe, Nancy! Thank you for taking the time to share with us. Happy baking!
Great and easy recipe. I used Premium Gold Gluten Free flour because I can’t eat the potato starch that’s in most GF flours. It worked great! I accidentally overcooked the bars by a couple minutes, oopsie , but I just cut off the edges that got too hard and made biscotti from them. I brought some to work because I didn’t want to eat the whole pan by myself and they were devoured, no one knew they wereGF. The frosting was so fluffy and delicious. Thank you so much for sharing.
Yay! This makes us so happy, Michelle! Thank you for sharing your positive experience with us. It’s good to know that flour blend worked well too. Happy baking!
I loved these! Great flavor and texture combo! I feel like my frosting may be a little too thick. It was tough to get a good, clean cute without the frosting getting all over. Also, the chocolate breaks as I cut it. Any suggestions?
Hi Lynne, we’re so glad you enjoyed the recipe! If the frosting seems too thick, you can add a little more heavy cream incrementally to get the right consistency. Chilling the bars until they’re fully set before cutting helps to get clean cuts. Using a sharp knife and wiping the knife clean between cuts can also help. Happy baking!
These taste amazing!! Unfortunately the dough was very crumbly (I used Bob’s Red Mill 1-to-1 GF all purpose flour).
I treated it more like a “crumble” than a bar in the end.
Hi Leena, we’re glad you enjoyed the flavor despite the texture issues! We’ve had great results with the King Arthur Measure-for-Measure Gluten-Free Flour in this recipe — the different flour blends can hydrate differently. Other ideas to try: make sure the butter is fully melted then let it cool slightly before adding it in to make sure the butter mixes in properly for the right moisture level, avoid overworking the dough, try a slightly lower oven temperature to see if it is baking too hot too fast, etc. We hope these ideas help!
Hi Catriona, we’re sorry you had this experience, even when using King Arthur. Other ideas to try: make sure the butter is fully melted then let it cool slightly before adding it in to make sure the butter mixes in properly for the right moisture level, avoid overworking the dough, try a slightly lower oven temperature to see if it is baking too hot too fast, etc. We hope these ideas help!
Delicious! I’ve always wanted to try these. What a special treat. Thank you for this recipe!
We’re so glad you loved the recipe, Annie! Thank you for your kind feedback!