Meaningful Eats
Gluten-Free Starbucks Bliss Bars
24 bars
If you eat gluten-free and you've been missing Starbucks bliss bars (or been wanting to try them!) this recipe is for you!I had never tried a bliss bar before creating this gluten-free Starbucks bliss bar recipe, but after one bite I totally understood the hype. The combination of a chewy, fruity blondie base topped with rich cream cheese frosting is just heavenly!
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!
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum as a binder. This is my favorite brand.
Dairy-Free: You can use vegan butter plus dairy-free cream cheese and heavy cream. Make sure the white chocolate chips you use are labeled dairy-free too!
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.
Nutrition
Calories: 383kcal | Carbohydrates: 56g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 172mg | Potassium: 79mg | Fiber: 2g | Sugar: 47g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg