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close up on vegan cranberry bliss bars cut into triangles on a white plate.
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4.75 stars (4 ratings)

Vegan Cranberry Bliss Bars

These Starbucks copycat Vegan Cranberry Bliss Bars are deliciously dairy free, sweet, and soft. Imagine a festive white chocolate blondie topped with frosting, icing, and dried cranberries!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 202kcal
Author: Nora Taylor


Blondie base

  • 1/2 cup vegan butter, melted
  • 3/4 cup brown sugar, packed
  • 6 tablespoons applesauce or JUST Egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest or 1/2 teaspoon orange extract
  • 1 2/3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan white chocolate chips
  • 1/2 cup dried cranberries

Cream cheese frosting

  • 1/2 cup vegan cream cheese
  • 1/4 cup vegan butter, softened to room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract


  • 1 cup powdered sugar
  • 1 tablespoon soy milk, plus more as needed
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon orange zest
  • 1/3 cup dried cranberries, chopped small


Make the blondies

  • Preheat the oven to 350 degrees F and line a 9x13 inch baking pan with parchment paper, leaving overhang on the side so you can remove them easily.
  • In a large bowl, stir the melted vegan butter and brown sugar together until it resembles smooth caramel. Stir in the applesauce, vanilla and orange zest.
  • Now add the flour, baking powder and salt. Stir until just combined. The dough should be a bit thick and sticky.
  • Fold in the white chocolate chips and dried cranberries.
  • Transfer the mixture to the pan and press down evenly with your hands or a spatula. Bake for 15 minutes until the top is set and the top is golden. Do not over bake or they will dry out.
  • Allow the bars to cool in the pan for 15 minutes, then carefully use the parchment paper to lift them out and onto a cooling rack. Cool completely before frosting.

Make the frosting and topping

  • Cream cheese frosting: In a medium bowl, add the vegan cream cheese and softened vegan butter and beat with an electric mixer until creamy and smooth, about 2 minutes. Add the powdered sugar and vanilla and beat until smooth. Set aside.
  • Simple icing: Combine the powdered sugar, milk, vanilla and orange zest in a small bowl and whisk until smooth. You want a pourable glaze that is not too thin. If it seems thin, add a little more powered sugar. If it's too thick, add a bit more milk.
  • Frost the cooled bars with frosting. Drizzle the icing on top of the frosting. Sprinkle the chopped dried cranberries on top.
  • Place the bars in the refrigerator for at least 30 minutes before slicing. This lets the frosting firm up so they slice neatly.
  • Once chilled, slice into triangles, serve and enjoy!


  1. Leftover bars will keep covered in the refrigerator for up to one week. They also freeze well.
  2. Gluten free? Substitute a quality gluten free all purpose flour.
  3. Can't find vegan white chocolate? May leave it out, or use regular vegan chocolate chips for a variation.


Serving: 1of 24 bars | Calories: 202kcal | Carbohydrates: 34g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 94mg | Potassium: 53mg | Fiber: 1g | Sugar: 26g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg