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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

Ingredients

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

Topping

  • 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

Instructions

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!

Notes

  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.

Nutrition

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