Vegan Cranberry Bliss Bars
A chewy, satisfying cookie bar topped with tangy cream cheese frosting, a sprinkle of cranberries, and a drizzle of white chocolate—sign me up! Inspired by Starbucks’ classic Cranberry Bliss Bars, this vegan version has been perfected with the addition of a citrusy pop of orange extract. It’s the ultimate sweet treat for sharing during the holidays or indulging in year-round.
Why You’ll Love Cranberry Bliss Bars
- Better Than Store-Bought: A homemade, vegan twist on the Starbucks favorite.
- Perfectly Balanced Flavors: The sweetness of white chocolate, tart cranberries, and zesty orange extract shine through.
- Easy to Make Ahead: They stay fresh for up to a week, making them perfect for gifting or parties.
- Crowd-Pleaser: These bars are rich, decadent, and loved by vegans and non-vegans alike!
What You Need To Make Cranberry Bliss Bars
- Vegan butter
- Light brown sugar
- Vegan eggs (or flax eggs)
- Orange extract
- Vanilla extract
- All-purpose flour
- Ground ginger
- Baking powder
- Sea salt
- Vegan white chocolate chips
- Dried cranberries
- Vegan cream cheese
- Organic confectioners’ sugar
- Coconut oil (optional, for drizzling)
Check the recipe card for exact measurements.
How To Make Cranberry Bliss Bars
- Prepare the Pan: Preheat your oven to 350°F and line a 13×9-inch rimmed baking sheet with parchment paper.
- Make the Dough:
- Cream the melted butter and brown sugar together in a stand mixer using a paddle attachment.
- Add the vegan eggs, orange extract, and vanilla extract, mixing until well combined.
- Whisk the flour, ginger, baking powder, and sea salt in a separate bowl. Slowly add this to the butter mixture. Fold in the white chocolate chips and cranberries.
- Bake: Spread the dough evenly into the prepared baking sheet. Bake for 18-22 minutes until golden brown on the edges. Let cool completely before frosting.
- Make the Frosting: Mix the vegan cream cheese, confectioners’ sugar, orange extract, and vanilla extract until smooth. Spread the frosting evenly over the cooled bars.
- Add Toppings: Sprinkle chopped cranberries on top and drizzle melted vegan white chocolate over the bars. For a shinier drizzle, mix in a small amount of coconut oil with the chocolate.
- Set and Cut: Chill the bars in the refrigerator for an hour until the chocolate drizzle is set. Cut into 24 triangles and serve!
Store in a tightly sealed container in the refrigerator for up to 1 week.
How do I store Cranberry Bliss Bars?
Store the bars in an airtight container in the refrigerator for up to 1 week. They hold their texture and flavor best when kept chilled.
Can I make these bars ahead of time?
Yes! These bars are perfect for making ahead. Just bake, frost, and refrigerate until ready to serve or gift.
What vegan cream cheese works best?
Any plain vegan cream cheese will work well. Popular options include brands like Tofutti, Kite Hill, and Violife.
Can I make this recipe gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free 1:1 baking flour blend to make these bars gluten-free.
Vegan Cranberry Bliss Bars – Better Than Starbucks!
These vegan cranberry bliss bars are chewy, sweet, and topped with tangy frosting, cranberries, and white chocolate. A homemade twist on the Starbucks favorite!
Ingredients
For the bars:
- 1 cup vegan butter melted
- 1 ½ cups packed light brown sugar
- 2 vegan eggs or flax egg see note
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup vegan white chocolate chips I use King David kosher
- ¾ cup dried cranberries
For the frosting and drizzle:
- 8 ounces plain vegan cream cheese
- 3 cups organic confectioners’ sugar
- ½ teaspoon orange extract
- ½ teaspoon vanilla extract
- ⅓ cup dried cranberries roughly chopped
- 1 cup vegan white chocolate chips melted
- Coconut oil as needed
Instructions
- Preheat the oven to 350 F. Line a 13-by-9-inch rimmed baking sheet with parchment paper.
- Add the butter and brown sugar to the bowl of a stand mixer. Mix on low with the paddle attachment until creamed together. Add the vegan egg, orange extract, and vanilla extract and mix until well combined.
- Add the flour, ginger, baking powder, and salt to a separate bowl and whisk to combine. Slowly add the flour mixture to the butter mixture in the stand mixer and continue to combine on low speed with the paddle attachment. Fold in the chips and cranberries until well combined. Do not overmix.
- Transfer mixture to the prepared baking sheet and spread into an even layer. Bake for 18-22 minutes until golden brown on the edges. Remove from the oven and let cool. Cool completely before frosting. I like to remove it from the pan and cut off the crispy edges; the edges make great little snacks on their own! Afterward, you have the perfect rectangle for your cranberry bliss canvas. Set the cookie rectangle on a large cutting board.
- Add the cream cheese, sugar, orange extract, and vanilla extract to the bowl of a stand mixer. Use a paddle attachment and mix on low until well combined.
- Frost the cooled uncut rectangle with frosting and sprinkle with chopped cranberries.
- Melt the chips in the microwave, heating for 30 seconds, stirring, and continuing at 30-second increments until all of the chocolate is melted. Add a dash of coconut oil, if desired, to thin the chocolate and make it easier to drizzle. It will also add a slight sheen.
- Drizzle melted chocolate over the bars. Place the sheet pan into the refrigerator to let everything set for about an hour, until the drizzle on top seizes completely. Remove from the refrigerator and cut into 24 triangles.
- Placed in a tightly sealed container and stored in the refrigerator, Cranberry Bliss Bars will keep for up to 1 week.
Notes
To make 2 vegan flax eggs, mix 2 tablespoons of flax meal with ¼ cup water and let sit for 5 minutes to thicken; use in recipe as directed. If you want the frosting thicker, use less cream cheese (start with half and add more as desired).
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