Is it just me, or are the bakery items at Starbucks always amazing? Their desserts get the perfect combination of flavor and texture every time.
Such a great inspiration for me to replicate. I have been wanting to create a low-FODMAP version of their cranberry bliss bar. A ‘white chocolate blondie’, this dessert is iconic for the holidays.
Cranberry bliss bars are moist, festive, and full of flavor from orange, cranberry, and ginger, topped with smooth cream cheese frosting. These bars deserve their name. They are pure bliss.
Try my soft, sweet, and delicious low-FODMAP Cranberry Bliss Bars, and you will see they are a perfect addition to your holiday table.
Check out all my copycat recipes on my Best low-FODMAP Copycat Collection.
You may also love:
- Low-FODMAP Fresh Cranberry and Lemon Loaf
- Low-FODMAP Orange Bread with Cranberries and Walnuts
- Low-FODMAP Copycat Panera Chocolate Chip Muffin Top
- Low-FODMAP Copycat Starbucks Iced Lemon Loaf
- Low-FODMAP Copycat Starbucks Cinnamon Chip Scones and Copycat Starbucks Pumpkin Scones
- Low-FODMAP Copycat Starbucks Marble Loaf
Or check out over 550 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP ‘Starbucks’ Copycat Cranberry Bliss Bars; Gluten-free
A low-FODMAP, gluten-free recipe for Copycat Starbucks Cranberry Bliss Bars. Full of orange and cranberry flavor, and packed with white chocolate. Perfect for the holidays, IBS-friendly!
- Prep Time: 30 minutes
- Chill time: 1 hour
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 20–24 servings 1x
- Category: Dessert, Baked Good
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For Low-FODMAP Cranberry Bliss Bars:
- Baking spray or shortening, for greasing
- 2 cups low-FODMAP, gluten-free flour*
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum, if not included in your flour choice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon orange zest
- 1 cup unsalted butter, room temperature *
- 1 & 1/4 cups brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1/2 teaspoon orange extract (adjust to the potency of your product)
- 3/4 cup (100g) dried cranberries, finely chopped*
- 1 cup (200 g) white chocolate chips*
For Low-FODMAP Cranberry Bliss Frosting:
- 8 ounces lactose-free cream cheese, softened
- 1/2 cup ( 1 stick) unsalted butter
- 2–3 cups confectioner’s/powdered sugar
- 1/4 teaspoon orange extract (optional)
- 1 teaspoon vanilla extract
For Garnish:
- 1/4 cup (30g) dried cranberries, roughly chopped
- 1/4 cup (50g) white chocolate
- 1 teaspoon melted coconut oil (optional, for consistency)
Instructions
- Preheat the oven to 350° F. Grease a 9×13 inch jelly roll pan and line with parchment with a 1 inch overhang on one side
- In a medium bowl, whisk together LF flour, baking powder, xanthan gum (if using), ginger, salt, and orange zest. Set this aside for now
- In the large mixing bowl of your stand mixer with the flat paddle, cream together the butter and brown sugar until light and fluffy
- Add the eggs, one at a time, then the vanilla and orange extracts, and continue to beat until smooth on medium speed
- Slowly add in the flour mixture until well combined
- Stir in the cranberries and white chocolate chips by hand. Batter will be thick
- Spread the batter into your lined pan and bake for 20-25 minutes, or until a toothpick comes out clean from the center. Do not overbake. Ovens vary, so watch your oven to test doneness
- Remove the pan from the oven and allow the bars to cool in the pan on a wire rack, this may take a few hours
- When ready to frost, beat your lactose-free cream cheese with butter until light and fluffy using your stand mixer
- A little at a time, add the confectioner’s sugar until desired consistency, then the orange and vanilla extracts to taste
- Continue to mix until well combined
- Once the bars are completely cool, frost with an offset spatula, then sprinkle with the cranberries
- Using your microwave, melt the remaining white chocolate for the garnish (you may need to add the coconut oil to help with consistency)
- Drizzle the melted white chocolate over the bars, then refrigerate for about 1 hour, or longer
- Slice when well chilled, and serve. Store leftovers in a covered container in the refrigerator
Notes
- Equipment: Stand mixer, 9X13 inch jelly roll pan. Bake at 350 degrees F
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- I love Authentic Foods GF Classical Blend Flour- see my low-FODMAP bake off blog for the reason 🙂
- Butter is naturally low in lactose and low-FODMAP
- White chocolate is low-FODMAP in 25 gram servings
- Dried cranberries are low-FODMAP in 15 gram servings
