Eggfree Starbucks Style Cranberry Bar Recipe

This egg-free Starbucks-style cranberry bar has become my go-to December bake—simple, festive, and unbelievably comforting. The tart cranberries, creamy frosting, and soft cookie base come together in the most addictive way. If you’ve never tried the original, don’t worry—this homemade version is even better. And the best part? You only need basic pantry ingredients to make it.

Ingredients

Wet Ingredients-

• • Brown/Unsalted butter – 115 g, melted (prefer brown butter for deep flavour)
  • Light brown sugar – 85 g
  • White sugar – 65 g
  • Honey – 10 g (add 10 g more if using raw brown sugar)
  • Thick yogurt – 60 g
  • Milk – 30 g
  • Vanilla – 4 g
  • Orange juice – 45 g
  • Orange zest – 5-6 g 
  Dry Ingredients
  • All-purpose flour – 240 g
  • Baking powder – 4 g
  • Baking soda – 0.5 g
  • Ginger powder – 1–1.5 g
  • Salt – 1.5 g
  Mix-ins
  • Dried cranberries – 60–65 g (chop if too large)
  • White couverture chocolate (callets/chunks) – 60 g
  
  
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  Instructions
  
  1. Prepare your tin Line an 8-inch square tin with parchment, leaving some overhang so you can lift the bars out easily.
  Preheat your oven to 170°C (top-bottom).
• 2. Mix the wet ingredients in a large bowl, whisk together the melted butter, honey, yogurt, milk, vanilla, orange juice, and orange zest.
  Mix just until everything looks smooth and creamy—no need to beat.
  3. Sift in the dry ingredients in a separate bowl, combine flour, baking powder, baking soda, ginger powder, and salt.
  Add this dry mix to the wet bowl and fold gently.
  Stop as soon as you see no dry flour patches.
  4. Add cranberries & chocolate Fold in the chopped dried cranberries and white chocolate chunks.
  The batter will be thick—this is perfect.
  5. Fill the tin Spread the batter evenly into your 8-inch tin. Tap the tin once to release any trapped air.
  6. Bake Bake at 170°C for 22–28 minutes, depending on your oven.
  The top should look set, the centre just barely soft, and a toothpick should come out with a few moist crumbs (not fully dry).
  7. Cool completely let it cool in the tin for 10 minutes, 
  The flavour and texture improve after resting.
  then lift it out and cool fully before frosting or slicing.
  Tips for Best Texture
  • Yogurt + milk give that fudgy cookie-bar feel without eggs.
  • Don’t overbake—these bars should stay soft, not cakey.
  • For stronger holiday flavour, add a pinch of cinnamon.
    
    Cream Cheese Frosting (for 8-inch Cranberry Bliss Bars)
     This frosting is smooth, creamy, lightly tangy and perfectly balanced with the sweetness of the bars. Spread it in a thin, even layer and let it chill so the bars slice cleanly without smudging.

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    Ingredients Wet Ingredients
    • Cream cheese – 120 g, softened
    • Unsalted butter – 40 g, softened
    • Vanilla – 2–3 g (½ tsp)
    Dry Ingredients
    • Icing sugar – 60–80 g, sifted
      (Add orange zest-optional)
      (Add more only if you prefer a sweeter frosting)

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    How to Make the Frosting 
    1. Beat the cream cheese + butter
       In a bowl, whisk or beat the softened cream cheese and butter until smooth, fluffy, and lump-free.
    2. Add vanilla
       Mix in the vanilla until incorporated.
    3. Fold in icing sugar
       Sift icing sugar and add gradually. Mix just until the frosting becomes creamy, stable, and easy to spread.
    4. Frost the cooled bars
       Once your cranberry bar base is completely cooled, spread a thin, even layer of frosting over the top.

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    How Long to Chill After Frosting?
    • Chill the frosted slab for 1–2 hours in the refrigerator.
    • The frosting should feel firm to the touch, not sticky.
    This chill time helps the bars set, flavours meld together, and the frosting hold sharp edges when cut.

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    How to Cut the Bars Perfectly
    1. Remove the chilled slab from the fridge.
    2. Lift it out of the tin using the parchment overhang.
    3. Use a sharp, long knife.
    4. Dip the knife in hot water, wipe it dry, then make the first cut.
    5. Clean the knife between every cut for bakery-style clean edges.
    6. Cut into:
       • Squares 
       • Triangles 
         
         
         Make them at home and tag me on Instagram so I can see your beautiful cranberry bars!https://www.instagram.com/pm_pastrychef/?hl=en