Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in 1 cup of chopped white chocolate chips and 1 cup of dried cranberries.
Step 7: Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with moist crumbs.
Step 8: Let the bars cool completely in the pan on a wire rack before frosting.
Step 9: For the frosting, in a medium bowl, beat the softened cream cheese and 1/2 cup softened unsalted butter together until smooth and creamy.
Step 10: Gradually add the powdered sugar, mixing on low speed until fully incorporated and smooth. Beat in 1 teaspoon vanilla extract and the orange zest.
Step 11: Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
Step 12: For the white chocolate drizzle, melt the remaining 1/2 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
Step 13: Drizzle the melted white chocolate over the frosted bars. Immediately sprinkle the remaining 1/4 cup of dried cranberries over the top.
Step 14: Refrigerate the Cranberry Bliss Bars {Starbucks Copycat Recipe} for at least 30 minutes to allow the frosting to set before cutting into squares or triangles. Store in an airtight container in the refrigerator.