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Who doesn’t love those amazing Bliss Bars at Starbucks? I’m always a little sad when they disappear for the year. But let’s be honest, it’s probably a good thing those darn things aren’t available year round. I stumbled across this recipe for Skinny Cranberry Bliss Bars which taste amazing but with way less guilt.
Skinny Cranberry Bliss Bar Ingredients:
Recipe slightly adapted from Skinny Mom
- 2 cups flour
- 1/2 tsp baking soda
- 1/8 tsp cinnamon
- 2/3 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup melted butter
- 2 egg whites
- 1/4 cup apple sauce
- 1 tsp vanilla
- 2/3 cup white chocolate chips
- 1/3 cup dried cranberries chopped
Frosting:
- 8 oz 1/3 less fat cream cheese (softened)
- 1/2 cup powdered sugar
- 1/3 cup white baking chips melted
- 1/3 cup dried cranberries chopped
- 1/2 tsp vanilla
Line 9×13 in baking pan with parchment paper and set aside (or use non-stick cooking spray).
In large bowl, add flour, baking soda, and cinnamon then stir until blended.
In mixing bowl, mix melted butter and sugars, next add egg whites, applesauce and vanilla and mix until light and fluffy. Gradually add dry ingredients to mixing bowl and mix into butter-sugar mixture until nice and smooth. Fold in white chips and cranberries.
Spread the mix into the prepared 9×13 pan. I used a Wooden Pastry and Pizza Roller to smooth out the batter so it was nice and even.
Bake for 10-14 minutes at 350 degrees, until edges are lightly browned. Remove from oven and leave untouched until completely cool. When it is cool, transfer on to a large cutting board. For easy release place the cutting board on top of the pan and just flip the pan over to transfer it onto the cutting board. Gently pull off the parchment paper.
To prepare frosting beat cream cheese, sugar, and vanilla in mixer until well combined and smooth. Melt white chocolate in microwave in 30 second increments until melted and smooth (stir after every 30 seconds).
Frost, sprinkle cranberries, and drizzle white chocolate.
Let frosting set and cut into squares . Cut squares in half to make triangles. You can repeat one more time for small serving or leave as is for large bars. Store in refrigerator. Enjoy!
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