Skinny Cranberry Bliss bars

These copycat cookie bars are a dead ringer for some popular treats at a large coffee chain. Best of all, they have less than half the calories and fat of the originals - with an even better flavor! These chewy delights have cranberries and white chocolate chips inside, and are topped with a low-sugar cream cheese frosting, chopped dried low-sugar cranberries and a drizzle of melted white chocolate. They're sweet, but not ridiculously so, like the original.

These bars are perfect for afternoon coffee or tea, or to bring to the office for a party. Make a double batch. They'll go fast!

 The recipe is adapted from one by the Cookie Rookie. We made significant changes to the baking time and adapted the ingredients a little. The 9x13 pan makes about 15 triangular servings. We didn't do a new calculation, but this size bar is around 115 calories (the original is a whopping 340). These are best kept refrigerated.
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ingredients

​BARS

• 2 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 cup salted butter, softened
• 2/3 cup sugar
• 2/3 cup brown sugar unpacked
• 1/4 cup egg whites or 2 large egg whites
• 1/4 cup unsweetened apple sauce
• 2 teaspoons vanilla extract
• 1/3 cup dried reduced-sugar cranberries, roughly chopped if you like smaller pieces
• 1 cup good quality white chocolate chips (we like Ghirardelli)

FROSTING

• 1/2 cup powdered sugar
• 8 oz low fat cream cheese, softened to room temperature
• 4 ounces white baking chocolate melted and divided
• 1/2 tsp vanilla extract
• 1/3 cup dried reduced-sugar cranberries roughly chopped

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directions

FOR THE BARS:

1. Heat oven to 350F. Spray a 9x13 inch baking pan with nonstick spray.
2. In a large bowl, stir together the flour, cinnamon, and baking soda. Set aside.
3. In your stand mixer, beat the butter together with both types of sugar. Add in the egg whites, applesauce, and vanilla. Mix until fluffy and well combined.
4. Add in the dry ingredients about one-third at a time, beating on low speed until almost incorporated. There may be a little flour visible.
5. Using your mixer on low or by hand: fold in the dried cranberries and white chocolate chips until distributed.
6. Spread the batter into the baking dish and smooth the top.
7. Bake for 16-20 minutes or until a toothpick comes out clean. 
8. Allow to cool completely before frosting (about an hour)

FOR THE FROSTING:

1. In your stand mixer in a clean bowl, beat together the cream cheese, powdered sugar, and vanilla. Add in half the melted white chocolate and beat until smooth. Fold in the cranberries, leaving some out to sprinkle.
2. Once the bars are cool, frost liberally with the frosting and sprinkle with more cranberries. Drizzle with the remaining melted white chocolate (you might reheat slowly and add 1 teaspoon vegetable oil into the white chocolate to help it to be extra smooth and not crack when cut).
3. Store in the fridge to allow the drizzled chocolate to set.
4. Once set, cut into 15 bars and then cut diagonally to make triangles (like at Starbucks!). Serve cold.

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NUTRITIONServing: 1bar | Calories: 114kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 39mg | Fiber: 1g | Sugar: 14g | Vitamin A: 89IU | Calcium: 17mg | Iron: 1mg