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Lighter Cranberry Bliss Bars with Easy Cream Cheese Frosting

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These lighter cranberry bliss bars have the same chewy, buttery base, the same pop of tart cranberry, and the same creamy frosting that melts on your tongue—but they won’t send your blood sugar into orbit. A healthier twist on a classic comfort food, perfect for holiday gatherings or a special Tuesday treat.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1/2 cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup fresh or frozen cranberries, roughly chopped
  • 1/3 cup white chocolate chips
  • 4 ounces Neufchâtel cheese, softened
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (any kind)
  • 2 tablespoons dried cranberries, chopped (for topping, optional)
  • 1 tablespoon white chocolate chips, chopped or shaved (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a large mixing bowl, beat the softened butter, Greek yogurt, coconut sugar, and maple syrup together until light and fluffy—about 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  3. Beat in the room-temperature egg and vanilla extract until just combined.
  4. In a separate medium bowl, whisk together the whole wheat pastry flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Gently fold in the dried cranberries, chopped fresh (or frozen) cranberries, and white chocolate chips. The batter will be thick and slightly sticky.
  7. Transfer the batter to the prepared pan and spread it evenly with an offset spatula or the back of a spoon. Wet the spatula slightly if it sticks.
  8. Bake for 22-26 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes, then lift out using the parchment handles and cool completely—about 1 hour.
  9. While the bars cool, beat the softened Neufchâtel cheese in a medium bowl with an electric mixer until smooth and creamy—about 2 minutes. Add the sifted powdered sugar and vanilla extract, beat on low until combined, then increase to medium and beat for 1 minute. Add milk one tablespoon at a time until the frosting reaches a spreadable consistency.
  10. Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with chopped dried cranberries and shaved white chocolate if desired. Refrigerate for at least 30 minutes to set the frosting before slicing.
  11. Use a sharp serrated knife to cut into 16 squares (4 rows by 4 rows). Wipe the knife clean between cuts for neat edges. Serve chilled or at room temperature.

Notes

Don’t skip room-temperature ingredients. Chop fresh cranberries small. Watch baking time closely—bars go from done to dry quickly. Let bars cool completely before frosting. Use a serrated knife for clean slices. Bars can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: cranberry bliss bars, lighter cranberry bars, cream cheese frosting, holiday dessert, easy dessert, healthier dessert

Find it online: https://dinadishes.com/lighter-cranberry-bliss-bars-with-easy-cream-cheese-frosting/