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The Best Lighter Copycat Cranberry Bliss Bars Recipe

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These Lighter Copycat Cranberry Bliss Bars capture all the flavor of the coffee shop favorite—chewy blondie base, tangy dried cranberries, and creamy cream cheese frosting—but with fewer calories and less sugar. Made with simple ingredients and smart swaps like Greek yogurt and whole wheat pastry flour, they’re a guilt-free indulgence perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup plain Greek yogurt, full-fat or 2%
  • 3/4 cup coconut sugar
  • 1/4 cup honey or pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 3/4 cup dried cranberries
  • 1/3 cup white chocolate chips
  • 4 ounces reduced-fat cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed
  • 2 tablespoons dried cranberries, roughly chopped (for garnish)
  • 2 tablespoons white chocolate chips, roughly chopped or shaved (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides. Lightly spray the parchment with nonstick cooking spray.
  2. Whisk the dry ingredients together. In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar. In a large bowl, beat the softened butter, Greek yogurt, coconut sugar, and honey together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl.
  4. Add the eggs and extracts. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond extract (if using) and beat until combined.
  5. Fold in the dry ingredients. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Finish folding by hand with a rubber spatula if needed.
  6. Fold in the cranberries and white chocolate chips. Gently fold in the dried cranberries and white chocolate chips until evenly distributed.
  7. Spread the batter into the prepared pan. Transfer the batter to the lined baking pan and spread it into an even layer, about 3/4 inch thick.
  8. Bake for 18-22 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached. Cool completely in the pan on a wire rack, about 1 hour.
  9. Make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and vanilla extract, beating on low until combined, then increase to medium and beat for another minute until fluffy. Add milk one tablespoon at a time if needed to reach a spreadable consistency.
  10. Frost and garnish. Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle with the chopped dried cranberries and chopped white chocolate chips.
  11. Chill before slicing. Refrigerate the frosted bars for at least 30 minutes before slicing. Use a sharp knife and wipe it clean between each cut. Cut into 16 squares (4 rows by 4 rows) or 9 larger squares.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overbake—the bars should look slightly underdone when removed from the oven. For cleaner cuts, use a wet knife and chill the bars before slicing. The bars can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted bars freeze well for up to 3 months.

Nutrition

Keywords: cranberry bliss bars, copycat recipe, lighter dessert, blondies, cream cheese frosting, holiday baking, healthier dessert

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