Cranberry Bliss Bars (WW 4 Pts.+)

By á-5531

Weight Watchers Points+: 4 pts

Calories: 149 • Fat: 5 g • Protein: 2 g • Carb: 24 g • Fiber: 0 g •
Sugar: 17 g • Sodium: 47 mg • Cholesterol: 5 mg

Ingredients

• For the Frosting:
• 2 cups all purpose flour (Gold Metal)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 teaspoon ground cinnamon
• 2/3 cup granulated sugar
• 2/3 cup brown sugar, unpacked
• 1/4 cup melted unsalted butter
• 2 large egg whites
• 1/4 cup unsweetened apple sauce
• 2 tsp vanilla extract
• 2/3 cup white chocolate chips or chopped white chocolate
• 1/3 cup dried cranberries, chopped
• 8 oz 1/3 less fat cream cheese, softened
• 1/2 cup powdered sugar
• 2 ounces white baking chocolate, melted*
• 1/3 cup dried cranberries, chopped
• 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.