Macro Friendly Cranberry Bliss Bars

Ready in 1 hour
Servings: 1 bar (1/30)


2 c flour

½ tsp baking soda

¼ tsp salt

⅛ tsp cinnamon

⅔ c granulated sugar

⅔ c brown sugar

¼ c melted unsalted butter

2 large egg whites (I used liquid egg whites)

¼ c unsweetened applesauce

2 tsp vanilla extract

⅔ c white chocolate chips

⅓ c dried cranberries

For Frosting:

8oz reduced fat cream cheese

½ c powdered sugar

2 oz white baking chocolate or white chips

⅓ c dried cranberries, chopped

½ tsp vanilla extract


Preheat Oven to 350

Spray a 13×9 dish with non-stick cooking spray

In a large bowl, combine the flour, baking soda,
salt, and cinnamon and 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 ⅓ cup

Spread batter into baking pan and use a spatula
to smooth to the edges.

Bake 10-14 minutes until the edges are light
brown and a toothpick comes out clean. My bars
baked for an extra 8 minutes.

DO NOT OVERBAKE or the bars will be dry.
Let cool completely on a wire rack.

Meanwhile, prepare the frosting. In a large bowl,
use an electric mixer to beat the cream cheese,
powdered sugar, and vanilla until smooth.

When completely cool, frost bars and sprinkle
with remaining cranberries. Drizzle with melted
white chocolate.

Once the chocolate has set, cut into 15 large
squares. Then cut each diagonally to make

Store in refrigerator until ready to serve.


111 Calories, 5g Fat, 16g Carbs, 1.5g Protein

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