You just can’t go wrong with a sweet white chocolate chip sugar cookie base combined with the tangy rainbow of seasonal fruit and cream cheese topping. More fruit treats I love are Blueberry Banana Cake, Crepes with Berries and Cream and 5-Ingredient Almond Cake with Fresh Berries.
I brought these to my daughter’s class party yesterday and shared a photo on my Instagram and everyone wanted the recipe, so here it is! You can use any fruit you like, I usually use my favorites and try to keep it colorful but if you don’t feel like cutting fruit, just use berries! You may notice some of the photos pictured here don’t have white chocolate chips, that’s because I tried it both ways and liked it better WITH the white chocolate, but if you’re not a fan of white chocolate you can leave them out and increase the sugar slightly. The recipe below and nutritional info includes the white chocolate.
- 2 cups all purpose unbleached flour, Gold Medal
- 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
For the Frosting:
- 8 oz 1/3 less fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 large mango, diced
- 3 diced kiwis
- 1 cup sliced strawberries
- 1 cup blueberries
- 1 cup raspberries
- Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet 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.
- Fold the dry ingredients into the wet ingredients with a spatula 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 the white chocolate chips.
- Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
- Bake 14 to 16 minutes, until the edges are golden 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.
- Cut the bars into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Spread the frosting in a thin, even layer over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting.
- Store in the refrigerator until ready to serve.