Cranberry Bliss Bars

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These Makeover Cranberry Bliss Bars are SO good, with less than half the calories and fat than the ones you buy at Starbucks and so much cheaper to make yourself!

These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself! A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!
Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle  – perfect for the holidays!

I got a request this year to lighten Starbuck’s Cranberry Bliss Bars – this make-over turned out excellent! I was able to cut the fat and calories by more than HALF, yet they still taste indulgent. The original bar is 340 calories with 19 grams of fat; this lighter version is just 149 calories with 5 grams of fat.

These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself! A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!

Last year I attempted to make these light but didn’t have much success. I had used whole wheat flour and I believe that was my demise – it gave the bars an unpleasant texture and scent that I really didn’t enjoy.

This time I used Gold Medal all purpose flour and the results were excellent. This is dessert after all, and although I try to use whole grains in all my meals, it doesn’t always work when baking. If you need a dessert for a holiday party, these are great. Leave them refrigerated until ready to serve.

These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself! A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!

How To Make Cranberry Bliss Bars

These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself! A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!
Print WW Personal Points
4.38 from 59 votes
Did you make this recipe?

Skinny Cranberry Bliss Bars

143 Cals 2 Protein 23.5 Carbs 5.5 Fats
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 30 servings
COURSE: Dessert
CUISINE: American
These Makeover Cranberry Bliss Bars are SO good, with less than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself!


  • 2 cups all purpose 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
  • 1/3 cup dried cranberries, chopped

For the Frosting:

  • 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


  • 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.



Serving: 1bar, Calories: 143kcal, Carbohydrates: 23.5g, Protein: 2g, Fat: 5.5g, Saturated Fat: 3.5g, Cholesterol: 6.5mg, Sodium: 73.5mg, Fiber: 0.5g, Sugar: 16g
WW Points Plus: 4
Keywords: copycat cranberry bliss bars, cranberry bliss bars, holiday dessert, makeover cranberry bliss bars, starbucks cranberry bliss


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  1. Very yummy. I couldn’t get the chocolate drizzle to work. It would want to drop in clumps so I heated up more and it would overcook. Tried it twice. Oh well, still good without it.

  2. I made a version last night almost identical to yours but it had considerably more calories because more butter and sugar were used in the recipe. I swapped those out for sugar-free sweeteners and nonfat yogurt and I also substituted low sugar cranberries and sugar-free white chocolate chips. My version is very close to yours as follows and has 16 bars at 135 calories each! The carquik definitely did not affect the flavor as I feared, in fact my diet has been almost exclusively cranberry bliss bars today they are so good!

    2 cups carbquik 540 c
    1/2 tsp baking soda
    1/4 tsp salt
    1/2 teaspoon ground cinnamon
    2/3 cup granulated Splenda 64 c
    2/3 cup brown sugar (unpacked) 64 c
    2 tsp molasses 40 c
    1/4 cup yogurt 34 c
    2 large eggs 140
    1/4 cup unsweetened apple sauce 35 c
    2 tsp vanilla extract
    2/3 cup sugar free white chocolate chips 280 c
    1/3 cup reduced sugar dried cranberries (chopped) 123 c
    8 oz 1/3 less fat cream cheese 576 c (softened)
    1/2 cup powdered Splenda 64 c
    2 ounces Sugar free white baking chocolate (melted*) 200 c
    1/2 tsp vanilla extract

    2160/ 135 calories!

  3. This does not taste anything like a Starbucks cranberry bliss bar. Sorry, but it’s not even close. The cinnamon is just one of the things wrong with this recipe. I wanted to love it, but it doesn’t taste like Christmas. 

  4. Second year I have made these for Christmas. Delicious! Love Skinnytaste recipes!

  5. SIlly question! Do these need to be stored in the fridge? I made ahead for Christmas 🙂 

  6. Holy smokes! These things are good! I used a glass pan and had to cook them longer like the reviews said (22 minutes). The consistency was still great. I also added orange zest like some reviewers mentioned. I will make these again and again. So darn good!!

  7. Love this recipe, it’s delicious. Thank you for sharing this.

  8. Delicious! Like many others stated, I need 25 minutes to get these baked through. I used a ceramic baker that usually bakes in less time. I also think I could have used a larger pan and spread them thinner. Personal taste though. I also added orange zest to the frosting and next time will cut the sugars a bit. These are sweet! 

  9. I made these using a gluten free flour blend and also subbed Swerve sweetener and Swerve brown sugar style sweetener. I used Tofutti cream cheese for the frosting. I also added 1/2 tsp ginger to the bars and 2 Tbsp fresh lime juice to the frosting. I was paranoid about the baking time after reading the comments, so I actually baked them a bit too long. 21 minutes made them a bit dry, 18 minutes would have been perfect. Nevertheless, I have been storing them in the fridge and they taste like slightly crumbly cookie bars and very delicious. I might halve the recipe next time as the 9X13 pan is a bit much for just the two of us.

  10. They have now been barking for 20 minutes. Must be b/c I’m using glass instead of metal? Please add info like that in recipes… Also, why did my puff up? Yours looks flat.

  11. Love this recipe! I have made it numerous times and I usually need a solid 20 minutes to bake the base  in the oven to have a clean toothpick.  I find it is a lot of work but, I love making this recipe and sharing it with friends. It is always a huge hit.

  12. These are great! As some people have remarked in the comments, the one thing this recipe is missing is the orange zest. I added one teaspoon to the batter before baking and then another teaspoon to the icing. That tweak makes it perfect. 

  13. These look so good! Can I freeze some?

  14. I don’t know what I did wrong? 🙁 i had to cook for over 30 minutes and I couldn’t get it to cook all the way through. I tried to put it back in and cook more but then the edges got ready dark. I kept the outside border but had to throw out the rest of it as it was undercooked. 
    I wanted to love it, just don’t know what happened. In the video it looks fully cooked through so I’m confused as i just couldn’t get it there. 

  15. Can you use almond flour instead of all purpose?

    • You can substitute some, but not all for texture reasons. I’ve subbed 1/4 c, but think you could sub a bit more. If you’re asking for gluten sensitivity reasons, just sub a gluten free flour mix.

  16. I have tried making these 3 times and each time they are not not near ready after 14 minutes in the oven. Also what type of pan do you suggest. I was using a glass pan. Will a metal pan make the difference?  These are delicious. I just need to get the preparation of them perfected

  17. Does it matter if you use light brown sugar or should you use dark brown sugar?

  18. I think they are going to be a huge hit at tonight’s gathering! Not only are they pretty, they are so yummy! I made according to the recipe but will make variations in the future. Like others, my baking time was 20 minutes.

  19. Can I use fresh candberries?

  20. This were amazing! I followed the directions exactly but after 15 minutes of baking the center was not baked through. So I left it in for an extra 10. 

  21. Love these so much! Been making them around the holidays for a couple years in a row now. The only thing is that the baking time is way off every time (and every time I make them I forget). I end up doubling the backing time to about 28-30 minutes. Thanks!

  22. Cooked 32 minutes as it was just batter at 14 minutes. Ate four slices as it’s tooooo good. Luckily, I halved the recipe and I’ve got three other people to share the rest with as this is dangerously delicious.

  23. These are delicious, but I did have to increase baking time to 20 minutes. 

  24. My friend made these and hers were perfect. Never would guess they were a lower calorie than Starbucks  

  25. Made these to bring to colleagues, they were easy to make and they’re tasty! This is my favourite treat from Starbucks, thank you for providing this alternative!

  26. Omg thank you so much! Last year I found a recipe for these and the bottom was too much like cake. Your recipe is awesome and tastes just like the real thing ♥️  Shared on FB

  27. These were a hit! I halved the recipe (using a 9×9 pan) and added almond extract and orange zest to both the blondie batter and the cream cheese frosting and they were phenomenal. I definitely baked them for about double the time but they turned out great in the end! I was skeptical when they first came out of the oven because the top was a little sticky, but when they cooled the bars were the perfect texture. My mom, a fan of the OG starbucks bars, says she can’t tell the difference!

  28. I made these last night and they’re good, but they’re missing the citrusy flavor from the ginger and the orange zest that the bars normally have. Adding ginger and a citrus zest really help balance the flavor. I ended up adding a touch of lemon zest over the top before the white chocolate drizzle. I also found the bar part to be a bit too sweet. I also cut the powered sugar in the frosting. The next batch I make, I’ll cut the amount of white granulated sugar and add my ginger and orange zest to the top of the bars. Overall, this is a great recipe! Thanks for sharing! I love how the applesauce keeps the bars the perfect consistency, not too dry!

  29. I made these with whole eggs instead of egg whites and subbed 1/8 cup Skyr 0% fat-free yogurt for the 1/4 cup applesauce called for in the recipe (simply because I didn’t have any applesauce on hand). I also subbed melted coconut oil for the melted butter as I no longer have butter in the pantry. Baked in a 9X13 glass pyrex dish in a gas oven – required 25 mins at 350F to achieve total baked-ness. Ovens will vary! I used less cream cheese than the recipe called for (approx 2/3’s the amount) but it was plenty to frost the bars thinly – which is what I prefer. I didn’t use a white chocolate drizzle on top but did use a dusting of sprinkles…. just to make it a bit festive and ‘kid friendly’. I’d consider it a success overall! They aren’t identical to the Starbuck’s version but I think they’re very good.

  30. so my 9×13 pan was too short so I used a 7×11 and made my own applesauce sine I didn’t have any. I also baked it for about 35 mins and it turned out great.

    • This was my exact issue. Mine ended up being about the thickness of a sheet cake (understandably). Is this how yours came out as well? I’m contemplating whether or not I need to remake them or if the thick bars will work.

  31. The reason that this recipe has 50% of the calories & WW points as the original starbucks cranberry bliss bars is because it’s half the size. The recipe is delicious, and we enjoyed the bars, but cutting a 9×13 pan into 30 bars means the bars are very small. Half the size of the original, almost exactly. I was pretty disappointed by this. I have another recipe for cranberry bliss bars, that has the same number of points, and is much easier to make than this one. I actually think it’s better. Anyway, you’ve been warned. Not a skinny recipe, just a smaller portion. 

  32. I will try this. Applesauce is my secret ingredient for replacing fat in muffins and brownies. This should be great!

  33. Anyone try halving the recipe with success? Only 2 people in my household and I want to try these, but not be left with a ton. 

  34. Could you freeze these? Thinking of making a batch for a cookie trade off a few weeks in advance. Thanks

  35. Have you ever tried this with a gluten free flour blend, like Cup for Cup?

  36. Can I use Bob’s 1-1 gluten free flour to make the cranberry bars gluten free? Thanks!

  37. I wanted to make these for the last two Christmas seasons but never had all of the ingredients at one time! Well I did today and they did not disappoint. I followed the recipe exactly and they were soo good! I got nervous about all the comments saying the bake time was too short but they were perfect at the 14 minute mark. Ovens vary so its important to keep an eye on them. Served them for dessert at a BBQ and they all disappeared. I was told I must make them for Christmas every year only because they are too dangerous to have around regularly!

  38. These taste really good and are easy to make. There was more icing than expected so they were a bit drippy. 

  39. I can’t wait to try these! Gina, I hope you do a dessert cookbook one day!

  40. Wonderful!  I took these to work on a good day and coworkers barely touched them.  My family was so happy because they finally got to have a treat instead of seeing an empty pan come back home.  Will make again but you do need to bake longer than…I had to bake 20 minutes

  41. COOK AT LEAST 15 minutes or more!!!! I took them out at 12 minutes and it is not edible… 🙁

  42. A Christmas tradition. I made them for my family and they were such a treat that I now make them to give as gifts. I’m making them today for Christmas Eve dinner.
    I do leave out the cinnamon as my son is allergic to it, this way he can have them too.

  43. I think cooking time majorly depends on your climate and oven, as I have made these a few years back and only had to bake around 15 minutes, and today is taking a little longer as we now have a different oven. I also highly recommend using 1/2 tsp of almond extract to the batter and cut the vanilla down to 1.5 tsp! It gives it a sweet amaretto flavor! I highly recommend this recipe as it is fast, easy, and such a crowd pleaser!!! 

  44. I wonder if you could bake these in a larger baking dish so they are thinner and therefore less points/calories per serving? I haven’t tried this recipe yet but it’s on my list!!

  45. I made these last night and they were amazing. I did end up having to cook them for 20 minutes. They turned out perfect!

  46. I have heard nothing but rave reviews about these bars, so I decided to make a double batch for a party. I followed the directions exactly, correct pan size, etc., the top was a beautiful golden color and the tester came out clean, and following the direction to make sure not to overcook them, I let the bars cool and then iced them. It wasn’t until I cut into them that I saw that they were not nearly baked long enough inside and looked raw still. (No idea why the tester came out clean. My oven runs hot normally, so that is not the problem either.) I have since seen many comments regarding the cook time for this recipe being a little “off.” (Roughly 20 minutes needed rather than 10-14.) I hope this can be updated on the website recipe due to this common problem many people have had. I don’t normally have to read all of the comments to find out how to “really” prepare a recipe, especially Skinnytaste ones. I can tell these bars must be fantastic when they turn out, but it sure is disappointing that I won’t be serving these tomorrow. I love this site and Gina’s recipes. This is my first mishap so I felt it was necessary to comment.

  47. Made these last night and really think they are even better after refrigeration.  They were moist, chewy and have a delicious cranberry flavor.  Thanks for an awesome recipe.  I am making another batch for my wife to take to a Christmas party today.  

  48. Absolutely delicious.  Definitely will be making a bunch for the holidays. As a few other people said, it took a bit over 20 minutes for mine to bake, but my pan was slightly smaller. 
    This recipe is a keeper!

  49. I don’t think I have tried a recipe from Gina that I haven’t liked. These are so delicious. I followed the recipe to a T except I added orange zest.  The icing isn’t as sweet as Starbuck’s but that makes it even better! 

  50. Came out amazing! I added an extra spoonful of icing sugar to the icing, and sprinkled chopped pistachios with the cranberries for Christmas. As someone else mentioned it had to bake for 20 minutes.

  51. I’m saddened to say, but this is a horrific recipe. The cooking time has taken me nearly 30 minutes and the middle is still raw. Extremely disappointed that I wasted the money on the ingredients and my time.

  52. Why not make them skinnier by adding sugar substitutes? Splenda Blend, Splenda Brown Sugar, low sugar cranberries, Swerve powdered sugar, and you can even use Pillsbury sugar free yellow cake mix in place of flour, soda, and salt.

    • You can, but I personally don’t cook with processed foods or Splenda. I prefer to use clean ingredients, real food. Feel free to swap it if you wish.

  53. Yum!! These were a big hit with my family. I made them for a Christmas party later this week so I plan to freeze them and have them ready to go on the day of. I did have to bake them for 20 minutes and I added an extra half cup of powdered sugar to the frosting but otherwise followed the recipe as written. I plan to put this in my regular rotation of holiday desserts. Thanks, Gina!

  54. These were so good! The cream cheese Icing balances the sweetness of the bars. I did have to bake a bit longer but I used a glass dish. 

  55. Can these be made ahead? If so, how long will they last in the refrigerator? These look great. I was hoping to get a jump start on my Thanksgiving cooking, two days ahead of the holiday.

  56. I made the bars, Delicious….my problem…using Gheraldi white chocolate for the main body of the bars, perfect…Used the same chocolate to melt for the drizzle…fail….I used a double boiler….and then tried in the microwave…I did not get the white chocolate to melt so I eliminated….

    • Chocolate chips are specifically designed not to melt, this may be why you had a problem melting them down to drizzle. You can try white chocolate bakers chocolate instead for the drizzle. Bakers chocolate is designed to melt. 

  57. Made these for our bible study & were a Such a great hit! 
    Next time may add almonds to batter & almond extract to frosting.
    Or orange extract in batter & frosting.  Soooo many possibilities❣️

  58. Can these be frozen and thawed?

  59. Much like others, these took longer to bake but they were worth it!  They are delightful!

  60. I wonder how they would work as Gluten free, these were my favorite before I was GF. Has anyone tried, they look so delicious!

    • I used to work at Starbucks many years ago and would bring these home for Christmas, my sister loved them and then later we found out she’s gluten free. I’m planning to make these with almond flour for her, I will try to remember to post how they turn out for you!

  61. I followed the directions exactly but the 14 minutes wasn’t enough they were still not Brown and not cooked. Did anyone else have this problem of having to cook them longer?

  62. Are the points calculated on each square or just the triangle. I have not made them yet, but want to!!

  63. These are super easy to make and as delicious as they are pretty! We are loving all of the Skinnytaste recipes I’ve made! Thank you for the low fat, healthy recipes, meal plans and (bonus) grocery lists!! There is no excuse to not stay on track, now that I’ve found this website:) Thank you thank you!

  64. Do you know how many carbs are in a serving? These look so good. I am dying to make them. I am pre diabetic, so have to watch my carbs. I am hoping this will be the recipe I can use. Bless you for figuring this out! You are . Thank you so much.

  65. Thanks to posters who suggested some tips – ginger in the base; orange zest in the icing; less baking soda; dark chocolate in the base instead of all-sugar white choc.
    While those suggestions made a good improvement, we found the base too much like cake than cookie, even with less b/soda. Wasn’t thrilled with the end result.

    • I’d also prefer dark chocolate instead of white. Wanted to like these way more but wasn’t happy. Maybe I’m just not a white chocolate cranberry Bliss Bar fan? Ginger sounds good too! And orange zest. And I’ve read pistachios on top too 

  66. These bars were a huge hit!  Everyone loved them – and no one knew they were the “skinny” version.  So delicious!!

  67. I made these again today. I substituted white chocolate for milk chocolate chips because that is what I had on hand. They are really good with chocolate chips and it goes well with cranberries. I have made them a few times and think that the frosting should have more sugar in it (for my taste) and I added orange and lemon zest in the frosting. for added flavour. . I have frozen them (without the frosting) for pre-Christmas baking and found that they froze well. Really enjoyed these.

  68. Squares were gummy and frosting too much cream cheese.  Didn’t like them!

  69. I normally don’t participate in leaving reviews but I just HAD TO after making this recipe last night. They are dangerously delicious! And beautiful on a Christmas cookie plate. Thank you for sharing it!

  70. You may want to rephrase your description. You said these bars have more than half the calories of the original. Actually, they have fewer than half of the original’s calories. I look forward to trying the recipe. I’m sure I’ll enjoy it.

  71. I was afraid to over bake these and cooked them for 15 minutes…they are completely raw.  the edges were really brown though and I didn’t want to burn….not sure if I should increase temp or time to save the outer edges.  Nothing to do with altitude near Chicago.  Is this a common issue?

  72. Everyone loves when I make these!

  73. These are delicious!! What a lovely holiday treat!! I baked them twice this week to take into my fiancé’s office & both times they were a huge hit..gone within hours and so many compliments. I baked mine a little longer the second time, 19 minutes.. and liked the texture a bit better. At 16 min mine still seemed underdone. I used a glass Pyrex dish 9×13. I also added a tad more powdered sugar to the icing to soften the cream cheese flavor punch. Thanks for this recipe!! Can’t wait to make them again!! 

  74. Can these be made gluten free?


  75. These were great. I followed recommendations of adding ginger and orange zest. I also omitted the baking soda (prefer less leavening when making bars). Very delicious. 

  76. So I am in the middle of making these and I have two questions: Did you really mean “melted” butter? Because I did this and there was no way the batter was even close to crumbly. It was more like a brownie batter consistency. I’ve now had these in the oven for over 15 minutes and they are still gooey in the middle. I live at a pretty high altitude – 7001 ft above sea level. I usually need to compensate the oven temperature about 15-degrees higher but not the baking time. Suggestions?

    • These are AMAZING! I baked them for a Thanksgiving potluck for work and they were a huge hit. Like a lot of others who posted, I had to bake for about 18 minutes before a toothpick came out clean. Worth having to check and recheck often, though, because they ended up perfectly done. I’ll be doing this again and again. 👍🏻

  77. Has anyone made these with Cup4Cup Gluten free flour?


  78. So i found when freshly made, they are very sticky and hard to work with. I refrigerated overnight….wow what a difference! !!!
    much easier to handle

  79. This recipe has some errors in the Nutritional Information. There is NO WAY that one bar could have 24 grams of fiber. There is nothing in the recipe containing fiber, except maybe a trace in the dried cranberries…but those are full of sugar. These are loaded with carbs and sugar and almost ZERO fiber. I wonder how many unsuspecting folks have read this and believed it?!? It’s so wrong, ESPECIALLY for diabetics who are watching their carb intake.

  80. I haven’t tried the Starbucks version to compare but these are fantastic! I am in the UK and tried it in a Swiss roll tin which has the same dimensions. I wondered if the bars need to be stored in the fridge due to the cream cheese element? Many thanks for a great recipe ? 

  81. I love your recipes and your website. However, you might want to make a slight correction on the first line of your description. You say: “These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself!” I think we all know you mean “less” than half the calories and fat.

  82. I made this and it turned out perfect, the only thing is that i used whole fat cream cheese in the frosting because thats the only thing i had at home! It’s very good, very close the starbucks version but a little bit less pily and I actually liked it better that way. I think it needed 12-14 min cooking time and thats it! Even few days later, I t was still good after heating it for 20 sec in the microwave (i kept it refrigerated)!

  83. My friend has a severe apple allergy.  Could I substitute the apple sauce with vegetable oil?  If so, by how much?  I would love for her to be able to enjoy these too. 

  84. The bliss in the recipe description is spot on–these are absolutely delicious!. I made these for Christmas 2017– followed the recipe without substitutions and they came out perfectly. However, I did have to bake the batter for 20 minutes instead of the 10-14 minutes noted in the recipe (I am not at sea level or high-altitude–I am in the good old Midwest)–at 20 minutes I had a perfectly done base. The one problem was that I had to give so much of the second batch I made away (to very willing recipients) because I loved the bars so much, otherwise I would have eaten the whole batch myself (they were that good and though I am not typically a food addict, I could have become one fast with these)!

  85. These were soooo yummy. Even though they cut into fairly small pieces, they are so rich that it is enough. I brought these into work and my co-workers were taking seconds and thirds.

  86. we love these and the recipe is easy!

  87. I made these today and they turned out great. I used a smaller pan than 9 x 13 as the dough is sticky and hard to spread out and found it worked better with a smaller pan. It took about 18 minutes to bake in my oven. It may be the pans, ovens and also how thick the mixture is that seems to be altering the bake time noted by Gina.

    If I made them again, I would probably add a bit more sugar to my cream cheese frosting and some orange zest to the batter/mixture. But otherwise I wouldn’t change anything.

    I don’t think they will last long.

  88. i made mine vegan and with whole wheat flour and they came out pretty good!
    and def took longer the 14 min to cook

  89. Did anyone make this recipe with the full eggs? I misread the recipe. If so, how did they turn out?

    • I’ve made them with 2 full eggs and with just one, and they’re fine. I do like them a bit cakey, although tonight, even w/2 eggs room temperature (I usually use straight out of the fridge), they were pretty flat, cookie-like

  90. What could be substituted for the applesauce? Oil?

    • Yes, but then they’re not really skinny. You can sub pear or even prune puree, but probably less sugar with the latter.

  91. These bars are amazing- I made a batch and froze half and served at a family Christmas party to rave reviews! Today I was inspired to make them again but switched out the white chocolate and dried cranberries with dark chocolate and dried cherries because that is what I had on hand! They just came out of the oven and look and smell amazing! By far these bliss bars are my favorite for the holidays!

  92. I made these tonight and had a challenge speading them out on the pan. I used parchment paper under so I wonder if that was why. I decided after having the dough stick to everything I was trying to flatten the dough out with, to make cookies. I still iced them with cream cheese icing and white chocolate drizzle. I’m using them for a work Christmas exchange so I’m happy with the way they look. 

  93. Woooow! Just finished icing & cutting these, and they are FAB! I will be honest, they (obviously) don’t taste quite as rich as the Starbucks version, but they are very close, and (almost) guilt-free! 

    I iced them a little thinner & found I had lots of icing left over, but I’m sure everyone has their own preferences. 

    These look so impressive and I am excited to bring them to our Christmas dinner dessert table! Thanks AGAIN, Gina! Your recipes are a major go-to at our home.

  94. In order for it to be like Starbucks, this recipe needs 2tbs of crystallized ginger in the batter and definitely needs orange zest in the frosting. 

    • I use Trader Joe’s Triple Ginger Ginger Snaps, pulverized, for up to 1/2 c. flour in the recipe. I also omit the cinnamon.

  95.  Just made these for a Ladies Christmas party, had to try one, they are delicious! I followed the recipe  exactly except  I added some fresh squeezed orange juice to the icing. These are  scrumptious!   I cannot wait until my friends try to these. 

  96. I believe there is a citrus element in the Starbucks version. I don’t know if its orange or lemon, but it really adds to it.

  97. Do you know what the points would be per serving without the frosting?

  98. Gina,

    just curious, if I left out the frosting and just made the bars, would it taste okay? I need something with cranberry and white chocolate to mail and I’m pretty sure the frosting wouldn’t make it through the mail. Also I was wondering if you knew the points in the bars if you leave out the frosting. I need something sweet that’s low enough in points to have it more often. This looks like a likely candidate…

  99. These are good, but not what I expected. The bottom layer did not turn out like a cookie layer, more like a cake bar. It took me 20 minutes to bake the bottom layer. I won’t make these again as the time effort weren’t worth the results.

  100. I’m making these for a bake sale. After I cut them, can they be stacked with wax paper between the layers in a cookie tin or will they get messed up? How long do they last?

  101. The recipe calls for these in a 9 x 13 pan, but the video shows the batter spread into a jelly roll pan. which is it?

  102. Could you use append a brown sugar blend to decrease the calories more?

  103. These look fantastic! I plan on trying these out this weekend. Do you think I could use coconut oil instead of unsalted butter? If so, how much would I use, and would it affect the baking time? Thanks in advance.

  104. This is my Christmas Day treat for my children! I made them in an 8X11  pan because that was the closest size I had to the recipe! I ended up baking a little longer than it stated but so far they look delicious! Icing tastes wonderful! Can’t wait for them to cool! Thanks so much for sharing!!!

  105. I made these yesterday and shared them with family and brought into work and they were a hit!!  They tasted great!!! I will be making them again!!  Super easy make!!

  106. I just made them with chopped fresh  cranberries in the brownie and thus cut the sugar, and then will use the dried cranberries in the frosting!

  107. Do you cool the bars before frosting them?

  108. I always try one new recipe every year to add to my holiday baking. These bars are delicious and so moist. I will definately be making them again. So much better than store bought and love the reduced calories.

  109. Did anyone watch the video it shows her putting eggs and egg whites in. In the written recipe it just says egg whites??

  110. Do you cool the bars before frosting or frost while warm?

  111. Do you think these bars would freeze well?

  112. This was my pick for a night of Christmas goodie baking with friends last night. They turned out SO well!! Beautiful, soft, sweet,… decadent!!! No one could believe this was a “lightened up” version. Even better this morning with coffee. Another hit, Gina! Thank you!!

  113. Would these still be good without the cream cheese icing ? My husband cannot eat cream cheese, How about just a white chocolate drizzle??

  114. I substituted the granulated sugar for Stevia in the raw and they are delicious!

  115. Can I substitute fresh cranberries I have in the freezer?
    If so in what quantities should I substitute

  116. Can anyone tell me or post a picture of how the consistency looks like after mixing just the wet ingredients? And what color it looks like? With egg whites I’m not sure if I’m over our under mixing. Thank you! I’d really like to make these!

  117. I can’t wait to try these!! They’re in the oven right now.  Mine are going on 30 minutes baking bc they were still wet inside when I checked them at the 15, 20 & 25 minute mark. But, different ovens, altitudes, etc. My house smells amazing!! These are my husbands favorite treat from Starbucks and he also happens to be watching his weight so these are perfect!!

  118. Does anyone know what the carb count would be if I used a sugar substitute for the white sugar and a blend for the brown sugar?

    • I usually just key in the adjusted ingredients into My Fitness Pal and it should tell you.  It’s an app for your electronic devices and can also search and download any recipe by searching it.

  119. Has anyone tried to swap out the flour and sugar for coconut flour and coconut Sugar? 

  120. I made these exactly to the recipe, and I think there needs to be an adjustment for high altitude. There is not enough flour in this recipe. Mine came out flat.

  121. What ratio for almond flour to regular flour???\

  122. Most dried cranberries are also sweetened. Is it alright to use those?

  123. Can’t eat to try this! Do you I could use fresh cranberries instead of dried?

  124. I just made these for the second time this week! I modified the recipe to be gluten free, using almond flour, spelt flour and GF flour blend, and used Splenda and coconut palm sugar in place of the sugars, and used a whole egg instead of whites. They turned out AMAZING! I took them to work last week and everyone loved them, and never would've guessed they were gluten free!

  125. I ended up baking for about 18 minutes, and I also didn't want to overbake but I could tell it was still raw. it still came out moist and delicious!!

  126. I followed the recipe exactly. I cooked the bars 14 minutes and I think they are still slightly undercooked- but I was nervous to over bake them. The flavor is ridiculously good – I am at 7000 in elevation – should I make some adjustments??? I think next time I would add lemon zest to the cream cheese mixture. Thanks

  127. Any ideas as to what I could sub for the chocolate in this? My husband has severe chocolate allergies and I cant risk it. (He gets terrible headaches from it). Almond bark is an o.k. sub, but its always lacking that special something that comes from true white chocolate.

    • Well, white chocolate does not actually contain any chocolate, just mostly sugar and milk. That’s why it’s so sweet.

  128. This has been my special go to recipe for the past 3 years. Love them and so does everyone else. I follow the recipe exactly with 1 minor addition, I add orange zest to the cream cheese frosting. Great recipe!

  129. You forgot the ginger!

  130. Can you use frozen cranberries?

  131. Crazy question but dried cranberries? Where??

  132. Does anyone know if they are chewy (tastes like molasses a bit) are they not cooked enough??

  133. My FAVORITE Holiday treat… cannot wait to try these! They look divine!

  134. I have now made these about 5 times. The last few were by request. I live in England right now and the Starbucks over here does not have the bliss bars, which is one of my favorite parts about Christmas. These fill the need without most of the guilt. Thank you!

  135. Mine came out too fluffy like a cake. I think it needs the extra butter..

  136. These are amazing! Thank you for the recipe! I only use 1/3 white chocolate chips and 2/3 coconut sugar (I leave out the white sugar) and you cannot tell at all. I also use Pamela's gluten free flour and no one knows the difference!

  137. How many days should these keep for in the fridge?

  138. THANK YOU THANK YOU THANK YOU for this recipe. Not having to run to Starbucks for my cranberry bliss bar fix is going to save my waistline and my wallet this holiday season.

    I just made these last night. I cut a little of the sugar in the frosting bc I think Starbuck's version is a little too sweet. I also added 1/4 teaspoon orange extract based on other comments. Last, I chopped the white chocolate and sprinkled it on instead of doing a drizzle…call me lazy. 🙂

  139. I just took these out of the oven. I'm not sure what I did wrong, I followed the directions perfectly. The bar is really poofy. It seems like it doesn't fit in the pan. I haven't made the frosting yet…but I'm not sure how I'm going to cut these.

    Yeah, please change that type. Like numerous people have said it's Gold Medal

  140. Can these be frozen?

  141. Gina … you life saver …. well, at least you are a wallet and figure saver. I'm addicted to cranberry bliss bars and I'm afraid of what it is doing to my wallet and my waist line. I'm so excited to make these. You are a hero to most of us who follow you blog (and now cookbook) faithfully.

    • Exactly!
      I’ve been enjoying Skinny Taste since I discovered the website last year but now I think I’m in love.
      I was thinking the same thing as Jade about the cranberry bliss and tripped across this life saver of a recipe 

      Thank you!!

  142. I wonder why mine took almost 20 minutes to cook? Once they finished baking, they look amazing!

    • mine took 20 minutes as well….

    • Mine seem to be taking that long to bake. Wondering if it’s because I’m at high altitude?

    • Mine took about 20 minutes, too. And just a heads up for other readers- I don’t think altitude has anything to do with it, because I’m at sea level. (But that wouldn’t be a bad theory otherwise!)

      • Mine took 20 minutes too. And they came out perfect. I used a slightly smaller pan so I thought the thickness was the reason it took longer. I am in the valley so altitude isn’t the case.

    • Me too. 20-22 minutes!

    • Mine also took 20 minutes and I’m not at sea level or high altitude (am in Ohio)–20 minutes and they baked to perfection. I just noted the change on the recipe I printed out for future reference.

  143. Made these to take to a friend's cabin this weekend, and they were delicious. I think the kids were wary of the fruit on top – it looked too healthy and not very chocolate-y, but if you could convince them to try it, they liked it.

  144. I just made these and had my first little triangle. They are amazingly good. Thanks for the recipe and the skinny adjustments. love it

  145. I made these for an office party, and had so many people asking for the recipe that now they are my go-to recipe for parties. These are so tasty!

  146. Thank you so much for this recipe! I am a big fan of the Starbucks version and am thrilled to have a healthier (and cheaper) substitute! I made these for Valentine's Day and brought some to my coworkers. Everyone raved about them.

    Thanks for your recipes and inspiration!!

  147. Just wanted to pass along a tip – made these for Christmas and were a huge hit. We left town before we could eat them all so I put the leftovers in the freezer and they came out perfect. So, IF by chance someone has leftovers (unlikely, I know), they freeze well and are just as delicious in the middle of January.

  148. I made a batch in 2 separate smaller pans, so we ate one and gave the other to my daughter's teacher for Christmas. I loved them, and I still have a pound of cranberries to use.

  149. My bars came out perfect. Did not experience any problems that others have mentioned. They were delicious and will now be a part of our Christmas gatherings 🙂

  150. I tried these and they were very yummy! I think I like them better than the Starbucks ones because they taste less sugary. I would make them again for sure!

  151. My dad just linked this to me, thanks dad, wondering if adding candied ginger to the cookie dough makes a huge calorie difference. The version I have has candied ginger in the mix, should I just use powdered ginger?

  152. Oh Gina I love you for doing this! I am not a big sweet eat eater but every year I wait for Starbucks to put these out. I eat one then buy a pan for the office. Everyone loves them. Now I can eat two or even three :)!!

  153. These were fantastic, and a big hit with family last night. I substituted dried cherries, and they were delicious. However, a couple notes…..A whisk does not cut it for this recipe! The batter is incredibly stiff and thick. Electric beater is the tool for the job. Also, I had to add twice as much applesauce to get a smooth batter….with just 1/4 cup, it was dust-dry. Even then, it was very stiff and difficult to spread. And finally, my white ceramic pan required about 25 minutes to bake. They came out super-moist, but after 10 minutes they were still runny. The pan, the oven and the climate make a big difference, so you really have to watch the time carefully.

  154. These came out beautifully and absolutely delicious!!! I made this for my family for Christmas and everyone raved. They couldn't believe they weren't the fatty, caloric Starbucks version!
    My only issue was with the white chocolate not melting enough so my "drizzle" was fat strips of white chocolate… Not as pretty as yours but just as yummy, I am sure! Thanks for the great recipe. This one is a keeper!

  155. Made this 3 times over the holidays including a double batch – gobbled up every time!

  156. These were pretty darn good, thanks as always Gina! Just as comments/responses:
    1. My cookie bar/pan was done at 14 min. though possibly could have gone a minute or two longer. It was just *barely* browning on the edges.
    2. I had problems getting the cookie out of the baking pan. I ended up having to cut into into 3 big hunks to remove and one of them sort of shattered on me, though it was salvageable. Any hints or tricks as to when/how to get these out of the pan cleanly?
    3. For the drizzle at the end, I tried to melt Nestle white chocolate chips in the microwave. They went from hard, to sorta soft, to a solid mass, even taking them out to stir every 15-20 sec. I ended up using milk chocolate chips (melted the same way in the microwave without a problem). It was delicious and a nice contrasting color to the white frosting and red cranberries.

  157. These are AMAZING! I made them once and ate them every morning for 2 weeks. However, I had 2 problems with them. First, it took almost 30 minutes for them to cook int he middle. Maybe it was because I;m at high altitude? They were good in the middle but a little hard to eat at the edges. Also, my white chocolate didn't melt so I made the mistake of adding water. Other than that, these were absolutely fabulous and I will make them again.

  158. ive made these twice and each time they are amzing. i love making them and my husband loves eating them. question though, is there an easier way to even the batter towards the corners? the batter tends to be really gooey and hard to distrube throughout the pan. wondering if anyone had any luck. otherwise, its really had just to eat one!

  159. LOVE this recipe! I used a 9×13 pan and my baking time was closer to 20 minutes. Otherwise this was spot on! Cant wait to bring these to my family Christmas party tonight!

  160. I tried to make Cranberry Bliss Bars last year at Christmas, but they came out rather thick with very heavy icing and too much white chocolate drizzle. This recipe makes them lighter and fluffier, a much better consistency. The only change I made was to add a bit of orange extract to the batter and the icing, so the flavor seems closer to the Starbucks version than without. I do have a question: my white chocolate doesn't get thin enough to drizzle, so I get clumps of chocolate on top of the icing/cranberries. I heated it in the microwave over a minute, using 15-second bursts. I worry that I will burn it if I go much further. Any suggestions?

  161. These turned out great!! Thanks for the recipe – everyone I have given them to loves them!!

  162. It's my job to bring desserts this year for Christmas, and I'm adding this to my list! Thanks for this recipe!!

  163. Used gluten free flour, accidentally only bought half the amount of cream cheese but they still turned out great!!

  164. Delicious!! I lined my pan with parchment paper so was a cinch to get out of the pan

  165. These are amazing!!!!!

  166. OMG THESE ARE DELICIOUS! I served them to company and they never guessed that they were WW. Love your take on recipes.

  167. I had the same problem as some people above with the white baking chocolates not melting properly. Like other people, melting white chocolate chips instead worked great.

  168. These are really good! Even my kids liked them! Why go to Starbucks when you can bake your own. I will be making these again.

  169. Could I add chocolate chips?

  170. These sound and look fantastic, and I can totally do 4 points for dessert. 🙂 Awesome!

  171. I printed the copycat Starbucks recipe for these a couple months ago but haven't tried it yet cuz most in my family don't care for cranberries (silly them). Then I ran across this "skinny-fied" version and decided "it's time." Especially since they look so Christmas-y. I baked them last night and brought them in to work today. OMG- they are Sooooo good. A big hit.

    My question is- how does anyone get their chocolate to melt so it's thin enough to drizzle? I used some good Ghiradhelli white chocolate but it still ended up in little drops instead of a drizzle.

    • Honestly, the baking chocolate the recipe calls for didn't melt very well at all for me either. So what I did instead was melt white chocolate chips and I had no problem getting it to become liquid. Plus I scooped it into a plastic sandwich bag and cut a little corner and used that to pipe it into the bars with–so much easier!!

  172. I loved these bliss bars! I am not always the best baker, and these were so easy to make! Even won most unique at our cookie exchange at work. They were a bit hard to cut though, with the chocolate chips, glaze, and cranberries, so be careful cutting! Other than that I followed the recipe to a T.

  173. I made these for our family Christmas cookie exchange this year and they were AMAZING. I personally loved them, and they also received rave reviews from my aunts and cousins. These are going in the permanent stash! Thanks for creating these!

  174. how is this clean!? its packed with processed sugars and wheat flour? why not coconut or quinoa flour at the least

    • Who said anything about clean? All she said is that she received requests for a lighter version, which is what this is. She never once claimed that these were clean.

  175. Last Monday they gave out free samples of this at Starbucks in my building. I made this recipe today. I baked them about 20 minutes. They weren't done at 14 minutes. I liked these so much better than the Starbucks version. AWESOME!

  176. Mine came out terrible – maybe I did something wrong! Should try again. :

  177. They do need longer than the 14 minutes to bake, but as long as you keep checking them in the middle every 2-3 minutes and rotate the pan, they'll be fine.

  178. I love to bake. It's my creative outlet, but I don't eat anything with processed sugar. I made these and also found they needed more than 14 minutes-just checked them every 2 minutes until done. I love the suggestion of crystallized ginger and will add them next time. Sent half with my wife to her work and took half with me. There wasn't a crumb that made it home. And when my wife's coworkers found out they were "skinny" they begged my wife to pry the recipe from me. A HUGE hit. I did try to take them out of the pan too early and they did break somy, but I was able to "glue" it back together with the frosting. A definite keeper.

  179. I didn't change one thing and these were as good as or dare I say even BETTER than Starbucks ones. They are just excellent and have been enjoyed by all my family! Thanks for all your wonderful recipes!

  180. I made these yesterday for a fundraiser at our church. They turned out great. Gina, thank you for your great healthy recipes. I've made several of your soup recipes and have not been disappointed.

  181. Made these for a cookie exchange and they were a HUGE hit! I also added some orange extract because I love the cranberry orange combination. I am going to try to lesson the sugar and ditch the frosting for a breakfast bar! Maybe add nuts too, yumm!!

  182. Gina, I have been reading and using recipes from your blog for over two years–and while I absolutely love practically everything you make, I was so compelled to comment this time because these are absolutely spectacular!!

    Thank you so much for your commitment to offering healthier alternatives to all of our lives–I can't count the number of times I've thought, "what am I going to make for dinner tonight?" and automatically coming here to find my answer! And while I get all of the praise, you deserve all of the credit. Thank you thank you thank you!!!

  183. These were absolutely the best. Didn't change anything except it did take longer than the 14 minutes until they were baked in the middle. They were a bit "expensive" in terms of weight watcher points, but worth every bite.

  184. I made this over the weekend and it did take longer than 10-14 minutes for it to cook, I would say a bit closer to 18-20 minutes. BUT, I am not rating this badly because it was AMAZING!! WOW!! So tasty, I felt I was being decadent without all the calories (which made having two pieces ok lol ) I also gave some to co-workers and they really enjoyed them as well. I would certainly make them again, recommend them. Next, I might even not do the cream cheese icing and just sprinkle the white chocolate!

  185. Mine took way longer than 14 minutes to cook. They were still very mooshy at 14 minutes. But otherwise they turned out amazing! Thank you for the great recipe!

    • I found this too. I ended up needing close to 20 minutes and was still cautious not to overcook them.

    • Mine needed 20 minutes as well.

    • Yeah, I baked mine for 18 minutes. I was so concerned about the "Do not overbake" that I took them out. they were a little mushy. I think it really needed another couple of minutes. Not sure why, followed the recipe exactly. The batter never was stiff enough to pat down though. Should have been my clue! Will try again some time with an eye on the batter before baking.

    • Needing more time to cook could be because of altitude. The time given in the recipe is most likely for at sea level. Learned this lesson the hard way when I moved to the mountains.

  186. big hit my house! a great copy cat recipe that I felt ok eating more than 1!

  187. I made these over the weekend. I followed the recipe as written except for adding the zest of one orange to the dough.

    They were great–even better then the original. In the Starbuck's version the cookie part is very chewy and dense. These had a lighter, slightly more cake-like texture which I liked better.

    I gave my niece a plate to take to work and she says they were a big hit.

  188. Has anyone tried maki these yet using Splenda or domino light baking products and light butter made these the other day love them and refrigerate very well.

  189. I have made the full fat version from another site and LOVED them. I reluctantly decided to try these for a party last night because the hostess is really watching her calories. These turned out great. They are slightly less "decadent" and the cinnamon in the dough makes them taste slightly different. These are a great desert though.

  190. Do you think that these bars would freeze well? And if so, would you recommend freezing them with or without the icing and drizzle?

    • I froze the finished product with no problem at all they were just as good as when they were fresh. Thawed them while we were eating dinner and they were perfect for dessert. Tina

  191. Wow! I'm not a huge fan of white chocolate but I think I can make an exception for these. Festive and oh so gorgeous!

  192. These look amazing, can't wait to try them.
    Just wanted to point out though, it is Gold MEDAL flour, not Metal 🙂

  193. I love your recipes!! Just wondering though, I have an apple allergy and wondered what I could use instead of the applesauce? Any ideas? Thanks!

  194. Gina! I tell everyone I know, about your website! I made these last night. They taste awesome, if not better than the originals. I plan to share with my co-workers and freeze a few as well. I am not a baker, but your instructions were very easy to follow. I'm also taking the week long challenge! You are awesome!

  195. OMG GINA! Making these tonight!
    Do you think you could try making a lighter version of their Cheese Danish???? 😉

  196. These look amazing! Would light butter work instead of unsalted butter? I have a ton left over from making your pumpkin pie! Thanks!

  197. I don't even butter my bread; I consider that cooking.

    Katherine Cebrian

  198. Gina,
    I love you, your amazing. Thank you for making my life easier with the delicious and healthy recipes that my whole family loves

  199. Love these! Came out perfect. I used half whole wheat and half white flour. I used a little less sugar and it was fine. My husband loved them too! Thanks for another great recipe!

  200. those who have made – do you really NEED the frosting? I'm thinking pressing chopped cranberries & macadamias into the top before baking then finishing with a drizzle of white choc…
    …but wondered maybe you need the frosting for the moisture content?

    • I don't think you NEED the frosting. The cookie bars themselves are very good. I like the tang of the cream cheese frosting to counter the sweetness of the white chocolate. If you skip the frosting, I'd be very careful not to overcook so the bars don't dry out.

  201. Holy crap these are phenomenal!! They don't taste "skinny" at all! Awesome job Gina! Now to ration myself to 1 a day…I could easily finish the whole pan!

  202. Hi!! I am not a fan of white chocolate could I use regular chocolate chips instead… or maybe a mix of both?? thanks!

  203. I like cranberries but I LOVE cherries. I might have to try it with the latter…

  204. So excited to make these for my family! Love everything I have tried from your website and often refer my WW members to your site. Thanks so much!!!!!

  205. Has anyone tried these using the Greek yogurt cream cheese?

    • I haven't tried the commercially-made Greek yogurt cream cheese here in America, but I've lived in Africa the past two years, and the only way I could make cream cheese was by straining regular yogurt through cheesecloth for 4-8 hours (I got the idea from the Cleaner Plate Club blog). It's a tiny bit more tart than American cream cheese, but I used it for cream cheese icing all the time while overseas. I guess you just get used to the flavor, even if it is a tiny bit different than full-fat American cream cheese icing. Good luck!

  206. Might there be a way to make this Gluten Free? If so, please share your tips.. I ONLY trust Gina revipes, always fabulous and can't wait to give this a try either way

    • You could try a good gluten free blend flour, but I have not tried it. I heard William Sonomas cup4cup is the best.

  207. Strange, maybe leave them a few minutes longer. Since they worked for others, I'm not sure why you didn't have success.

  208. What's your opinion on subbing some, if not all, of the sugar and brown sugar in the cake for Spenda products? I'd have to run it through Recipe Builder to see what the PP value would be. I'm not much of a baker, so I don't know if Splenda works well or not in recipes like this. But I'd love to make these Bliss Bars! Thanks for all you do!!

  209. Starbucks Bliss Bars have crystallized ginger in them. A big flavor component. I'm not sure how many points it would add. When I make them I put in 2 tablespoons finely minced. Thanks for lightening them up!

    • I was surprised to not see any ginger in these! I will not be skipping that flavor. I'll also add a tsp of ground ginger to the bar with the crystallized ginger.

  210. I started making these within 5 minutes of seeing this recipe. They are fantastic! Thank you for this amazing recipe!

  211. What can I replace the apple sauce with? I don't have any on hand..

  212. The original bars from Starbucks have a lemon essence to them, I wonder how lemon extract instead of vanilla would taste?

  213. I ran out of white flour at about 1.25c so I used a mix of ww and gluten free. I also forgot butter at the store so I used 1/8-1/6c canola oil. They turned out excellent. Thanks Gina!

  214. Bless your heart! These are my favorite indulgence when Starbucks has them. Now I can have my Bliss and not go over points! You have made me very happy!

  215. I've never had theor bars, but these look great!

  216. Does anyone know how many Weight Watchers points one of these bars would be??

  217. Love Cranberry Bliss Bars! I made the "fat" version last year and added chopped pistachios for taste and color. Do you know how much additional fat that would add?

    • Mary, I think you can just google the nutrition information in pistachios and measure out and do the calculations of how much you are using in the recipe. Then add that on to the recipe totals Gina has listed above. If you are counting WW points use your WW calculator on your etools to figure out the new points plus values.

  218. These look fantastic but since it's just me and the hubby I know I'll be tempted to overindulge. How long will they keep in the fridge? Do you think they would be ok to freeze? Thanks for all the fabulous recipes. I've made at least two (sometimes as many as five) of your recipes since I found out about! I have finally been able to realize my goal of not only losing weight but truly adapting a healthy do-able eating style. Thanks Gina!

    • Oops! I meant to say I've made at least 2 or sometimes 5 of your recipes PER WEEK since finding your site! Sorry!

    • Angela- The ones at starbucks are frozen and they pull them out of the freezer the night before serving. So these should freeze fine too!

      You are my hero! Keep the wonderful recipes coming!! Thank you!!

      • How long can I freeze them? I am planning to make it tomorrow and give them as a gift after a week? Thanks so much. I am excited to make these.

    • Good to know freezing them would work!

  219. just put these in the oven. and i'm excited. 🙂

  220. This looks so good! I love the ones from starbucks. I can't wait to make these!

  221. I make these every year but hate how bad they are for me. I'm excited to try this version…my pants thank you!

  222. This recipe looks so pretty and yummy! I plan to make it during the holidays.
    Thanks Gina


  223. So excited to try your lightened up version of this. These are my all time favorite bars from Starbucks! Going out right now to get all of the ingredients…thanks for the recipe!

  224. They look so pretty!! YUM!

  225. I think it's Gold Medal flour 😉

  226. Did you ever know that you're my heeerrroooo? These look awesome.

  227. Thanks for posting this version. I was looking for this exact thing. 🙂

  228. I tried a cranberry bliss bar for the first time ever on Wednesday and I was immediately in love. I am SO excited to try these!

  229. Definitely trying these, possibly today! Thinking of trying a batch with dried cherries and mini dark chocolate chips too!

  230. Have you tried using Almond or Coconut flour?

  231. People go nuts over these bars and I have never had one. Glad to know now if I do there will be a bit less indulgent one to have with all of the other treats in December.

  232. I was literally looking for a "light" version of this just yesterday 🙂 what a great morning surprise! Thanks Gina!!

  233. Very excited about this recipe!! I love cranberry bliss bars, but rarely allow myself the indulgence. Can't wait to try them!! 🙂

  234. Yum! Do you think these would work with WW Pastry Flour, opposed to white flour?

    • It works but has a weird taste to me. My husband didn't like them at all with the whole wheat but completely up to you.

    • My guess is to substitute half of the all purpose flour with half whole wheat pastry flour. I've done that with excellent results.

  235. I am so excited for this recipe! I love Cranberry Bliss bars!

  236. What a fabulous recipe!! I've actually always avoided the Starbucks original version, but I can't wait to try yours. Going on my must make holiday list!

  237. Could I use a pampered chef stone bar pan? Would it change the baking time? Thank you for this recipe!