BASE
- 2 cups (240g) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 2/3 cup (130g) granulated sugar
- 2/3 cup (130g) brown sugar
- 1/4 cup (60g) butter, melted
- 1/4 cup (60g) egg whites
- 1/4 cup (unsweetened apple sauce
- 2 teaspoon (10mL) vanilla extract
- 2/3 cup (80g) white chocolate chips
- 1/4 cup (40g) dried cranberries, chopped
FROSTING
- 1 package (8 ounces) light cream cheese
- 1/2 cup (60g) powdered sugar
- 1 teaspoon (5mL) vanilla extract
TOPPING
- 1/4 cup (60g) white chocolate chips, melted
- 1/4 cup (40g) dried cranberries, chopped
DIRECTIONS
BASE
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Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
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In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
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In separate bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
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Combine the dry ingredients into the wet ingredients. If the batter looks more “crumbly” than smooth, add a small amount of milk or water to smoothie it out.
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Fold in the white chocolate chips and dried cranberries.
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Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
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Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean.
FROSTING
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in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla.
- Evenly spread the frosting on the cooled base.
TOPPINGS
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Melt the white chocolate in the microwave and then drizzle it over the bars.
- Sprinkle with dried cranberries.
FINISH
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When the chocolate sets, cut the bars 12 squares and then cut each square diagonally to create triangles for 24 total servings.
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Store in the refrigerator until ready to serve.