Low(er) Carb Cranberry Bliss Bars
Recipe: #8207
February 22, 2013
Categories: Desserts, Cookies, Cheese, Cranberry, Pacific Northwest, Copycat or Clone Recipes, Christmas, Thanksgiving, Valentine's Day, Oven Bake, Diabetic, Sugar Substitute, Cream Cheese, Bars, more
"Starbuck's knockoff. I made these for the Holiday Potluck at Bill's work and no one knew they were lower carb. They are not totally sugar free but they are far below the real thing."
Original is 24 servings
Ingredients
- BARS
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- FROSTING
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Nutritional
- Serving Size: 1 (54.7 g)
- Calories 173.3
- Total Fat - 7.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 34.9 mg
- Sodium - 166.4 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 1.1 g
- Sugars - 8.4 g
- Protein - 4.3 g
- Calcium - 29.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
For bars:
Step 2
Preheat oven to 350°F.
Step 3
Line a 10x15 jelly roll pan with parchment, trimming away any excess.
Step 4
Cream butter and Brown sugar blend splenda in electric mixer until smooth.
Step 5
Add eggs one at a time, allowing each to incorporate.
Step 6
Add dry ingredients in small amounts, allowing time to blend and not forgetting to scrape down the mixer bowl.
Step 7
Turn off mixer, remove paddle, and fold in cranberries, chocolate, and ginger peel.
Step 8
Spread batter over parchment on pan and bake for about 30 minutes or until bars are not puffy and slightly firm to the touch.
Step 9
Allow to cool.
Step 10
For topping:
Step 11
In another kitchenaid bowl, blend softened cream cheese with nature sweet powder, butter, vanilla. orange juice and powdered rind, making sure you scrape down the mixer bowl and blend (To make powdered rind, run dried peel through a spice mill then sift to remove any grit).
Step 12
Turn off mixer, remove paddle, and fold in dried cranberries.
Step 13
When bars are cool, spread frosting evenly on top and sprinkle with chocolate shavings (scrape a bar on the side with a large knife to get these- doesn't matter if it crumbles instead of curling).
Step 14
Cut bars into fourths along the length, and into 3 parts along the width, then cut each square into a triangle.
Tips
- Store bars in refrigerator after baking.
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