Cranberry Bliss Bars with Jaca

By Jaca Kitchen · · Updated

These sugar-free cranberry bliss bars swap every bit of sugar for Jaca allulose, turning the Starbucks holiday favorite into a chewy white chocolate blondie base topped with cream cheese frosting and tart cranberries — all the bliss, none of the sugar crash.

This is a Jaca-adjusted, healthier version of the classic. We replaced the brown sugar and powdered sugar with Jaca allulose at twice the amount, and reach for sugar-free white chocolate and unsweetened dried cranberries, so each bar lands at about 6 grams of sugar instead of 80+.

Prep time: 20 minutes · Cook time: 20 minutes · Total time: about 1 hour 30 minutes (with cooling) · Servings: 8 bars

Ingredients:

For the bars

  • 1/2 cup unsalted butter, melted (1 stick)
  • 1 large egg, room temperature
  • 2 cups Jaca allulose (replaces 1 cup brown sugar)
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup sugar-free white chocolate chips (such as Lily's or ChocZero)
  • 1/2 cup unsweetened dried cranberries
  • 1/2 teaspoon orange zest (optional)

For the frosting & topping

  • 1 cup sugar-free white chocolate chips, melted and divided
  • 4 oz cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • 4 cups powdered Jaca allulose (replaces 2 cups confectioners' sugar), added gradually to taste
  • 1/4 cup unsweetened dried cranberries, for topping

Instructions:

  1. Preheat the oven to 350°F. Line an 8x8-inch pan with foil or parchment, leaving an overhang, and lightly grease.
  2. In a medium bowl, stir the melted butter (cooled slightly so it won't scramble the egg) with the egg, Jaca allulose, and vanilla until smooth.
  3. Add the flour and salt and stir until just combined — don't overmix or the bars turn tough.
  4. Fold in 3/4 cup sugar-free white chocolate chips, 1/2 cup cranberries, and the orange zest.
  5. Spread the batter in the pan and bake 18–21 minutes, until the center is just set and the edges begin to pull away. Don't overbake — the bars should stay chewy. Cool completely.
  6. For the frosting, melt 1 cup sugar-free white chocolate chips in 10-second bursts until smooth. Beat the cream cheese with about three-quarters of the melted chocolate, the vanilla, and the powdered Jaca allulose until fluffy, adding more powdered allulose until it's thick and spreadable.
  7. Spread the frosting over the fully cooled bars. Sprinkle with 1/4 cup cranberries and drizzle with the reserved melted white chocolate.
  8. Chill at least 30 minutes to set, then lift out using the overhang and cut into 8 triangles. Store airtight in the fridge up to 1 week.

Made with Jaca allulose — the rare sugar that bakes, browns, and tastes like sugar, without the sugar. Shop Jaca.