Categories: Cookies, Dessert

Ingredients

• Bars:
• 1 cup unsalted butter, melted
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup sugar
• 4 large eggs
• 1 teaspoon orange oil (or 2 t. orange extract)
• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 3/4 cup unsweetened dried cranberries
• 3/4 cup white chocolate chips
• Creamy Orange Frosting:
• 1 (3 ounce) package cream cheese, softened
• 6 tablespoons unsalted butter or 6 tablespoons margarine
• 2 cups powdered sugar
• 1/2 teaspoon orange oil (or 1 t. orange extract)
• Garnish:
• 1/4 cup unsweetened dried cranberries
• 1/2 cup white chocolate chips
• 2 tablespoons grated orange zest
• Drizzle:
• 8 ounces white chocolate, chopped
• 2 tablespoons butter

Directions

1. Preheat oven to 350°; line a 15 x10 in jelly roll pan with a silicone liner, foil, or parchment paper (if you are using foil or parchment, coat it with nonstick spray.

2. Make the bars—with an electric mixer, beat together the butter, brown sugar, sugar, eggs, and orange oil in a big bowl until combined.

3. Add in flour, baking powder, and spices; beat until the flour begins to blend into the batter, 45 seconds- 1 minute. Add in cranberries and chips, stirring just to blend and being careful not to overmix.

4. Spread into prepared pan and bake until a skewer inserted into the center comes out with a few crumbs adhering to it, 15-17 minutes.

5. Remove from oven and let cool completely in the pan on a rack.

6. Make the frosting—with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.

7. Add in the powdered sugar, orange oil and beat/process until the frosting reaches a spreadable consistency; spread it evenly over the cooled bars.

8. **Do-ahead—the frosting can be refrigerated for up to 3 days or frozen for up to 2 months.

9. Make the garnish—sprinkle the frosted bars with the cranberries and white chocolate chips.

10. Make the drizzle—in the top of double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth.

11. Drizzle over the frosting in a decorative pattern and garnish with the orange zest.

12. 1. 13 Do-ahead—at this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.

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