Ingredients

The following ingredients have 12 Servings
  • 1 cup salted butter
  • 1¾ cup light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 2¼ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup dried cranberries (craisins)
  • ¾ cup white chocolate chips
  • 8 ounces cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • 1 Tablespoon cornstarch
  • 2 cups powdered sugar
  • ½ cup dried cranberries (craisins, chopped)
  • ¼ cup white chocolate chips (whole)
  • ⅓ cup white chocolate chips (melted)
  • ½ teaspoon vegetable oil

Instruction

  • Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper. Set aside.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.
  • Add the eggs, vanilla extract, and orange extract and beat until combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Gently fold in the dried cranberries and white chocolate chips with a rubber spatula.
  • Spread the batter into the prepared baking pan.
  • Bake for 18 to 20 minutes until a toothpick inserted into the center comes back clean. You want there to be just a few crumbs stuck on the toothpick which means it is ready to come out.
  • Place the pan on a wire rack and allow the bars to cool completely.
  • Prepare the frosting by beating the cream cheese until creamy in a large bowl or stand mixer. Add the powdered sugar, cornstarch, extracts, zest, and salt until smooth and creamy.
  • Once the bars have cooled, spread the icing over the top of them. Then sprinkle evenly with the dried cranberries and white chocolate chips.
  • In a microwave-safe bowl, melt the chocolate chips and the vegetable oil at 15-second intervals, stirring between each one. Once melted, use a fork to beat it smooth, then use the fork to drizzle the melted chocolate over the frosted bars.
  • For best results, place the pan in the fridge and allow the finished bars to cool for an hour before cutting and removing them from the pan.
  • To cut the bars, cut the pan into 3 rows of 4, this will give you 12 large squares. Then cut each square diagonally and you will have 24 triangular-shaped bars.