Ingredients:

  • 1 stick (115 g) Unsalted Butter, melted
  • 1 cup (200 g) Light Brown Sugar, packed
  • ½ cup (100 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1¾ cups (210 g) All-Purpose Flour, sifted
  • 1 tsp Baking Powder
  • ½ tsp Ground Ginger
  • ½ tsp Salt (Fine sea salt)
  • ¾ cup (130 g) White Chocolate Chips (plus ¼ cup reserved for topping)
  • 1 cup (100 g) Dried Sweetened Cranberries (plus ¼ cup reserved for garnish)
  • 8 oz (225 g) Full-Fat Cream Cheese, very soft
  • 4 Tbsp (56 g) Unsalted Butter, very soft (for frosting)
  • 3 cups (360 g) Icing Sugar, sifted
  • ½ tsp Vanilla Extract (for frosting)
  • 1 tsp Orange Zest (from 1 orange)
  • 1 Tbsp (15 ml) Reserved Orange Juice (for drizzle)

Instructions:

  1. Preheat your oven to 175°C (350°F). Line the 9x13 inch pan with parchment paper, leaving an overhang on two sides for easy removal. Grease lightly.
  2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs one at a time, followed by the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking powder, ground ginger, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Mix only until just combined; stop as soon as the last streaks of flour disappear to prevent tough bars.
  5. Gently fold in ¾ cup of the white chocolate chips and ¾ cup of the dried cranberries.
  6. Spread the dough evenly into the prepared pan. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the centre comes out with moist crumbs attached.
  7. Allow the bar base to cool completely in the pan on a wire rack. This is crucial before frosting.
  8. For the frosting: In a mixer, beat the softened cream cheese and softened butter until smooth and creamy. Ensure there are no lumps.
  9. Scrape down the bowl, then add the orange zest and vanilla extract. Beat briefly.
  10. Gradually add the sifted icing sugar, beginning on low speed. Increase speed to medium-high and beat until the frosting is light, fluffy, and holds a stiff peak (about 3-4 minutes).
  11. Once the bar base is completely cool, spread the cream cheese frosting evenly over the top.
  12. Cover the pan lightly and chill the frosted bars in the refrigerator for at least 90 minutes. This firms up the frosting for clean cutting.
  13. Prepare the Drizzle: Gently melt the remaining ¼ cup of white chocolate. Stir in the reserved 1 tablespoon of orange juice to create a loose, pipeable drizzle consistency.
  14. Remove the chilled bars from the fridge. Drizzle the melted white chocolate mixture evenly over the top. Immediately sprinkle the remaining ¼ cup of dried cranberries and the reserved white chocolate chips over the drizzle.
  15. Use the parchment paper handles to lift the chilled block out of the pan. Slice into 16 squares using a large, sharp knife, wiping the blade clean between cuts.
  16. Store leftovers in an airtight container in the refrigerator.