Cranberry Bliss Bars
Makes about 40
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups firmly packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 teaspoon orange oil or 2 teaspoons orange extract
2 1/3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1 3/4 cup unsweetened dried cranberries
1 3/4 cup white chocolate chips or white chocolate chopped into chunks
1. Preheat the oven to 350° F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper. If you are using foil or parchment, coat it with nonstick cooking spray.
2. To make the bars, in a large bowl, using with an electric mixer, beat together the butter, brown and granulated sugars, eggs, and orange oil in a large bowl until combined.
3. Add the flour, baking powder, and spices and beat until the flour begins to blend into the batter, 45 seconds to 1 minute.
4. Add 3/4 cup of the cranberries and 3/4 cup of the chips, stirring just to blend and being careful not to over mix.
5. Spread in the prepared pan and bake until a skewer inserted in the center comes out with a few crumbs adhering to it, 15 to 17 minutes. Remove from the oven and let cool completely in the pan on a rack.
Creamy Orange-and-White Chocolate Frosting
One 8-ounce package cream cheese, softened
1/2 cup unsalted butter
4 cups confectioners’ sugar
1/2 teaspoon orange oil or 1 teaspoon orange extract
1. To make the frosting, in a large bowl, using an electric mixer, or in a food processor, cream together the cream cheese and the butter in a large bowl until fluffy, or process them in a food processor.
2. Add the confectioners’ sugar and orange oil and beat or process until spreading the frosting reaches a spreadable consistency. Then spread it evenly over the cooled bars.
Garnishes and Drizzles
1/4 cup unsweetened dried cranberries
1/4 cup white chocolate chips
8 ounces white chocolate, chopped
2 tablespoons unsalted butter
1. Sprinkle with the remaining 1/4 cup of cranberries and white chocolate chips.
2. In To make the drizzle, in the top of a double boiler set over simmering water, melt the chopped white chocolate with the remaining 2 tablespoons butter, stirring until smooth.
3. Drizzle over the frosting in a decorative pattern.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.