Ingredients

½ cup unsalted butter (melted and slightly cooled)

¾ cup packed light brown sugar

2 large eggs (room temperature)

1 tsp vanilla extract

1 tbsp orange zest

1 ¾ cups all-purpose flour

1 tbsp cornstarch

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp ground ginger

¼ tsp ground cinnamon

¾ cup dried cranberries (roughly chopped)

¾ cup white chocolate chips (or chopped white chocolate)

4 oz cream cheese (softened)

2 Tbsp unsalted butter (softened)

½ cup powdered sugar

½ tsp vanilla extract

1 tsp orange zest

¼ tsp salt

3 oz white chocolate (melted and slightly cooled)

¼ cup dried cranberries (roughly chopped)

1 oz white chocolate (melted for drizzle)

Extra orange zest (optional)

Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal of the bars.

Step 2: In a large bowl, whisk together the melted butter and brown sugar until smooth, about 1 minute. Then add the eggs, vanilla extract, and orange zest, mixing until fully combined.

Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, ground ginger, and cinnamon.

Step 4: Fold the dry ingredients into the wet ingredients gently using a rubber spatula. Avoid overmixing. Then fold in the chopped dried cranberries and white chocolate chips until evenly distributed.

Step 5: Spread the thick batter evenly in the prepared pan, smoothing the top with the back of a spatula.

Step 6: Bake for 22 to 26 minutes. The edges should be set and lightly golden, and a toothpick inserted in the center should come out with a few moist crumbs. The center may look slightly underdone but will set as it cools. For accuracy, remove the pan when the center reaches 200-202°F.

Step 7: Allow the bars to cool completely in the pan on a wire rack for at least 1 hour before adding frosting.

Step 8: To make the frosting, beat the softened cream cheese and butter together in a medium bowl using an electric mixer for 2-3 minutes until light and fluffy.

Step 9: Add the powdered sugar and beat until smooth. Then mix in the vanilla extract, orange zest, and melted white chocolate until the frosting is well combined and creamy.

Step 10: Spread the frosting evenly over the completely cooled bars.

Step 11: Sprinkle the remaining chopped dried cranberries over the frosting. Drizzle with the melted white chocolate in a crosshatch or zigzag pattern. Optionally, add a sprinkle of fresh orange zest on top.

Step 12: Refrigerate the bars for at least 30 minutes to allow the frosting to set before cutting.

Step 13: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares or triangles for a festive look like Starbucks.

Tips & Variations

For a richer orange flavor, add a teaspoon of orange extract to the batter along with the zest.

White chocolate chips can be swapped for chunks of white chocolate for a more decadent texture.

Try adding a handful of chopped nuts, like pecans or walnuts, to the batter for extra crunch.

If dried cranberries are not available, dried cherries make a tasty alternative.

Make sure cream cheese and butter are softened to room temperature for a smooth frosting without lumps.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature slightly before serving for the best texture. You can also freeze cut bars wrapped well for up to 2 months; thaw in the refrigerator overnight before enjoying. Reheat briefly in the microwave if you prefer them warm, but be careful not to melt the frosting.

FAQs

Can I use frozen cranberries instead of dried?

Frozen cranberries contain extra moisture and can affect the texture of the bars, making them soggy. It’s best to use dried cranberries for this recipe.

How do I know when the bars are done baking?

The edges should be lightly golden and set, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. The center may feel slightly soft but will firm up as the bars cool.