BARS
1 cup butter, soften at room temp
1 cup brown sugar
1/3 cup granulated sugar
3 large egg
2 teaspoons orange extract (or vanilla)
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup craisins (dried cranberries)
3/4 cup white chocolate chips
FROSTING
3 ounces cream cheese, softened
3 tablespoons butter, softened
3 cups confectioners' sugar
2 teaspoons orange extract (or vanilla)
TOPPING
1/3 cup craisins, chopped
2 tablespoons grated orange rind
1/3 cup white chocolate chips, chopped course
1/2 teaspoon canola oil
Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.
Bars:
With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined. Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to over mix.
Spread thick batter in prepared pan and bake 350 (23-25 minutes for 10x15, 27-30 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Cool completely.
Frosting:
Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 tsp of milk if needed). Spread evenly over cooled bars.
Garnish:
Combine orange zest and craisins and sprinkle over frosted bars. Mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.
Allow one hour for the white chocolate to set before cutting.
Cut into Starbuck triangles by cutting jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally.
