Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.2g) baking powder
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (90g) white chocolate chips
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (2g) orange zest, finely grated
  • 1 tbsp (15ml) heavy cream
  • 2 tbsp (30g) white chocolate, melted
  • 2 tbsp (30g) dried cranberries, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper. Whisk the melted butter and brown sugar until smooth, then beat in the egg and vanilla. Fold in the flour, salt, and baking powder until just combined. Stir in the dried cranberries and white chocolate chips until evenly distributed.
  2. Spread the batter into the pan, pressing it firmly into the corners. Bake for 18–22 minutes until the edges are a light golden brown and the center is set but springs back slightly. Let the base cool completely.
  3. Beat the cream cheese and butter until velvety. Gradually add powdered sugar and orange zest, mixing until fluffy. Spread the frosting in an even layer over the cooled base. Chill the bars in the refrigerator for at least 2 hours to set. Finish by drizzling melted white chocolate over the top and sprinkling with chopped cranberries before slicing into 24 small rectangles.