Cranberry Orange Dream Bars

Ingredients & Measurements:
Blondie Base Ingredients:
1 cup (226g) melted unsalted butter
1 cup (190g) light brown sugar
1/2 cup (100g) sugar
2 eggs + 1 yolk 
2 tsp (9g) vanilla extract
1 tbsp. (1g) orange zest
2 1/8 (310g) cups flour  
2 tsp (6g) cornstarch
1/2 tsp (3g) baking powder
1 tsp. (6g) salt
1/4 tsp ground ginger
2/3 cup (115g) white chocolate chips
1/2 cup (60g) dried cranberries chopped lightly

Cream Cheese Frosting:
8 oz cream cheese softened
1 cup (120g) powdered sugar
1 tbsp. (3g) orange zest
1 tbsp. (17g) orange juice
1/2 tsp (3g)  vanilla extract
1/2 cup (60g) dried cranberries chopped
1/2 cup (85g) white chocolate melted

Step 1: Make Blondie Base 
Preheat oven to 350 degrees f.
Melt the butter in the microwave. In a large bowl, or in the bowl of a stand mixer combine the sugars and melted butter. Whisk until light and fluffy for about 3 minutes. Add the eggs and yolk one at a time, mixing well after each addition. Mix in vanilla extract and orange zest and mix to combine.

In a separate bowl whisk together the flour, cornstarch, ground ginger, baking powder and salt.

Gradually stir or fold in the dry ingredients into the wet mixture and mix just until combined, fold in white chocolate chips and cranberries. Spread in a 9×13 inch jelly pan or glass baking dish. Try to spread it as evenly as possible. Bake at 350 for 24-26 minutes until lightly golden brown.

Allow to cool completely for at least an hour before frosting.

Step 2: Make the Frosting
In the bowl of a stand mixer or with a hand mixer whip the cream cheese until fluffy, mix in the vanilla extract, orange juice, and orange zest. Slowly incorporate the powdered sugar in two batches mixing well after each addition. Spread frosting evenly on top of cooled base and top with chopped dried cranberries. Melt the ½ cup of white chocolate in 15 second increments in the microwave until smooth and drizzly. Using a spoon or fork, drizzle melted chocolate all over the surface of the bars. Allow to chill in the refrigerator for at least 2 hours. Once set, cut the bars into any shape you like. These are very sweet so I tend to cut them into smaller pieces. 

Tips for storing:
Be sure to store the bars in an airtight container in the refrigerator for up to 5 days. If you want to freeze the bars, set them spaced apart on a baking sheet in the freezer for an hour. Then wrap each bar in a piece of parchment paper and place in a freezer zip lock bag or vacuum seal. You can leave them in the freezer for up to 3 months. To defrost, remove the bars from the freezer bag and set on a tray in the refrigerator overnight to defrost.