- 1 cup salted butter, softened 2 sticks
- 1 1/2 cups light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- Zest of 1 orange
- 1 cup white chocolate chips
- 1 cup dried cranberries
FROSTING AND TOPPING
- 2 8 oz. packages cream cheese, softened
- 3 cups confectioner's sugar
- Juice of 1 orange
- 4 2 oz. squares vanilla almond bark or white baking chocolate, finely chopped
- White chocolate chips and dried cranberries for topping
MAKE THE BARS
Preheat oven to 350 degrees F and coat an 11×16 pan (or similar) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and vanilla. Beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking powder, salt and cinnamon. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Stir in the orange zest. Fold in the white chocolate chips and dried cranberries.
Spread the batter even into the prepared pan. You may need to grease your fingers/spatula in order to reach the edges and corners. Bake in the preheated oven for 15-20 minutes, or until uniformly golden in color. Let cool.
MAKE THE ICING/TOPPING
Using a stand mixer fitted with the whisk attachment n(or a large mixing bowl with a hand mixer), combine the cream cheese, confectioners’ sugar and orange juice. Beat on medium speed until smooth and free of lumps, approximately 1 minute.
Place the chopped almond bark (or baking chocolate) in a microwave-safe bowl and heat on high for 1 minute. Stir and heat in 30-second intervals (stirring after each) until creamy and free of lumps.
Calories: 235.58kcal | Carbohydrates: 32.8g | Protein: 2.05g | Fat: 9.58g | Saturated Fat: 5.75g | Cholesterol: 31.48mg | Sodium: 149.36mg | Fiber: 0.66g | Sugar: 25.55g