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1
Preheat oven to 350; line a 15 x10 in jelly roll pan with a silicone liner, foil, or parchment paper (if you are using foil or parchment, coat it with nonstick spray.
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2
Make the bars--with an electric mixer, beat together the butter, brown sugar, sugar, eggs, and orange oil in a big bowl until combined.
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3
Add in flour, baking powder, and spices; beat until the flour begins to blend into the batter, 45 seconds- 1 minute.
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4
Add in cranberries and chips, stirring just to blend and being careful not to overmix.
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5
Spread into prepared pan and bake until a skewer inserted into the center comes out with a few crumbs adhering to it, 15-17 minutes.
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6
Remove from oven and let cool completely in the pan on a rack.
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7
Make the frosting--with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.
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8
Add in the powdered sugar, orange oil and beat/process until the frosting reaches a spreadable consistency; spread it evenly over the cooled bars.
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9
**Do-ahead--the frosting can be refrigerated for up to 3 days or frozen for up to 2 months.
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10
Make the garnish--sprinkle the frosted bars with the cranberries and white chocolate chips.
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11
Make the drizzle--in the top of double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth.
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12
Drizzle over the frosting in a decorative pattern and garnish with the orange zest.
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13
Do-ahead--at this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.
