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Cranberry Bliss Bars a la Diane Phillips

Makes about 40 (2-inch) bars

BARS

• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups firmly packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon orange oil or 2 teaspoons orange extract
• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 3/4 cup unsweetened dried cranberries
• 3/4 cup white chocolate chips or chopped white chocolate

FROSTING

• 1 (3-ounce) package cream cheese, softened
• 6 tablespoons butter, softened
• 2 cups confectioner's sugar
• 1/2 teaspoon orange oil or 1 teaspoon orange extract

GARNISH

• 1/4 cup unsweetened dried cranberries
• 1/4 cup white chocolate chips

DRIZZLE

• 8 ounces chopped white chocolate (white chocolate chips don't melt; use a bar of white chocolate)
• 2 tablespoons unsalted butter
• 2 teaspoons grated orange zest

For the bars: Preheat oven to 350 degrees. Line a 15-by-10-inch jelly roll pan with silicone liner, aluminum foil or parchment paper. If you are using foil or parchment paper, coat it with nonstick cooking spray.

In a bowl, stir together the butter, brown and granulated sugars, eggs, and orange oil. Add the flour, baking powder, ginger and pumpkin pie spice, and beat until the flour begins to blend into the batter, about 1 minute. Stir in the cranberries and chips, being careful not to over mix. Spread the batter into the prepared pan, and bake until a skewer inserted into the center comes out with a few crumbs adhering to it, 15 to 17 minutes. Remove from the oven and let cool completely in the pan on a rack.

For the frosting: Beat cream cheese, butter, sugar and orange oil together to a spreading consistency. If needed, add a few drops of milk to thin. Spread over cooled bars.

To garnish: Sprinkle the dried cranberries and white chocolate chips evenly over the frosting.

For the drizzle: In the top of a double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth. Drizzle over the frosting in a decorative pattern and top with the orange zest.

The bars freeze for up to 6 weeks, or refrigerate for up to 3 days. Store leftover bars in the refrigerator.

(From Diane Phillips.)

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