These buttery sweet bars are delicious and easy to make. These bars bake up rich and delicious with a slightly sweet yet tart flavor from the cranberries.
The original recipe was supposed to be a knock-off of a Starbucks treat but I’ve never had the Starbucks version to make a comparison, and I’ve made several changes: I didn’t have any pistachios on hand so I left them out. and instead of pumpkin spice I added about 1/2 cup chopped crystalized ginger pieces.
Instead of shaved chocolate on top I melted some white chocolate and drizzled over the frosting and dried cranberries to finish off the dessert. Here is how you can make your own:
You can find the original recipe here. Start by preheating the oven to 350 degrees and lining a 9×13 inch pan with foil and spray with Pam. Set pan aside.
Beat the butter and sugar until fluffy. Add eggs, orange zest and vanilla and beat until well combined.
Beat in the flour and salt. Fold in the dried cranberries, dried ginger pieces and white chocolate chips. Spread batter evenly in prepared pan and bake for 20-25 minutes.
When the cake has cooled completely make the frosting. Beat the cream cheese, butter and sugar until fluffy.
Add the vanilla and orange zest and mix until combined. Spread the frosting over the cake and top with more dried cranberries.
Melt some white chocolate and drizzle over the top for garnish.
These bars freeze very well in a ziplock baggie. Serve at room temperature.