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Prep Time: 1 Minutes Cook Time: 17 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Diane Phillips; insired by those from Starbuck's Ingredients:
1 cup unsalted butter, melted |
1 1/2 cups firmly packed light brown sugar |
1/2 cup sugar |
4 large eggs |
1 teaspoon orange oil (or 2 t. 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 |
1 (3 ounce) package cream cheese, softened |
6 tablespoons unsalted butter or 6 tablespoons margarine |
2 cups powdered sugar |
1/2 teaspoon orange oil (or 1 t. orange extract) |
1/4 cup unsweetened dried cranberries |
1/2 cup white chocolate chips |
2 tablespoons grated orange zest |
8 ounces white chocolate, chopped |
2 tablespoons butter |
Directions:
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.
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.
3. Add in flour, baking powder, and spices; beat until the flour begins to blend into the batter, 45 seconds- 1 minute.
4. Add in cranberries and chips, stirring just to blend and being careful not to overmix.
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.
6. Remove from oven and let cool completely in the pan on a rack.
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.
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.
9. **Do-ahead-the frosting can be refrigerated for up to 3 days or frozen for up to 2 months.
10. Make the garnish-sprinkle the frosted bars with the cranberries and white chocolate chips.
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.
12. Drizzle over the frosting in a decorative pattern and garnish with the orange zest.
13. Do-ahead-at this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.
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