Cranberry Bliss Bars

1. Preheat the oven to 350ºF and prepare a 9×13-inch baking pan with non-stick baking spray and parchment paper. Set aside.
2. In a stand mixer or large mixing bowl with electric beaters, cream the butter, brown sugar, and orange zest on high for 2-3 minutes or until light and fluffy.
3. Add in the egg and vanilla extract and again mix on high for 2 minutes.
4. Measure in the flour, salt, and baking powder and mix on low until combined and a soft dough forms.
5. Gently fold in the cranberries and white chocolate chips.
6. Spread the batter evenly in the prepared pan and bake for approximately 22-27 minutes or until the edges are a light golden brown a toothpick comes out clean or with a few moist crumbs. 
7. Remove from the oven and allow the bars to fully cool in the pan before frosting.

Cream Cheese Frosting

1. In a stand mixer or a large mixing bowl with electric beaters beat the cream cheese and orange zest together for 5 minutes or until light and fluffy.
2. Add in the powdered sugar and salt and mix on low until combined. Turn the mixer up to high and allow it to beat for 5 minutes. Chill until ready to frost the bars.

Assembly

1. Top the fully cooled cranberry bliss bars with the cream cheese frosting and spread evenly.
2. Sprinkle on the chopped dried cranberries and drizzle the melted white chocolate on top. Top with coarse sea salt if desired. Chill until ready to slice and serve.
3. Remove the bars from the pan using the parchment paper as handles. Slice into 12 rectangles and then cut each rectangle diagonally into a triangle if desired. Enjoy!
4. Store leftover cranberry bliss bars in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.