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Add zest to your holiday baking with this easy-to-make recipe

Yields 20 squares from a standard baking sheet


For the Bars:

1 1/2 cups light brown sugar, packed

1 cup unsalted butter, melted and cooled

2 eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 3/4 cups white chocolate chips

1 1/2 cups dried cranberries, coarsely chopped

1 cup pecans, toasted and chopped

1/4 cup orange zest, grated

For the Frosting:

8 ounces cream cheese, at room temperature

1 cup powdered sugar

1/2 cup unsalted butter, at room temperature

3 tablespoons orange zest, grated, divided

2 teaspoons vanilla extract

1/3 cup dried cranberries, coarsely chopped

6 ounces high-quality white chocolate, coarsely chopped


Preheat the oven to 350 degrees

Lightly butter an 11"x15" jelly-roll pan or rimmed baking sheet

Whisk together the brown sugar, butter, eggs, and vanilla in a large bowl until smooth

Whisk in the flour, baking powder, and salt until well blended

Stir in the white chocolate chips, cranberries, pecans, and orange zest

Spread the mixture evenly in the prepared pan

Bake until golden brown, about 20-22 minutes

Set aside on a wire rack to cool

For the Frosting:

Cream together the cream cheese, powdered sugar, butter, 1 tablespoon orange zest, and vanilla with an electric mixture at medium speed until smooth and fluffy

Spread the mixture over the cooled base

Stir together the remaining 2 tablespoons orange zest with the dried cranberries in a small bowl

Sprinkle mixture over the frosting

Melt the white chocolate in a small heatproof bowl over a pan of simmering water, stirring until smooth

Drizzle the white chocolate over the bar and let sit until the chocolate is set

Cut the bars into 3" square, and then diagonally into triangles if desired



On Safari Foods is a sustainable caterer based in Seattle, WA specializing in corporate, event and wedding catering. Contact us for kosher-style catering as well as vegan and gluten-free menus.

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