Cranberry bliss bars

Preheat the oven to 350.

Melt the butter in a small saucepan until it goes from pale yellow to a light golden brown and smells nutty.

Whisk in both sugars, then the vanilla and orange zest while the butter is hot.

Cool about 5 minutes so the egg does not scramble.

Whisk in the egg. Add the dry ingredients (flour, baking powder, cinnamon, salt) and fold in with the cranberry and white chocolate mixture until no flour shows; do not overwork.

Press the dough evenly into a parchment-lined quarter sheet pan by hand.

Bake at 350 for 15 to 20 minutes, until just lightly golden at the edges; do not overbake. Cool completely.

Whisk the softened cream cheese, vanilla, powdered sugar and a pinch of salt until thick, creamy and smooth, starting with a spatula and switching to a whisk for about a minute.

Spread a thin even layer of frosting over the base and sprinkle with chopped dried cranberries.

Sprinkle the white chocolate around the top (melted white candy wafers could be applied with a fork); top with edible glitter or sprinkles.

Refrigerate about 20 minutes to set.

Cut into squares, then halve each on the diagonal into triangles.