• Line a 9x13 inch pan with parchment paper. Preheat the oven to 350 degrees F (177 C).
• In a large bowl, whisk the oil, eggs, brown sugar, salt, ginger, and vanilla very well until completely combined. Grate about half the zest off of the orange and directly into the bowl of the whisked mixture. Add the baking powder and gluten-free flour and mix until well combined. Fold in the dried cranberries and white chocolate chips. Transfer the batter to the prepared pan and bake for 18-22 minutes or until a toothpick comes out clean or ideally, with moist crumbs attached. Remove from the oven and let it cool completely at room temperature.

Frosting:

• In a large bowl using an electric hand mixture (or a stand mixer), beat the cream cheese and soft butter together until light and fluffy. Add the vanilla and about half the powdered sugar and mix until combined. Add the remaining powdered sugar and beat until incorporated. Scrape down the sides and bottom of the bowl with a spatula and give the frosting one last good mix. Place in the fridge until the bars are completely cooled and ready to frost.

Finishing Touches:

• Once the cake/bars are completely cooled, remove from the pan and place on a large cutting board. Spread on all the frosting. Evenly sprinkle the chopped, dried cranberries over top. In a small glass bowl, melt the white chocolate chips and coconut oil together. Using a small spoon, drizzle the white chocolate all over the cake/bars to top them off.
• Cut the sheet cake lengthwise into three equal strips. Then cut the strips the opposite way into four equal sections, creating 12 equal sized rectangles total. Cut each rectangle diagonally, into 2 triangles. I apologize if that was extremely confusing! I'm sure you can find another resource or a video if you are confused and want to cut them precisely. Enjoy this special holiday treat!