Ingredients

Cookie Ingredients:
1 cup butter, room temperature
1 cup brown sugar
2 large eggs
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 cup white chocolate chips
1/2 cup Craisins, chopped

Frosting and Topping:
8 ounces cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1/3 cup Craisins, chopped
1 square baking chocolate, or almond bark– melted

Directions

Line a jelly roll pan with parchment paper.

Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well.

Add in ground ginger, baking powder, salt, and flour, beating until just blended. Don’t over mix.

Stir in white chocolate chips and craisins by hand. Spread evenly into the bottom of the prepared pan. Place the pan into the air fryer for 10-16 minutes, at 320 degrees F, or until set and golden brown at the edges.

Don’t overtake, or the bars will be dense.

Remove from the air fryer and place the pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.

Make the frosting, beat cream cheese and powdered sugar with a whisk or an electric mixer until smooth and creamy.

Add 1/2 tsp orange extract and 1/2 tsp vanilla extract and mix well—top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate and then shake it gently over the top of the bars to create little streaks.

Cut into triangles.