A Delicious recipe for cranberry and white chocolate pecan squares with cream cheese frosting.
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Preheat oven to 350 degrees and grease a 9×9 inch baking pan, line with parchment paper.
In a saucepan over medium-high heat, combine the cranberries, white sugar, and orange zest. Bring to a boil, then reduce heat and cook until the mixture has softened and reduced to about 1 cup.
In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using a pastry blender until the mixture resembles coarse crumbs.
Fold in the white chocolate chips and pecans. Press half of this mixture firmly into the pan. Spread the cranberry sauce evenly over, then crumble the remaining oat mixture over the top, and press it lightly.
Bake for about 20-25 minutes or until the top is golden brown. Cool completely.
To make the icing. Beat cream cheese. Beat in powdered sugar. Stir in vanilla and 3 tablespoons milk. Drizzle over bars and let cool before cutting.