Preheat oven to 350°F (175°C) and prepare your 9x13-inch baking pan by greasing it and lining with parchment paper.

Melt unsalted butter in a medium saucepan over medium heat, stirring until golden brown (5-7 minutes). Let cool slightly.

In a bowl, whisk together flour, baking powder, and salt, ensuring no lumps.

In a large bowl, combine cooled browned butter and brown sugar until blended. Add eggs, vanilla extract, and orange zest, stirring until smooth.

Fold the dry ingredients into the wet mixture until just combined, then gently fold in dried cranberries and white chocolate.

Pour batter into the prepared pan and bake for 18-22 minutes until edges are set and lightly golden.

Cool bars in the pan for 30 minutes, then lift out using parchment overhang and let cool completely on a wire rack.

Beat together cream cheese, confectioners' sugar, orange juice, and zest until light and fluffy (3-5 minutes).

Spread frosting over cooled bars, covering completely.

Sprinkle with chopped cranberries and drizzle melted white chocolate on top.

Refrigerate for 30 minutes, then lift out and cut into squares or rectangles.