Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan with nonstick spray and parchment paper.

Melt the unsalted butter in a saucepan over medium heat until golden brown, about 5-7 minutes, then cool.

In a mixing bowl, whisk together the flour, baking powder, and salt until well combined and smooth.

Combine cooled browned butter, light brown sugar, eggs, vanilla extract, and orange zest in a large bowl, whisking until smooth.

Gently fold the dry ingredients into the wet ingredients, then add dried cranberries and white chocolate, folding until combined.

Spread the batter into the prepared pan and bake for 18-22 minutes until edges are golden and center is set.

Cool the bars completely on a wire rack for 30-40 minutes to prevent frosting from melting.

Beat together cream cheese, confectioners’ sugar, orange juice, and remaining orange zest until smooth and fluffy.

Spread frosting over cooled bars, top with chopped cranberries and drizzle with melted white chocolate.

Refrigerate the frosted bars for at least 1 hour before slicing into squares or rectangles.