Preheat the oven to 350 degrees.

Prepare a 10x15 pan by lining it with aluminum foil with 2 inches extending over each end.

Spray with non-stick spray.

Beat together the butter and sugars until light - this will take about 3 minutes.

Blend in eggs and vanilla extract.

Add the flour, baking powder, and ginger and mix well.

Fold in the cranberries, candied ginger,orange peel,and chopped white chocolate.

Do not over mix.

Spread thick batter in prepared 10x15 pan.

Bake 350 for 20-24 minutes until light brown at edges and a toothpick inserted into center comes out clean.

Let cool.

Beat cream cheese and butter together until fluffy.

Add vanilla extract and powdered sugar and beat until frosting is a good consistency for spreading on the bars. You can add a teaspoon or so of milk if it is too thick.

Spread the frosting over the cooled bars.

Use a zester to grate the rind of an orange and sprinkle zest over the frosting on the bars.

Chop 1/2 cup cup of Craisins coarsely.

Sprinkle over frosted bars.

Pour white chocolate in a bowl set over simmering water.

Once the chocolate has completely melted add the Crisco and stir until completely combined.

If chocolate isn't thin enough add more Crisco, a teaspoon at a time, until you reach desired consistency.

Use a fork or whisk to drizzle the white chocolate diagonally across the bars.

Let the chocolate set for at least an hour.

Cut into triangles.