Preheat oven to 250 degrees and oil a 9×13-inch baking pan. Warm the condensed milk on stove or microwave. Mi all other ingredients together and add the warmed milk, using a rubber spatula to fold and distribute. Spread the mixture into the oiled pan and press down firmly to make the surface even. Bake 1 hour, remove, and after about 15 minutes, cut into four across and four down, to make 16 chunky bars. Let cool completely. I store mine in the frig.

1 cup butter, melted and cooled

2 eggs

2 tsp vanilla

2 1/4 flour

1 tsp baking powder

1 tsp salt

1 3/4 cup white chocolate chips

1 1/2 cups dried cranberries, coarsely chopped

1 cup toasted chopped pecans

1 cup grated orange zest

White Chocolate Frosting

8 oz cream cheese, room temp

1 cup powdered sugar

1/2 cup butter, room temp

3 T grated orange zest, divided

2 tsp vanilla

1/2 cup dried cranberries, coarsely chopped

6 oz white chocolate, coarsely chopped

Preheat oven to 350 degrees. Lightly butter and 11×15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder and salt until well blended, then stir in the white chocolate chips, cranberries, pecans and orange zest. Spread the mixture evenly in the prepared pan (will be quite stiff) and bake until golden brown, about 20-22 minutes. Cool.

For the frosting, cream together the cream cheese, powdered sugar, butter, 1 T orange zest and vanilla with an electric mixer at med speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 T orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.

Warm sugar and honey to combine in microwave. Add dry milk, peanut butter, and
pour over cereal and raisins. Press into 8×8 pyrex pan. Let cool to room
temperature, and cut into bars.