Preheat oven to 350 degrees F. Line a 13x9 inch jelly roll pan with parchment paper.
Use an electric mixer to beat together melted butter and brown sugar on medium speed.
Add in the eggs, 1 teaspoon of vanilla extract and 1 teaspoon of orange extract to the bowl and beat with mixer.
To this mixture, you will be adding baking powder, salt, ground ginger and flour. Beat these in until just blended, taking care not to overmix. Fold in 1 cup of chopped white baking chocolate and craisins by hand.
Spread the batter into the bottom of the parchment covered pan. Bake at 350 for 20 minutes or until a toothpick inserted in the center comes out clean. Take care not to overbake.
Allow the pan with the bars to cool completely on a wire rack. Make sure the bars have cooled before frosting.
To make the frosting, melt ½ cup of the white chocolate. Beat cream cheese and powdered sugar together with an electric mixer, and slowly add the melted white chocolate. Beat together with an electric mixer until smooth.
Add ½ tsp vanilla extract and mix well.
Frost the bars and sprinkle them with chopped craisins. Melt the remainder of the white chocolate (½ cup) and drizzle over the bars.
Allow the drizzle to harden before cutting the bars into triangles.