Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs and vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, ground ginger, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the Craisins® Dried Cranberries, white chocolate, and crystallized ginger (if using).

Spread the batter evenly into the prepared baking dish. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.

For the frosting, beat the cream cheese, powdered sugar, butter, and vanilla extract together until smooth and creamy. Add the milk and mix until combined. Spread the frosting evenly over the cooled bars. Sprinkle the chopped dried cranberries on top.

For the white chocolate drizzle, melt the white chocolate and canola oil together in a microwave-safe bowl in 20-second increments, stirring after each, until smooth. Drizzle over the frosted bars. Allow the chocolate to set before cutting into squares.