Preheat the oven to 350°F. In a large bowl or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, and orange extract and beat until combined.
Bake for 18 to 20 minutes. Place the pan on a wire rack and allow the bars to cool completely. Prepare the frosting by beating the cream cheese in a large bowl. Add the powdered sugar, cornstarch, extracts, zest, and salt until smooth and creamy.
For best results, place the pan in the fridge and allow the finished bars to cool for an hour before cutting and removing them from the pan. To cut the bars, cut the pan into 3 rows of 4, this will give you 12 large squares. Then cut each square diagonally and you will have 24 triangular-shaped bars.
To store, place the bars in an airtight container and keep them in the refrigerator. Enjoy the bars for up to 5 days!