Butter sides of a 9- to 10-inch spring-form pan. Dust pan with flour; tap out excess. Mix apricots, liqueur, juice concentrates, peels and vanilla; set aside. Melt butter and cream cheese in saucepan over low heat, stirring constantly. Remove from heat. Add 4 ounces finely chopped white chocolate and let stand 5 minutes. Stir gently to mix; cool. Sift together flour, ginger and salt. Whisk eggs and sugar until thickened, about 1 minute. Fold in apricot mixture and 4 ounces coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in prepared pan and bake 25 minutes or until fork comes out clean. Transfer to rack to cool.
Glaze
Mix together confectioner's sugar, orange liqueur and orange juice concentrate. Spread over bars. Let stand until glaze sets, about 20 minutes. Cut into squares and remove from pan.
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