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Chocolate Orange Squares


this recipe comes from the jewish holiday feasts cookbook and is a recipe for purim. times are guesstimates and do not include cooling time.

Time: 55 minutes


  • preheat oven to 350f
  • grease 9-inch square cake pan
  • in medium saucepan over low heat , melt butter with chocolate
  • pour into mixing bowl and cool 10 minutes
  • add eggs , sugar and marmalade to chocolate mixture , whisking until smooth
  • stir in vanilla , flour , baking powder and salt , just until flour is no longer visible
  • pour into prepared cake pan and bake until surface is shiny , approximately 30 minutes
  • cool completely
  • glaze:
  • melt butter with chocolate and add corn syrup
  • stir until incorporated
  • spread glaze on cake
  • sprinkle with orange zest
  • let cake sit until glaze is fairly firm
  • cut into 3-inch squares or pieces of desired size

chocolate orange squares image

Number Of Ingredients: 12


  1. unsalted butter
  2. unsweetened chocolate
  3. bittersweet chocolate
  4. eggs
  5. sugar
  6. orange marmalade
  7. vanilla extract
  8. all-purpose flour
  9. baking powder
  10. salt
  11. corn syrup
  12. orange, zest of


This recipe comes from the Jewish Holiday Feasts cookbook and is a recipe for Purim. Times are guesstimates and do not include cooling time.

Recipe From

Provided by Ducky

Time 55m

Yield 9 serving(s)


  • Preheat oven to 350°F.
  • Grease 9-inch square cake pan.
  • In medium saucepan over low heat, melt butter with chocolate.
  • Pour into mixing bowl and cool 10 minutes.
  • Add eggs, sugar and marmalade to chocolate mixture, whisking until smooth.
  • Stir in vanilla, flour, baking powder and salt, just until flour is no longer visible.
  • Pour into prepared cake pan and bake until surface is shiny, approximately 30 minutes.
  • Cool completely.
  • Glaze:.
  • Melt butter with chocolate and add corn syrup.
  • Stir until incorporated.
  • Spread glaze on cake.
  • Sprinkle with orange zest.
  • Let cake sit until glaze is fairly firm.
  • Cut into 3-inch squares or pieces of desired size.

Chocolate Orange Squares image

Number Of Ingredients: 14


  • 8 tablespoons unsalted butter or 8 tablespoons margarine
  • 2 ounces unsweetened chocolate, cut into small pieces
  • 1 ounce bittersweet chocolate, cut into small pieces
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup orange marmalade
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter or 3 tablespoons margarine
  • 3 ounces bittersweet chocolate, cut into small pieces
  • 1 tablespoon corn syrup
  • 1 orange, zest of, grated


Recipe From

Provided by Damaris Phillips

Time 1h30m

Yield 24 bars


  • For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
  • Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
  • Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
  • Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.

Damaris' Orange-Chocolate Bars image

Number Of Ingredients: 16


  • 12 tablespoons (1 1/2 sticks) unsalted butter, cold and diced
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Dutch processed cocoa powder
  • 1/4 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 2 ounces bittersweet or semisweet chocolate, melted
  • Fine salt
  • Nonstick cooking spray
  • 4 large eggs plus 2 large yolks
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted
  • Fine salt
  • 2 teaspoons grated zest plus 1 cup freshly squeezed orange juice (about 2 oranges)
  • 1/2 teaspoon grated zest plus 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • Confectioners' sugar, for dusting
  • Thin strips of candied orange peel, for garnish, optional


I originally created these rich bars for my coworkers. Everyone raved about the shortbread crust, creamy middle layer and the orange and chocolate flavor combination. They were such a hit, they're now a staple for many gatherings.

Recipe From

Provided by Taste of Home

Time 40m

Yield 3 dozen.


  • In a large heavy saucepan, combine the butter, sugar and candy bar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°., In a large bowl, combine the cookie crumbs, coconut, pecans and orange zest. Stir in chocolate mixture until blended. Press into a greased 9-in. square baking pan. Refrigerate 30 minutes or until set., For filling, in a large bowl, cream butter and pudding mix. Beat in the confectioners' sugar, orange juice, zest and, if desired, food coloring. Spread over crust., For glaze, melt candy bar and butter in a microwave; stir until smooth. Spread over top. Refrigerate until set. Cut into bars.

Orange Nanaimo Bars image

Number Of Ingredients: 18


  • 1/3 cup butter, cubed
  • 1/4 cup sugar
  • 1 dark chocolate candy bar (3-1/4 ounces), chopped
  • 1 large egg, beaten
  • 17 shortbread cookies, crushed
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans
  • 1 teaspoon grated orange zest
  • 1/2 cup butter, softened
  • 2 tablespoons instant vanilla pudding mix
  • 2 cups confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange zest
  • 1 to 2 drops orange paste food coloring, optional
  • GLAZE:
  • 1 dark chocolate candy bar (3-1/4 ounces), chopped
  • 1 teaspoon butter

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