Chocolateorangesquares Recipes

CREAMY FROZEN ORANGE SQUARES

Steps:

• In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
• Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
• In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
• To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.

CHOCOLATE SQUARES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cook chopped dates and water over low heat until soft. Set aside.
• Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
• Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

CHOCOLATE SQUARES II

Steps:

• Butter an 8x8 inch baking dish.
• In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

CHOCOLATE ORANGE SQUARES

Steps:

• Beat butter and cream cheese until light.
• Add icing sugar and egg.
• Beat until smooth.
• Add rind and vanilla.
• Stir.
• Mix in flour, salt, and chocolate chips.
• Put into greased 9x9 inch pan.
• Bake in 350 oven for 25-30 minutes.
• Cool.
• For icing, beat cream cheese with orange juice.
• Add icing sugar and beat.
• Add more icing sugar or more orange juice as needed for easy spreading.
• Spread over bars.
• Keep refrigerated.
• Cut while cool.
• Allow to come to room temperature before serving.

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

CHOCOLATE CHIFFON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 x15 inch jellyroll pan.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the flour. Finally, stir in the chocolate syrup until well blended. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven. While the cake is baking, you should prepare the icing.
• In a medium saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Remove from the heat and stir in the chocolate chips until mixture is smooth and chips are melted. When the cake comes out of the oven pour the hot icing over the hot cake. Sprinkle the nuts over the top. When cake is cool, cut into 2 inch squares.

CHOCOLATE ORANGE SQUARES

Steps:

• 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.

COCONUT ORANGE SQUARES

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.

ORANGE AND CHOCOLATE SQUARES

Steps:

• Beat the cream cheese and margarine, then beat in the sugar until fluffy.
• Add the eggs and orange extract, beat until smooth.
• In a separate bowl, stir the flour, salt and orange rind together, then beat on med. low into the cream cheese mixture until mixed.
• Stir in the mini chocolate chips.
• Bake in a greased 11x16 pan for 20 - 25 minutes until firm. Do not overbake.
• I use a cookie sheet with raised sides.
• FROSTING: Beat the softened cream cheese and margarine.
• Beat in the orange juice concentrate, add the icing sugar, then beat until smooth, mixture should be firm, but soft enough to spread.
• Frost the cooled squares, then sprinkle with orange rind.
• Slice the square 6 down and 10 across.

ORANGE SQUARES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
• Cut in butter until mixture is crumbly.
• Press into bottom of a 13x9x2-inch baking pan.
• Bake for 20 minutes, or until lightly browned.
• In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
• Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
• Pour over crust.
• Bake for 20 minutes, or until set.
• Sprinkle with confectioners' sugar, if desired.
• Cut into squares to serve.

EASY CHOCOLATE ÉCLAIR SQUARES

Steps:

• Beat pudding mix and 1-3/4 cups milk in large bowl with whisk 2 min. Stir in COOL WHIP.
• Layer about 1/3 of the grahams and half the COOL WHIP mixture in 13x9-inch pan, breaking grahams as necessary to fit; repeat layers. Top with remaining grahams.
• Microwave chocolate and butter in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over grahams.
• Refrigerate 4 hours.

SWEET CHOCOLATE CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
• Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
• Bake in the preheated oven until set, 25 to 30 minutes.
• Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

CHOCOLATE DATE SQUARES

Steps:

• In a small bowl, combine dates and water; set aside to cool (do not drain). In a large bowl, cream sugar and shortening until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually added to creamed mixture. Stir in dates. , Pour into a greased and floured 13x9-in. baking pan. Combine the topping ingredients; sprinkle over batter. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE PEPPERMINT SQUARES RECIPE BY TASTY

Steps:

• Place graham crackers in a gallon-sized re-sealable plastic bag. Crush crackers with rolling pin until fine in texture.
• In a bowl, combine crushed graham cracker with melted butter and mix well.
• Line a 9×9 inch (23x23 cm) pan with parchment paper. Fill pan with graham cracker crumbs and pat down to create one even, compressed crust. Place in freezer.
• In a large bowl, combine ingredients for peppermint cream with hand mixer until a thick, uniform cream is formed.
• Remove pan from freezer and layer the peppermint cream on crust in one even layer. Freeze for at least 1 hour.
• Remove pan from freezer and cut the sheet sheet of peppermint cream and graham cracker into 36 squares (i.e. 6 lengthwise cuts and 6 crosswise cuts). Place squares on a metal cooling rack.
• In a small bowl, combine chocolate and coconut oil (the exact amount of coconut oil needed may vary based on the chocolate used). Microwave in 20-second intervals, stirring between each, until chocolate is fully melted.
• Top squares with melted chocolate.
• Chill squares in fridge or freezer until ready to eat.
• Enjoy!