Orange Chocolate Crunch Recipes

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ORANGE CHOCOLATE CRUNCH



Orange Chocolate Crunch image

Make and share this Orange Chocolate Crunch recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h15m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 13

2 cups orange sections, about 6 oranges
1/2 cup orange juice
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 2/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Steps:

  • Preheat oven to 350.
  • Peel and section oranges.
  • Cut sections into small pieces.
  • Combine the orange pieces and orange juice.
  • Beat eggs and add oranges,vanilla and almond extract.
  • Mix well.
  • Sift dry ingredients together and add all at once.
  • Pour into a greased and floured 9 by 13 inch pan.
  • Combine the brown sugar,chocolate chips and nuts.
  • Sprinkle on top of the cake.
  • Bake at 350 degrees for 45-50 min.

Nutrition Facts : Calories 653, Fat 23.3, SaturatedFat 6.8, Cholesterol 70.5, Sodium 394.2, Carbohydrate 107.9, Fiber 5.4, Sugar 74.6, Protein 10.6

CHOCOLATE ORANGE CRUNCH TRUFFLES



Chocolate Orange Crunch Truffles image

Provided by Food Network

Categories     dessert

Yield 18 candies

Number Of Ingredients 4

4 oz. bittersweet chocolate, broken into small pieces
2 tbsps. heavy cream
1/3 cup Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
1 cup puffed rice cereal

Steps:

  • LINE a baking sheet with waxed paper. Place the chocolate and cream in a small saucepan over low heat. Carefully melt the chocolate, stirring to blend with cream. Remove from heat and stir in marmalade. Mix until blended; fold in rice cereal. Spoon mixture by tablespoonfuls onto baking sheet.
  • CHILL truffles in refrigerator for several hours or overnight. Place each truffle in a small decorative paper cup.

CRUNCHY WHITE CHOCOLATE-ORANGE BARK



Crunchy White Chocolate-Orange Bark image

Provided by Claire Robinson

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 5

1 pound good quality white chocolate, chopped (recommended: Callebaut)
1 teaspoon pure orange extract
Orange paste food coloring
1 cup crisped rice cereal
1/2 cup golden raisins

Steps:

  • Line a baking sheet with parchment paper or silicone baking mat.
  • Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
  • Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
  • Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
  • Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!

ORANGE CRUNCH CAKE



Orange Crunch Cake image

I dressed up a yellow butter cake with a crunchy crumb layer and orange cream cheese frosting. The recipe was inspired by a specialty I sampled at a Florida restaurant.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 23

1 cup graham cracker crumbs
3/4 cup slivered almonds
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
7 cups confectioners' sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
1/2 teaspoon orange extract
Fresh orange wedges

Steps:

  • Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients. Add butter; toss to coat. Divide between prepared pans., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice, zest and extract; beat until blended. Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down. Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.

Nutrition Facts :

ORANGE CRUNCH CAKE



Orange Crunch Cake image

A yellow cake loaded with citrus flavor and with a crunch layer baked right in.

Provided by JPECK

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 15

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
  • In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
  • To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.

Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g

CHOCOLATE ORANGE CRUNCH TRUFFLES (SMUCKER'S)



Chocolate Orange Crunch Truffles (Smucker's) image

I got this recipe in a free cookbooklet called "Smucker's Sweet Solutions", from the Smucker's company. I haven't made it yet, but it sounded tasty enough to share on Zaar.

Provided by UnknownChef86

Categories     Candy

Time 15m

Yield 18 truffles

Number Of Ingredients 4

4 ounces bittersweet chocolate, broken into small pieces
2 tablespoons heavy cream
1/3 cup smucker orange marmalade
1 cup puffed rice cereal (such as Rice Krispies)

Steps:

  • Line a baking sheet with waxed paper and set aside.
  • Put the chocolate and cream in a small saucepan set over low heat, or in the top half of a double boiler.
  • Carefully melt the chocolate, stirring to combine with the cream, making sure not to get any of the water in the chocolate (or it will clump).
  • Remove from the heat and stir in the marmalade.
  • Stir til blended, then fold in the cereal.
  • Spoon the truffle mixture by tablespoon onto the baking sheet.
  • Repeat until all of the mixture is used.
  • Chill the truffles in the fridge for a few hours to overnight.
  • Variation: Use Smucker's Raspberry Preserves in lieu of the marmalade.

Nutrition Facts : Calories 23.4, Fat 0.6, SaturatedFat 0.4, Cholesterol 2.3, Sodium 4, Carbohydrate 4.7, Fiber 0.1, Sugar 3.5, Protein 0.1

CHOCOLATE CRUNCH



Chocolate crunch image

Indulge in these chocolate crunch squares whenever you need a sweet treat. They're lovely with a cup of tea or coffee

Provided by Jess Whitehead

Categories     Afternoon tea

Time 45m

Yield Makes 8-10

Number Of Ingredients 7

170g unsalted butter, melted, plus extra for the tin
1 tsp vanilla extract
170g caster sugar
225g self-raising flour
25g cocoa powder
1 large egg, beaten
2 tbsp granulated sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
  • Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
  • Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

Nutrition Facts : Calories 311 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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