Orange Nut Squares Recipes

CHOCOLATE NUT SQUARES

Steps:

• Heat oven to 350°F. Mix brown sugar, 1 cup butter, the vanilla and egg in large bowl. Stir in flour. Spread evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes or until light brown. Cool 20 minutes.
• While crust is baking, heat chocolate chips, corn syrup and 2 tablespoons butter in 1 1/2-quart saucepan over low heat, stirring constantly, until chips are melted. Cool 20 minutes.
• Spread chocolate mixture over crust. Sprinkle with nuts; gently press into chocolate. Refrigerate uncovered about 2 hours or until chocolate is firm. For 48 squares, cut into 8 rows by 6 rows. Store covered in refrigerator.

ORANGE-DATE BARS

Steps:

• In a saucepan, combine dates, sugar, oil and juice. Cook for 5 minutes to soften dates. Cool. Add egg; mix well. Combine all remaining ingredients and stir into date mixture. , Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes. Cool before cutting.

ORANGE AND BRAZIL NUT SQUARES

Steps:

• In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind.
• Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions.
• Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides.
• With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes.
• Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly.
• Remove from heat and stir in nuts.
• Spread over cookie base; bake until golden brown, about 15 minutes.
• Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack.

HONEY NUT SQUARES

Steps:

• Make crust:
• Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
• Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
• Preheat oven to 375°F.
• Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
• Make topping:
• Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
• Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.

ORANGE AND NUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9" x 12") using your fingertips.
• Bake for 25 minutes.
• Let cool.
• Spread the marmalade over the cookie.
• Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
• Cut the cookie into 12 bars or squares.
• Serve or store in an airtight container.