Orangechocolatecookiebars Recipes

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CHOCOLATE ORANGE COOKIES



Chocolate Orange Cookies image

My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. -Ruth Rumple, Rockford, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 8

1 cup butter, softened
3/4 cup sugar, divided
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup finely grated orange zest
1 cup semisweet chocolate chips, melted

Steps:

  • Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

Nutrition Facts : Calories 236 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE CHOCOLATE CHIP COOKIES



Orange Chocolate Chip Cookies image

A happy marriage of orange and chocolate.

Provided by Rosina

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter
½ cup white sugar
1 cup packed brown sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
2 eggs
1 ½ cups semisweet chocolate chips
1 ½ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Sift flour, baking powder and salt into and set aside. Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy.
  • Add eggs one at a time beating well after adding each one. Add dry ingredients and stir until combined. Stir in chocolate chips and nuts and mix until well blended.
  • Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets. Flatten slightly. Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 29 g, Cholesterol 30.8 mg, Fat 14.3 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 120 mg, Sugar 19.1 g

ORANGE BARS



Orange Bars image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h50m

Yield 16 bars

Number Of Ingredients 9

2 sticks (1 cup) salted butter, cut into small cubes, plus more for buttering the pan
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon kosher salt
3/4 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
Zest and juice of 4 oranges (making about 1 cup of juice)
Powdered sugar, for sifting

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  • For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  • Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.

ORANGE NANAIMO BARS



Orange Nanaimo Bars image

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.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

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
FILLING:
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

Steps:

  • 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.

Nutrition Facts :

CHOCOLATE-ORANGE COOKIE SLICES



Chocolate-Orange Cookie Slices image

Ready to bite into a tasty baking challenge? This recipe will hone your skills and reward you with a truly fabulous result. A nut-fudge filling is folded into a scratch cookie crust flavored with orange zest and sprinkled with sparking sugar. With the perfect flavor balance, this cookie is just familiar enough to remind you of the chocolate oranges of Christmases past.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 24

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup granulated sugar
2 teaspoons grated orange zest
1 egg
2/3 cup dark chocolate chips
1/2 cup canned sweetened condensed milk (not evaporated)
1/3 cup coarsely chopped slivered toasted almonds
1 egg
1 tablespoon water
2 teaspoons coarse white sparkling sugar

Steps:

  • In small bowl, mix flour, baking powder and salt; set aside.
  • In large bowl, beat shortening, 1/2 cup granulated sugar and the orange zest with spoon until blended. Beat in 1 egg. Stir in flour mixture until well blended. Knead 5 to 10 times or until dough is smooth. Shape dough into 6- by 5-inch rectangle; divide in half, and wrap each in plastic wrap. Refrigerate about 2 hours or until dough is firm and cold.
  • Heat oven to 350°F. In 1-quart saucepan, heat chocolate chips and condensed milk over low heat 2 to 4 minutes, stirring frequently, until chocolate is melted and mixture is smooth. Stir in almonds. Set aside.
  • Working with 1 dough half at a time, remove from refrigerator and unwrap. Lightly flour a 12x6-inch rectangle in center of cooking parchment paper. Using floured rolling pin, roll chilled dough to a 12x6-inch rectangle. If dough cracks slightly on edges, press together to mend. Spoon and spread 1/2 cup of the filling on one half of the long side of rectangle, leaving 1/2-inch border around edges. In small bowl, stir 1 egg and water until well blended. Brush edges with egg mixture.
  • Place a hand on either side of the short side of parchment paper. Working quickly, use the long side of parchment paper to help fold dough in half lengthwise over filling to cover. Press down slightly to stick dough to filling. Press with fork to seal 1/2-inch edge on sides. Brush top with egg mixture; sprinkle with 1 teaspoon of the sparkling sugar. Slide paper with dough onto large cookie sheet.
  • Bake 15 to 18 minutes or until light golden brown on top and edges. Cool 1 minute; cut crosswise into 1-inch wide slices with sharp knife, cleaning knife blade as needed. Move individual slices from parchment paper to cooling rack.
  • Meanwhile, repeat steps on assembling and baking with second half of refrigerated dough and remaining filling. Use remaining egg mixture and 1 teaspoon sparkling sugar before baking.
  • Cool slices completely, about 1 hour. Store covered in airtight container in single layer.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 10 g, TransFat 1 g

ORANGE SLICE BARS



Orange Slice Bars image

Enjoy these delicious bars baked using orange slice candies - perfect for dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 72

Number Of Ingredients 7

1/2 cup butter or margarine, melted
2 cups packed brown sugar
4 eggs, beaten
2 cups Gold Medal™ all-purpose flour
1 lb orange slice candies, finely chopped
1 cup chopped pecans
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Generously grease 15x10x1-inch pan with shortening or cooking spray.
  • In large bowl, stir together melted butter and brown sugar. Add eggs; mix well. Add flour, chopped candies and pecans; stir until well blended. Pour batter into pan.
  • Bake 25 minutes. Cool 15 minutes. Cut into 9 rows by 4 rows. Cool completely in pan on cooling rack. Remove bars from pan; cut each in half diagonally. Sprinkle bars with powdered sugar.

Nutrition Facts : Calories 90, Carbohydrate 16 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 20 mg

DAMARIS' ORANGE-CHOCOLATE BARS



Damaris' Orange-Chocolate Bars image

Provided by Damaris Phillips

Time 1h30m

Yield 24 bars

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

Steps:

  • 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.

ORANGE & CHOCOLATE FANTASY BAR



Orange & Chocolate Fantasy Bar image

My family and friends always ask for this recipe, its quick, easy and they taste great, the down side, is that you won't be able to eat just one.

Provided by Baby Kato

Categories     Bar Cookie

Time 45m

Yield 30-36 bars, 12 serving(s)

Number Of Ingredients 11

18 1/4 ounces boxed chocolate cake mix
3 tablespoons hot cocoa mix
1/4 cup vegetable oil
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup hazelnuts, roasted, coarsley chopped (may sub with macadamia or almonds)
14 ounces sweetened condensed milk, eagle brand
2 -3 teaspoons orange rind, finely grated
1 teaspoon pure orange extract
8 ounces bittersweet chocolate chips
1/8 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 13 x 9 inch baking pan.
  • Combine cake mix, hot chocolate mix, oil, egg and vanilla.
  • Blend on medium speed for 2 - 3 minutes until crumbly.
  • Add in the roasted hazelnuts and stir well.
  • Reserve 1 1/2 cups of cake mixture.
  • Press the remaining cake mixture into the bottom of the prepared pan.
  • In a small pan, combine the condensed milk, chocolate chips and salt, cooking over medium heat until the chocolate chips melt.
  • Once the chocolate has melted, remove the pan from heat and add the orange extract and orange rind.
  • Stir well and pour over the prepared crust and top with the reserved cake mixture.
  • Bake in a 350 degree oven for 25-30 minutes.
  • Cool and cut into bars and store at room temperature.

Nutrition Facts : Calories 532.7, Fat 31.6, SaturatedFat 10.7, Cholesterol 26.8, Sodium 468.4, Carbohydrate 63.1, Fiber 5.6, Sugar 39.9, Protein 10.3

CHOCOLATE ORANGE COOKIES



Chocolate orange cookies image

Chocolate and orange - the perfect combination.

Provided by laurabethmcn

Time 40m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 170°C/gas mark 3 and line a large baking sheet. Melt the dark chocolate in a microwave in 30 second blasts or over a pan of barely simmering water until melted. Remove from the heat and leave to cool.
  • Place the flour, cocoa, bi carb and salt into a bowl and set aside. Cream the butter and sugars together in a bowl until light and fluffy. Add the cooled melted chocolate and beat to combine.
  • Beat in the orange zest and egg, followed by the flour mixture. Once combined stir in the chocolate chunks.
  • Roll the dough into small or large balls, depending on what size you want your cookies, and place on the baking tray. Bake for 15-18 minutes or until a skewer inserted in the middle of a cookie comes out clean.
  • Once baked, remove from the oven and leave the cookies to cool on the tray for 5-10 minutes before transferring them to a wire rack to cool.

ORANGE-CHOCOLATE COOKIE BARS



Orange-Chocolate Cookie Bars image

Orange and chocolate is one of my favorite flavor combinations. Food Network's, Giada De Laurentiis, made something like this during one of her shows, and it gave me the idea to make my own version. I tested it out on my friends, and they loved it. I hope you enjoy it too!

Provided by MarthaStewartWanabe

Categories     Bar Cookie

Time 35m

Yield 24 serving(s)

Number Of Ingredients 5

1 (18 ounce) package refrigerated sugar cookie dough
1 cup chocolate chips, semi-sweet
1 tablespoon butter
1/2 tablespoon corn syrup
2 tablespoons orange zest

Steps:

  • Preheat oven to 350°F.
  • In a greased cookie pan (with raised sides), press and spread cookie dough into an even layer (Note: Intermittently dusting your hands with flour while pressing/spreading the dough will prevent the dough from sticking to your hands).
  • Bake for 15-18 minutes or until done or top of dough is no longer shiny.
  • Allow to cool for 10 minutes.
  • Microwave chocolate chips, butter and corn syrup for 30 seconds and stir. Repeat until chocolate is melted and smooth.
  • Drizzle chocolate over cookie or spread evenly if desired.
  • Sprinkle orange zest over surface of chocolate.
  • Once chocolate has cooled, cut into 2-inch squares and serve.

Nutrition Facts : Calories 132.1, Fat 7, SaturatedFat 2.7, Cholesterol 7.4, Sodium 93.9, Carbohydrate 17.4, Fiber 0.6, Sugar 8.5, Protein 1.2

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From foodofinterest.com


QUICK + EASY CHOCOLATE ORANGE BARK RECIPE | DANS LE LAKEHOUSE
2017-05-22 Ingredient for Chocolate Orange Bark. Making this chocolate orange bark is too easy to even call this a recipe: simply melt the baking chocolate on low heat in a small pot, add 6 drops of orange essential oil and combine well, then pour into a rimmed baking sheet lined with parchment paper. Let cool a few minutes and top with orange zest and ...
From danslelakehouse.com


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