Best Orange Nanaimo Bars Recipes

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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 :

ORANGE NANAIMO BARS



Orange Nanaimo Bars image

For those who love 'orange', these are a must. Particularly nice at Christmas on a goodies tray, but these are always welcome any time of the year!

Provided by Lennie

Categories     Dessert

Time P1DT15m

Yield 25 bars

Number Of Ingredients 16

1/2 cup butter (I use butter) or 1/2 cup margarine (I use butter)
1/3 cup cocoa
1/4 cup granulated sugar
1 large egg
1 3/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts (or pecans)
1/2 cup shredded coconut
1 teaspoon freshly grated orange rind
1/2 cup butter, softened (don't use margarine here)
2 tablespoons custard powder
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon freshly grated orange rind
2 cups icing sugar, sifted to remove lumps
orange food coloring (optional, I don't use it)
4 ounces semisweet chocolate
2 tablespoons butter (don't use margarine)

Steps:

  • First, make base.
  • Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.
  • Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.
  • Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.
  • Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.
  • Now make the middle.
  • With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.
  • With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.
  • Spread over the chilled base and refrigerate for 1 hour or until set.
  • Now make the top.
  • Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.
  • Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.
  • Once firm, cover with plastic wrap and keep refrigerated until serving.
  • With a sharp knife, cut into bars to serve.

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