Orange Fruit Bars Recipes

DAMARIS' ORANGE-CHOCOLATE BARS

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 BARS

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 BARS

Steps:

• 1. Preheat oven to 350°F. Lightly butter a 9"x 13" baking pan. Line with parchment paper. Lightly butter paper. To make the crust, whisk together flour, confectioners' sugar and almonds. Cut in butter using a pastry blender or a fork or your hands. Mix until mixture resembles loose meal and holds together when pinched. Spread crust mixture evenly in bottom of prepared pan. Bake for 20 minutes, or until lightly browned. Allow to cool slightly. In a large mixing bowl, lightly beat eggs. Add sugar, orange zest and orange juice, and mix well. Mix in flour and baking powder. Pour filling mixture on top of partially baked crust. Bake 30-35 minutes, or until edges are browned and center is set. Allow to cool completely before cutting into bars. Sprinkle tops of bars with confectioners' sugar before serving.

CRANBERRY-ORANGE BARS

Steps:

• 1. Preheat oven to 350F Line a 13x9x2" pan with aluminum foil crimp edges of foil to rim of pan and spray foil with nonstick cooking spray, set aside.
• 2. Beat together brown sugar and margaine until light and fluffly. Add eggs and beat well. Stire in flour, oats and baking powder. Reserve 1 cup of dough for topping. Spread remaining dough in foil-lined pan. Combine orange marmalde and cranberries, spread evenly over dough. Drop small amounts of reserved dough over filling.
• 3. Bake 25-30 minutes or until golden brown. Cool in pan on wire rack. Use foil to lift bars from pan, cut into bars. Make 24 bars.