Orangecrunchbars Recipes

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.

Steps:

• Preheat oven to 350 degrees. Grease a 13x9 inch baking pan with nonstick cooking spray.
• In a large bowl, combine cake mix, oil and eggs until smooth. Remove half of the dough to another mixing bowl. In one of the bowls, add orange extract and food coloring , and mix together until you reach your desired shade of orange.
• Drop alternating spoonfuls of vanilla and orange dough into the prepared pan. Press dough evenly into the pan. Sprinkle white chocolate chips on top and press them into the dough.
• Bake for 15 minutes, or until cooked through. Cool completely and cut into bars.

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.

Steps:

• Heat oven to 400 degrees F.
• Grease 15- x 10- x 1-inch baking pan.
• In a large bowl, combine all ingredients; mix well.
• Press in greased pan.
• Bake at 400 degrees F.
• for 18 to 22 minutes or until golden brown.
• Cool completely; cut into bars.

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15 minutes., Meanwhile, in another bowl, combine the egg, milk, orange zest and vanilla. Combine sugar and flour; gradually add to egg mixture and mix well. Fold in the cranberries, coconut and pecans. Spread over crust. , Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Heat oven to 350ºF.
• To make the crust, beat butter with electric mixer until creamy. Add confectioners' sugar; beat well. Then,add combined flour and oats; beat on low speed until crumbly.
• Press crumbs firmly and evenly onto bottom of Greased 9 x 13 pan. Bake 20 minutes, until light golden brown. Remove from oven. Reduce heat to 300ºF.
• While the crust is baking, prepare the filling. Beat eggs, granulated sugar and orange zest until well blended. Add juice; beat to combine. Add flour and mix just enough to combine. Pour filling over warm, baked crust.
• Bake the crust with filling until filling is set, about 40 minutes.
• Cool in pan 30 minutes. Cover and refrigerate.
• To serve, cut into bars. You may choose to garnish with more orange zest or confectioner's sugar.