orange bars

These Orange Bars are packed with orange flavor and seriously sweet!

Orange Bars

(2 sticks or 226 grams) butter, (cold)

(126 grams) confectioners sugar

(252 grams) all-purpose flour

eggs, (room temperature)

(300 grams) granulated sugar

(32 grams) all-purpose flour

(160 milliliters) orange juice

orange

confectioners sugar, (for dusting)

Preheat oven to 350°F.

In a medium bowl, blend together cubed butter, flour and sugar with a pastry cutter, a food processor, or your hands. Press into the bottom of a 9x13 inch pan lined with parchment paper.

Bake for 15 minutes in the preheated oven, or until the edges are just starting to brown.

CRUST

In a large bowl, crack eggs and whisk them.

To the eggs, add sugar, flour, orange juice, and orange zest. Whisk well, until no clumps remain. Pour over the baked crust after it is done baking.

Once the filling has been added, bake for an additional 20 minutes. (Do not cover.)

Remove from oven and let bars cool to room temperature. Place in the refrigerator for at 2 hours then dust with confectioners sugar before serving.

Cut into squares and serve.

FILLING

Orange Cream Cheese Bars

vanilla cake mix (white, yellow, or butter work too)

butter, softened

salt

(8 oz) package cream cheese, softened

sugar

eggs

orange zest,

orange extract

Preheat oven to 350°F and grease an 9x9-inch baking dish with nonstick spray.

In a medium bowl, mix together the crust ingredients, then press into the bottom of the prepared pan.

In a clean bowl, combine the cream cheese, powdered sugar, 2 eggs, orange zest, and orange extract and beat with a hand mixer until combined and smooth. Pour over crust.

Bake until mixture is set and crust is golden, 45 minutes to 1 hour. Center might be a little wobbly but it will set as it cools.

Garnish with orange zest, if desired, and slice and serve. Enjoy!

Creamy orange curd and vanilla bean float between two buttery, crumbly crusts. Cut them into bars to enjoy on-the-go or squares for an after-dinner indulgence.

Orange Crumble Tart with Vanilla Bean

C Granulated Sugar (Evaporated Cane Juice, 115 g)

C Unsalted Butter (room temperature, 2 sticks (230 g))

tsp Vanilla Bean Paste

C All Purpose Flour (252 g)

C White Whole Wheat Flour (162 g)

Sea Salt

C Granulated Sugar (Evaporated Cane Juice, 222 g)

Organic Egg Yolks *See Notes (128 grams)

Tbs Orange Zest (2 large oranges (I like Cara Cara))

Orange

tsp Vanilla Bean Paste or Vanilla Extract

Tbs Unsalted Butter

Sugar

Vanilla Bean Whipped Cream (optional)

Line a 9 1/2" x 12" quarter sheet pan with parchment paper, clip the two long sides in place so that the parchment can be used later to lift the tart out of the pan.

In a stand mixer with paddle attachment, beat the sugar, butter and vanilla bean paste for 5 minutes, or until light in color. Add the flours and salt and mix on low for 20 seconds, scrape the bowl down and mix again on low for 10-20 seconds until the ingredients are just incorporated. The mixture will be very crumbly.

Scoop out 1 C of the mixture and set aside for the crumb top. Pour the remaining crumbly flour/butter mixture into the prepared sheet pan and press the mixture into pan to create a level, flat crust, making sure the corners are well covered. Press the mixture up and onto the sides of the pan just below the rim. Refrigerate for 20 minutes. Preheat oven to 350F.

Bake crust for 30 minutes or until light and golden. Rotate the pan 1/2 way through baking.

For the Crust:

Set up a bain marie by filling a 4 quart sauce pan 1/2 full with water. Bring water to steaming, not to a boil. A stainless steel bowl will need to fit in the bain marie, touching the water, without touching the sides. A double boiler system works well too. Have ready a fine mesh strainer and bowl for straining the curd.

In the stainless steel bowl, add the sugar and yolks. Whisk briskly and immediately place bowl in ban marie. Continue whisking until mixture is viscous and sugar is melted. Add the zest, orange juice, vanilla bean paste and salt. Stirring frequently, cook to 175F or swipe your finger across the back of a spoon. When your finger leaves a clear path on the back of a spoon without any curd running into that clear path, the curd is ready. Be sure to watch the water as it needs to remain steaming, not boiling.

Strain the curd into a bowl and stir in the the butter, 1/2 tablespoon at a time, until it is fully incorporated.

Cover the curd placing plastic wrap directly on the surface of the curd. Place in refrigerator until ready to use.

For the Orange Curd:

If the baked crust developed any cracks, take a bit of the crumbly topping and gently patch the cracks.

Pour the curd over the baked crust using an offset spatula to spread the curd evenly.

Sprinkle the crumble topping over the curd distributing it evenly across the tart.

Bake at 350F for about 35 minutes, rotating the pan 1/2 way through baking. You'll notice the top will caramelize a bit.

Remove from oven and cool completely before finishing.

For Assembly:

Once the tart is cool, unclip the parchment paper and gently lift the tart out of the pan using the parchment as handles. Place on large cutting board. Use a serrated knife to trim the edges off, to make clean edges (save for snacking!).

Cut into bars or squares. For bars, cut into 1 1/2" x 2" pieces. For squares, 4" x 4". The serrated knife works well here, but instead of sawing all the way through, cut with firm pressure all the way through the tart.

Sift confectioners sugar over the tart or serve with sweetened vanilla bean whipped cream. Serve at room temperature.

Store in a lidded container in the refrigerator for up to one week.

To Finish:

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The most viewed orange bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine