Orange Nanaimo Bars

Name: Orange Nanaimo Bars
Ingredients: 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; 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; 1 dark chocolate candy bar (3-1/4 ounces), chopped; 1 teaspoon butter

16 ingredients

4 steps

Ingredients

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
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
1 dark chocolate candy bar (3-1/4 ounces), chopped
1 teaspoon butter

Directions

1

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°.
2

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.
3

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.
4

For glaze, melt candy bar and butter in a microwave; stir until smooth. Spread over top. Refrigerate until set. Cut into bars.