Orange chocolate bars
Orange and chocolate is a classic combination that needs more love during Halloween time. It seems that pumpkin spice is the definitive flavor of fall, but I wanted to switch things up a bit.
These orange chocolate bars are actually an adaptation of a lemon bar recipe. The chocolate layer is a lot like a rich, chocolate shortbread and the orange layer is creamy like a lemon curd. These are chocolatey for sure, but still have the perfect hint of orange flavor. They're wicked good!
Recipe is below, let me know if you give these a try!
Orange Chocolate Bars
For the crust:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioner's sugar
1/8 teaspoon salt
1 stick (8 tablespoons) butter, melted but not steamy hot
For the orange layer:
4 large eggs
1.5 cups white sugar
3 tablespoons all-purpose flour
3/4 cup orange juice (from ~3 orange)
2 tablespoons lemon juice (from ~ 1 lemon)
Orange zest from 1 large orange
For putting it all together:
Confectioner's sugar
Pre-heat your oven to 325 degrees Fahrenheit. Line a 8x8 baking pan with tin foil covering both the base and sides. Spray the pan with cooking spray.
In a medium bowl combine the all-purpose flour, cocoa powder, confectioner's sugar and salt. This is the step to de-clump! Use a fork to break apart any clumps in the dry mixture.
Add the butter and mix until a chocolate dough forms. Evenly press the dough into the baking pan. Bake in the oven for 20 minutes until the dough firms a bit. Allow this to completely cool.
Meanwhile, whisk together the eggs, white sugar, all-purpose flour, orange juice, lemon juice and orange zest. Pour the mixture over the chocolate cookie base. Put the pan back in the oven to bake for 30 more minutes until the mixture is firm, but very slightly giggly.
Allow the pan to cool and then remove the bars from the pan with the tin foil. You can cut the orange chocolate bars into rectangles, or use a pumpkin shaped cookie cutter to cut nine pumpkins out of the pan. Dust with confectioner's sugar.