Orange Nanaimo Bars Recipe
Orange Nanaimo Bars Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I originally created these rich bars for my coworkers. Everyone raved about the shortbread crust, creamy middle layer and the orange and chocolate flavor combination. They were such a hit, they're now a staple for many gatherings.
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. + chilling

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 peel
  • FILLING:
  • 1/2 cup butter, softened
  • 2 tablespoons instant vanilla pudding mix
  • 2 cups confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 to 2 drops orange paste food coloring, optional
  • GLAZE:
  • 1 dark chocolate candy bar (3-1/4 ounces), chopped
  • 1 teaspoon butter

Directions

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°.
In a large bowl, combine the cookie crumbs, coconut, pecans and orange peel. Stir in chocolate mixture until blended. Press into a greased 9-in. square baking pan. Refrigerate 30 minutes or until set.
For filling, in a large bowl, cream butter and pudding mix. Beat in the confectioners' sugar, orange juice, peel and, if desired, food coloring. Spread over crust.
For glaze, melt candy bar and butter in a microwave; stir until smooth. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen.
Originally published as Nanaimo Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p75

Nutritional Facts

1 bar: 155 calories, 9g fat (5g saturated fat), 19mg cholesterol, 76mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 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 peel
  • FILLING:
  • 1/2 cup butter, softened
  • 2 tablespoons instant vanilla pudding mix
  • 2 cups confectioners' sugar
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 to 2 drops orange paste food coloring, optional
  • GLAZE:
  • 1 dark chocolate candy bar (3-1/4 ounces), chopped
  • 1 teaspoon butter
  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 peel. 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, peel 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. Yield: 3 dozen.
Originally published as Nanaimo Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p75

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