Chocolate Orange Nanaimo Bars

Chocolate Orange Nanaimo Bars - a new recipe with a twist on the classic Canadian treat, the Nanaimo bar. Here the sweet center gets infused with tangy orange flavor.

When Relative and I were conversation near which cook recipes we could add to our thriving on-line group, she mentioned that I hadn't included Town exerciser. As ever, my noesis goes to, "How can I put a soft twist on that?" and near directly the chocolate orangeness content came undiluted to remember.

With just a young river humor minify and the delicately minced flavour of a solitary orangeness, these awful no-bake exerciser are transformed into something new and impressive. You Staleness try these…and no, none of these unexpended the house; we all fought over the newest crumbs.

Ingredients
For the Base Layer
  • 3/4 cup butter
  • 1/3 cup sugar
  • 8 tbsp cocoa
  • 2 beaten eggs
  • 2 1/4 cups graham cracker crumbs
  • 3/4 cup fine or medium unsweetened coconut
  • 1/2 cup finely chopped walnuts
  • For the the Orange Frosting Filling
  • 3/4 cup butter
  • 3 tbsp frozen orange juice concentrate
  • zest of one small orange finely minced
  • 3 cups icing sugar i.e., powdered sugar or confectioners sugar
  • 1/4 cup custard powder
  • 1 tbsp milk or enough to get it to a very thick but spreadable consistency
  • For the Chocolate Topping
  • 1 cup chocolate chips
  • 2 tbsp butter
Instructions
  1. To Prepare the Base Layer
  2. In a small saucepan, melt together the butter, sugar and cocoa over low heat.
  3. Add the beaten egg and continue to cook, stirring constantly to fully cook the egg with the mixture resembling a soft scrambled egg texture.
  4. Add the graham crumbs, coconut and walnuts.
  5. Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.
  6. To Prepare the Orange Frosting Filling
  7. With an electric mixer, beat together the butter, orange juice concentrate, zest, icing sugar custard powder and milk until smooth.
  8. This frosting should be very stiff but spreadable. If you think it’s too thick, you may add a few drops of milk at a time to bring it to the right consistency. If it is too soft, add a littel more icing sugar.
  9. Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
  10. TO Prepare the Chocolate Topping
  11. Melt together over low heat, just until the chocolate is melted, don’t over heat it.
  12. Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
  13. Cut into squares or bars. These freeze very well.

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