Chocolate Orange Bars
Happy summer y’all! I am already in full swing with summer adventures, BBQs, and a lot of swimming with family and friends. If your summers are like mine, you are constantly in need of tasty foods to share. While I love to just cut up a fresh and juicy watermelon to share, summer is the perfect time to share tasty and refreshing desserts. Bar desserts are my favorite. They are easy and make a lot to share.
These Chocolate Orange Bars definitely hit the spot at the last BBQ I attended. If you love those chocolate oranges at Christmas time, then you will love these bar cookies; soft sugar cookie base with all of the flavors of those chocolate oranges.
Chocolate Orange Bar Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 large egg yolk
- ¼ cup half and half
- 4 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp cream of tartar
Toppings
- 17 oz orange marmalade
- 1 cup dark chocolate chips
- 1 tbsp coconut oil can substitute Crisco
Instructions
Cookie Base
- In an electric mixer, add in the butter and whip on high until light and fluffy. Adding air to the butter will help keep the cookie base light and moist.
- Add in the granulated sugar and whip again until combined. Scrape sides of bowl occasionally.
- Add in the vanilla extract, 2 eggs + 1 extra egg yolk, and half and half. Mix on low until combined, scrape the sides of the bowl and mix on medium for 30 seconds.
- In a separate bowl, add in the all-purpose flour, baking soda, and cream of tartar. Whisk to combine.
- Add the dry ingredients into the wet ingredients half of the amount at a time, mixing on low until each half is combined with the wet ingredients. Scrape the sides of the bowl and mix on medium for 10-15 seconds to combine. In a ¼ sheet pan (cookie sheet), grease the bottom and sides and then press the cookie dough into the bottom of the pan as evenly as possible. Bake at 375°F for 12-14 minutes or until the sides and the top are just barely browning. Remove from oven and let cool to room temperature.
Topping
- Once the cookie base is cooled, spread the orange marmalade evenly over the top of the cookie base. I found a regular jar of orange marmalade is sufficient for the top, but if you love the orange flavor, the by all means, add more.
- In a microwaveable bowl, add in the dark chocolate chips and the coconut oil. Microwave in 30 second increments, stirring between each until melted and smooth. Drizzle over the top of the orange marmalade. Refrigerate for at least an hour to set the topping. Serve immediately, store in an airtight container in the refrigerator for up to a week.
Notes
Nutrition
This sugar cookie base is perfect for just about any bar cookie. Substitute the orange marmalade for raspberry or strawberry jam. Or add chocolate chips to the cookie base mixture to make chocolate chip cookie bars. Cookie bars are a wonderful alternative to drop cookies. Less effort and they are ready in a fraction of the time.
Has your summer begun yet? Do you have anything exciting planned for these warmer months? Any trips or traveling? Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
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