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By Root 1057 0

orange, the chocolate candy falls into sections just as an orange does, and it has a wonderful orange flavor. After one bite of these bars, I thought of the chocolate orange. Bake this during winter holidays to place on party trays with a selection of your favorite cookies.

makes:

at least 30 bars

prep:

25 minutes

bake:

35 to 40 minutes

cool:

40 minutes

For the crust and topping

Vegetable oil spray, for misting the pan

1 package (18.25 ounces) yellow or butter recipe golden cake mix with pudding

1 cup quick-cooking oats

4 tablespoons (½ stick) butter, at room temperature 1 large egg

For the filling and glaze

1 large orange

Orange juice from a carton, if needed

8 tablespoons (1 stick) butter

1 cup (6 ounces) semisweet chocolate chips

½ cup granulated sugar

2 large eggs

1 cup very finely chopped pecans (from 1½ cups pecan halves)

1½ cups confectioners’ sugar, sifted

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray and set the pan aside.

2. Make the topping and crust: Place the cake mix, oats, and 4 tablespoons of butter in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Measure 1 cup of this mixture and set it aside for the topping. Add the 1 egg to the remaining mixture in the bowl and beat on low speed until just blended. The dough will be stiff; press it into the prepared baking pan to form the crust. Set the pan aside.

3. Make the filling: Rinse the orange and pat it dry with paper towels. Grate enough zest to measure 2 to 3 teaspoons and set aside. Cut the orange in half and squeeze the juice into a small bowl. Measure ¼ cup of juice for the filling and set it aside. You will need 3 tablespoons more of orange juice for the glaze. If the orange does not yield sufficient juice, add enough orange juice from the carton to measure 3 tablespoons and set this juice aside.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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4. Place the 8 tablespoons of butter and the chocolate chips in a medium-size saucepan over low heat and stir until they melt. Stir in the granulated sugar until smooth, 2 to 3 minutes. Remove the pan from the heat. Beat the 2 eggs in a small bowl with a fork and slowly add 1 tablespoon of the melted chocolate mixture to them, whisking to blend. Add this egg mixture to the chocolate in the saucepan, still off the heat, whisking to blend. Fold in the pecans, orange zest, and the ¼ cup of orange juice. Pour the filling over the crust, spreading it with a spatula to reach the edges. Scatter the reserved topping over the filling.

5. Place the pan in the oven and bake until the edges of the bars have set and the center is still a little soft (press it lightly with a finger), 35 to 40 minutes. Transfer the baking pan to a wire rack and let cool for about 30 minutes.

6. Make the glaze: Place the confectioners’ sugar in a small bowl and stir in the 2 tablespoons of orange juice. Add the remaining 1 tablespoon of juice a little at a time if needed to make a thick drizzleable glaze. Drizzle the glaze over the bars. Let the glaze set for 10 minutes before cutting the bars (see page 400) and serving.

Keep It Fresh! Store the bars, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator.