Orange Candy Corn Bars Recipes

ORANGE CANDY CORN BARS

Steps:

• Heat oven to 325°F. Line bottom and sides of 9-inch square pan with foil, extending foil 2 inches on 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, beat melted 3/4 cup butter, the granulated sugar and orange peel with wooden spoon until blended. Beat in eggs, one at a time. Stir in flour and baking powder just until mixed. Stir in yellow food color until well mixed. Spread 1 1/2 cups yellow batter in pan. Place pan in freezer about 15 minutes or until batter is slightly firm to the touch.
• Meanwhile, add red food color to remaining cake batter in bowl until well mixed. Spread over chilled yellow batter.
• Bake 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• In medium bowl, beat 1/2 cup softened butter with electric mixer on medium speed until light and fluffy. Beat in powdered sugar until well blended. Beat in milk, vanilla and salt until smooth and spreadable. Spread frosting over bars. To serve, remove bars from pan, using foil to lift. Remove foil. Cut into 4 rows by 4 rows; cut each square diagonally in half. Top each triangle with 1 candy corn.

ORANGE SLICE BARS

Steps:

• In a large mixing bowl add the candy orange slices, coconut, walnuts and cherries.
• Over this mixture sift the flour, baking powder and salt.
• Mix well.
• In a separate bowl beat the eggs with the water, vanilla and brown sugar.
• Add the eggs and brown sugar mixture to the flour mixture and mix until just blended. This mixture will be very stiff.
• Pour into a greased 9x13 baking pan.
• Bake at 350 degrees for 20 minutes, or until firm to the touch in the middle.
• Cool and cut into bars.
• Dust with powdered sugar.

ORANGE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
• Stir together the flour, granulated sugar and salt in a bowl. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
• For the filling: Stir together the granulated sugar and flour in a bowl. Crack in the eggs and whisk to combine. Add the orange zest and juice and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
• Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into 16 pieces.