Chocolate Orange Nanaimo Bars

• Produce

  • 1 Orange, zest of small

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 tbsp Frozen orange juice concentrate

• Baking & Spices

  • 1 cup Chocolate chips
  • 5 tbsp Cocoa
  • 2 cups Icing sugar
  • 1/4 cup Sugar

• Nuts & Seeds

  • 3/4 cup Coconut, fine or medium unsweetened
  • 1/2 cup Walnuts

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 1 1/8 cup Butter

Found on rockrecipes.com

Description

Ingredients

• ½ cup butter
• ¼ cup sugar
• 5 tbsp cocoa
• one beaten egg
• 1¾ cups graham cracker crumbs
• ¾ cup fine or medium unsweetened coconut
• ½ cup finely chopped walnuts
• ½ cup butter
• 2 tbsp frozen orange juice concentrate
• zest of one small orange, finely minced
• 2 cups icing sugar (i.e., powdered sugar or confectioners sugar)
• 1 cup chocolate chips
• 2 tbsp butter

Directions

• In a small saucepan, melt together the butter, sugar and cocoa over low heat.
• Add the beaten egg and continue to cook, stirring constantly to fully cook the egg with the mixture resembling a soft scrambled egg texture.
• Add the graham crumbs, coconut and walnuts.
• Mix together until well combined then, press into the bottom of a parchment paper lined 9×9 inch baking pan.
• With an electric mixer, beat together the butter, orange juice concentrate, zest and icing sugar until smooth.
• 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.
• Spread evenly over the bottom layer. Chill in the fridge for a couple of hours before adding the chocolate topping.
• Melt together over low heat, just until the chocolate is melted, don’t over heat it.
• Spread quickly over the chilled frosted layer. Return to the fridge until the chocolate sets.
• Cut into squares or bars. These freeze very well.