Best Orange Creme Squares Recipes

ORANGE CREAMSICLE DESSERT BARS

Steps:

• Mix graham cracker crumbs and butter and press onto bottom of an 8-inch square pan. Refrigerate until ready to use.
• In a small bowl, microwave juice for about 1 minute on high. Add to gelatin mix in small bowl; stir 2 minutes until completely dissolved.
• Gradually add to half the cream cheese in a medium bowl, beating with mixer after each addition until blended.
• Whisk in 1 cup Cool Whip. Spread over crust. Freeze while preparing next layer.
• Beat remaining cream cheese and milk in a separate medium bowl until blended.
• Add dry pudding mix; beat 2 minutes.
• Stir in remaining Cool Whip and orange zest. Spread over gelatin layer. Refrigerate for at least 3 hours before serving.

ORANGE CREAM SQUARES

Steps:

• 1. Heat oven to 350^. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch glass baking dish(use floured finger if too sticky.)Sprinkle with the orange peel.
• 2. In medium bowl, beat cheese,sugar, marmalade and extract with mixer on medium-high for 1 minute or until blended. Add eggs; beat 2 minutes until creamy. Spread evenly in crust. Bake 29-35 minutes -until crust is golden and center is set. Cool 1 hour.
• 3. Microwave heavy cream and food coloring for 30 seconds uncovered- do not boil. Add butter and caking chips; stir until chips melt. Spread over bars. Chill 1 1/2 hours or until firm. --- To serve- cut into 6x4 rows with a sharp thin knife-wiping knife after each cut. Cover and chill any remaining dessert squares.

CREAMY FROZEN ORANGE SQUARES

Steps:

• In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
• Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
• In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
• To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.

ORANGE CHEESECAKE BARS

Steps:

• In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan. , In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust., Add the orange juice concentrate, orange zest, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.

CHEWY ORANGE CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Grease a 13x9" pan very well.
• Stir together flour, granulated sugar and salt in a large bowl.
• Add butter, eggs, orange extract and orange zest.
• Using an electric mixer, beat until well blended.
• Pour batter into a prepared pan and bake for 30 min or until light golden brown and set.
• Remove from oven and cool.
• Spread frosting over completely cooled bars.
• Orange Cream Cheese Frosting:.
• In a large mixing bowl, whip butter and cream cheese together with an electric mixer.
• Gradually beat in the powdered sugar until it is all combined and smooth.
• Beat in the orange zest and juice. I usually don't use all the frosting, just use as much as you like.
• Spread over bars.

ORANGE CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F
• Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish (If dough is sticky, use floured fingers).
• Sprinkle evenly with orange peel.
• In medium bowl, beat cream cheese, sugar, marmalade and liqueur with electric mixer on medium-high speed about 1 minute or until well blended.
• Add eggs; beat about 2 minutes or until well blended and mixture is creamy.
• Spread evenly in crust.
• Bake 29 to 36 minutes or until crust is golden brown and center is set.
• Cool 1 hour.
• In small microwavable bowl, microwave whipping cream and food color uncovered on High about 30 seconds or just until boiling.
• Add butter and baking chips; stir until chips are melted.
• Spread mixture evenly over bars.
• Refrigerate about 1 1/2 hours or until chilled and firm.
• To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally.
• Cover and refrigerate any remaining dessert squares.