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Categories:
butter sugar chocolate egg shortbread cookies coconut pecans orange zest butter instant vanilla pudding sugar orange juice orange zest coloring chocolate butter
Viewed: 38 - Published at: 7 years agoIngredients
- 1/3 cup butter, cubed
- 1/4 cup sugar
- 1 dark chocolate candy bar (3-1/4 ounces), chopped
- 1 large egg, beaten
- 17 shortbread cookies, crushed
- 1/2 cup sweetened shredded coconut
- 1/2 cup finely chopped pecans
- 1 teaspoon grated orange zest
- 1/2 cup butter, softened
- 2 tablespoons instant vanilla pudding mix
- 2 cups confectioners' sugar
- 2 tablespoons orange juice
- 1 teaspoon grated orange zest
- 1 to 2 drops orange paste food coloring, optional
- 1 dark chocolate candy bar (3-1/4 ounces), chopped
- 1 teaspoon butter
Method
- In a large heavy saucepan, combine the butter, sugar and candy bar. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°.
- In a large bowl, combine the cookie crumbs, coconut, pecans and orange zest. Stir in chocolate mixture until blended. Press into a greased 9-in. square baking pan. Refrigerate 30 minutes or until set.
- For filling, in a large bowl, cream butter and pudding mix. Beat in the confectioners' sugar, orange juice, zest and, if desired, food coloring. Spread over crust.
- For glaze, melt candy bar and butter in a microwave; stir until smooth. Spread over top. Refrigerate until set. Cut into bars.
