2012-05-10 / Community


1 roll refrigerated sugar cookies
2 tbsps grated orange peel (from 2 large oranges)
2 pkgs cream cheese, softened
1/4 cup sugar
1/2 cup sweet orange marmalade
1 tsp orange-flavored liqueur or 1/4 tsp. orange extract
2 eggs
3 tbsps whipping (heavy) cream
2 drops orange food color (or 2 yellow and 1 red drops food color)
1 1/2 tsps butter
1/2 cup white vanilla baking chips.

Heat oven to 350F. 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.

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