Toffee Orange Bars


I knew these were gonna be good! This recipe comes from the wonderful MMHoney, who I wrote about last week when I visited her in her cute house and she showed me so many of her lovely vintage things.

Several people asked about the recipe, because you’re all a bunch of enablers! So, of course, I had to make it!!

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How to make Toffee Orange Bars:

1/2 cup butter
1 cup all-purpose flour

2 beaten eggs
1 teaspoon vanilla
1 1/2 cups brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup flaked coconut

Orange Frosting–
2 tablespoons butter, softened
2 teaspoons grated orange peel
1/8 teaspoon salt
2 cups powdered sugar
2 tablespoons orange juice

For the base, cut butter into the cup of flour till it resembles coarse crumbs.

Press into the bottom of a greased 9 x 13 pan.

Bake at 350-degrees for 15 minutes; do not brown.

For the filling, combine eggs, brown sugar, and vanilla in a mixing bowl. I have this little tiny whisk that I love to use for little tiny jobs like whisking two eggs.

I love that little tiny whisk almost as much as I love my cow. (I’M JUST KIDDING, BEULAH PETUNIA!)

The recipe didn’t say packed or not on the brown sugar, so I packed it. You really can’t go wrong with brown sugar.

Add the two tablespoons of flour, salt, and baking powder. Stir in nuts and coconut.

That’s a lotta nuts.

Spread over baked base. Bake for 25 minutes at 350-degrees. Cool.

For the frosting, cream the butter, orange peel, and salt. Blend in the powdered sugar and orange juice, alternating. Spread frosting over cooled bars.

I have to admit that I really dislike sifting powdered sugar, and if you don’t sift it, your icing is lumpy. This icing is worth the sifting.

Use fresh oranges for the juice and peel. You won’t be sorry.

If you can actually stand to share these, take them to a party or potluck or a holiday get-together. They are to die for and you’ll get raves. Or keep them your own little secret and eat them all by yourself.

All I know is, you can’t have any of mine!

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on September 24, 2010  

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23 Responses | RSS feed for comments on this post

  1. 9-24

    OMG, they look scrumptious! I may have to change my mind about being a non-baker!!! :hungry:

  2. 9-24

    :hungry: I have some oranges!!

    LOL @ Nancy! You haven’t become a non-baker yet?

  3. 9-24

    Well, I guess I know what I’ll be doing this weekend.

  4. 9-24

    Try E’m – You will like E’m,

  5. 9-24

    I’ve never been called an enabler, but if the shoe fits…and it does…can’t wait to make these yummy bars!

  6. 9-24

    These look AWESOME. Though I may have to make them with an event in mind so I don’t eat them all myself (which I could). (Which I WOULD.)

  7. 9-24

    Looks yummy, cept, I can not eat walnuts. They make my mouth break out. But I would love to try them. And have them with a glass of orange juice for breakfast.

  8. 9-24

    You could use pecans instead, I’m sure!

  9. 9-24

    Is there something I could substitute for the coconut? Our family can’t eat it, and these look so yummy.

  10. 9-24

    morningstar, I’d just leave the coconut out.

  11. 9-24

    I’ve made something sorta like these; with a base crust and coconut, pecans, eggs and brown sugar filling, but no icing. Icing would be even better!!!!! :shimmy:

  12. 9-24

    Made it this morning with pecans (cause I didn’t have any walnuts). It was wonderful!

  13. 9-24

    52- from the looks of that pan it was because they were all gone!

  14. 9-24

    These look wonderful! I want some.NOW! :hungry:

  15. 9-24

    those look really yummy!!

  16. 9-25

    OK….great recipe…but let’s get on to the next recipe in the book….Is that DOUBLE SCOTCH PECAN BARS I’m seeing?…That sounds more like my kind of bar!…LOL

  17. 9-25

    i am in love with this site. i only very recently found you and have made grandmother bread, overnight cinnamon rolls, and now these. these are sinfully delicious. i used pecans. i felt like mine were kinda flat compared to your pictures. but i figure that only means i won’t photograph them but they taste so incredibly scrumptious.

  18. 9-28

    well I tried to make these cookies and it didnt work….I was so upset because I was so looking forward to them. First off, I couldnt get the crust into the pan, it kept coming off with my fingers and then I guess I overbaked it even though I did the time it said in the recipe, so it was too chewy and not soft enough. And of course the edges are hard as a rock!! The frosting was the only thing that came out good (and I might add I am a good baker!). Then the crust fell apart when I did try to cut a bar out of the pan. Oh well.

  19. 9-28

    I’m so sorry to hear that, Jill! They are so delicious. I got the butter pretty well incorporated into the flour with a pastry cutter and I pressed the mixture into the pan with the back of a spoon, not my fingers.

  20. 9-28

    As soon as I saw the pictures of these bars I knew I had to make them. Luckily I had all the ingredients on hand. Turned out great! And by the way, they are sinfully delicious! Thanks for sharing the recipe.

  21. 9-28

    We love “orange” here. I make the rum balls, minus the rum, plus orange every Christmas now (I get specific requests) so when I saw this I knew I had to try it. It so happens I was baking for a baby shower that day anyway and decided to add this to all that I was making. It turned out…fabulous. The absolute hit of the party. It may have turned into my son-in-laws favorite dessert. Thanks!

  22. 9-28

    Oh man! these are soooo good! They aren’t anything like bars I’ve made before; the orange flavored icing is wonderful!
    My crust was a bit crumbly the 1st day, but was better the 2nd day. There weren’t any left for a 3rd day testing….. :hissyfit:

  23. 8-12

    OMGOODNESS My hips are thanking you <3 :fairy:

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