Once a week, my family gets together to have dinner and I always make dessert. This week I made these little gems. It combines two of my favorite things, sugar cookies and the flavor of orange. To Read More, Click On The Recipe Title.
I couldn’t resist the thought of sweet orange marmalade in a cream cheese filling…then there was the sugar cookie crust…be still my heart…then a soft chewy sugar cookie crust. The squares are topped off with tinted melted white chocolate.
Believe me, I ate more than my fair share and loved every bite. I added 2 teaspoons of orange extract just to make sure the orange flavor came shining through. I’m glad I did…it was perfect. Next time, I’m going to add some mini chocolate chips to the mix.
Orange and chocolate are divine together!
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Orange Cream Dessert Squares
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 tablespoons grated orange peel (from 2 large oranges)
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1/2 cup SMUCKER’S® Sweet Orange Marmalade
1 teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract ( I used 2 tsp orange extract)
2 Eggland’s Best eggs
3 tablespoons whipping (heavy) cream
2 drops orange food color (or 2 drops yellow and 1 drop red food color)
1 1/2 teaspoons LAND O LAKES® Butter
1/2 cup white vanilla baking chips
1. Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13×9-inch (3-quart) glass baking dish. (If dough is sticky, use floured fingers.) Sprinkle evenly with orange peel.
2. 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.
3. Bake 29 to 36 minutes or until crust is golden brown and center is set. Cool 1 hour.
4. 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.
5. To serve, cut into 6 rows by 4 rows, using thin, sharp knife and wiping blade occasionally. Cover and refrigerate any remaining dessert squares.