Orange Chocolate Nanaimo Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
These Orange Chocolate Nanaimo Bars are my go to when I want something fancy but don't have all day to spend in the kitchen. The bright citrus flavor cuts through the rich chocolate beautifully, and honestly, they come together in under an hour from start to finish. I love using fresh orange juice and zest because the vitamin C gives you a little nutritional boost along with pure indulgence. The best part? They're surprisingly affordable to make and require just basic baking skills. Whether you're baking for a special occasion or simply craving something delicious, these bars deliver impressive results without the stress.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 200 gwhite granulated sugar
- 120 mlorange juice
- 2 tbsporange zest
- 2 egglarge eggs
- 50 gunsweetened cocoa powder
- 1 tspbaking soda
- 1 tspsalt
- 250 gsemisweet chocolate chips
- 100 gconfectioners' sugar
- 20 gpowdered orange sugar
- 100 gunsalted butter, softened
- 150 gunsalted chocolate, melted
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line an 18x28 cm baking dish with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use a stand mixer or a hand mixer for this step.
- 4
Beat in the eggs one at a time, followed by the orange juice and orange zest.
- 5
In a separate bowl, whisk together the cocoa powder and powdered sugar.
- 6
Gradually add the dry ingredients to the wet ingredients, beating until well combined.
Tip: Be careful not to overmix.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir in the melted chocolate until well combined.
- 8
Press half of the chocolate mixture into the prepared baking dish.
- 9
Spread the orange butter mixture over the chocolate layer.
- 10
Press the remaining chocolate mixture over the orange butter layer.
- 11
Refrigerate the bars for at least 2 hours before cutting into squares and serving.
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