Orange Creamsicle Bars

homesteadhippy (63)in #homesteading • 6 years ago

Delightfully silky smooth with all the flavors of childhood's creamsicles, these orange creamsicle bars are sure to be a hit! Try them for your next bake sale, party, or family gathering!

When I was a kid, popsicles, frozen pudding pops, and the like were a favorite treat. There was nothing better on a hot summer day than enjoying one of the cooling treats, with the juice dribbling down your chin.

My favorite were the orange creamsicle bars. The kind that had orange sherbert surrounding vanilla ice cream. Smooth, creamy, dreamy. Even as an adult, I still love to indulge in them once in a while.

So, why not take an old favorite and all it's yummy flavors and make a new twist on a classic dessert?

I give you orange creamsicle bars.

Just like the classic lemon bars, they have the shortbread cookie crust. The filling is orange instead of lemon, and it has the creamy vanilla whipped topping that makes this so silky, smooth, creamy and wonderful!

Orange creamsicle bars are sure to be a hit at bake sales, group gatherings, or just for an afternoon snack or treat! They are super easy to make, and could easily be done with your kids at nearly any age. Perfect for afternoon tea or coffee with friends, too!

Ingredients:

1 cup flour
1/3 cup confectioners sugar
1 tsp salt, divided
1 stick of butter, cut into pieces
1 cup sugar
3 whole eggs + 1 egg yolk
1/2 cup orange juice
1 cup heavy cream

Instructions:

Preheat oven to 350.
Spray an 8x8 pan with cooking spray or grease with butter.
Mix together in a medium bowl flour, confectioners sugar, and 3/4 teaspoon of salt.
Add cold butter and cut into flour mixture with a pastry cutter or fork until you get a crumbly mixture.
Put dough into the prepared dish and press it into the pan until it is evenly flat and compacted.
Bake dough for 25 minutes. Remove from oven and set aside.
With an electric mixer, beat the sugar, eggs and yolk. Add in orange and 1/4 tsp salt. Mix until well combined.
Pour filling over the warm crust, return to oven, and bake until set, about 20 minutes.
Let cool to room temperature and then refrigerate for an hour.
Whip cream with an electric mixer and spread over the top of the orange filling. Chill for an hour before serving.