M & M Chocolate Orange Jewels Recipe
Yield: 30 barsRecipe by luhu.jp
Ingredients:
2/3 cup: Butter Flavor Crisco,
1/2 tsp: Baking Powder,
3/4 cup: Light Brown Sugar, firmly
1/2 tsp: Baking Soda,
Packed,
1/2 tsp: Salt,
1 large: Egg,
1 cup: Pecans, coarsely chopped
1/4 cup: Orange Juice,
12 ounce: M&Ms Semi-sweet Chocolate,
1 tbsp: Orange Rind, grated
Mini Baking Bits, Red&Green
2 1/4 cup: All Purpose Flour,
1/3 cup: Orange Marmalade,
VANILLA GLAZE
1 cup: Powdered Sugar,
1 1/2 tbsp: Warm Water,
Directions:
Preheat oven to 350 degrees. In a large bowl with electric mixer,
cream Crisco and sugar until light and fluffy. Add egg, orange juice
and orange rind, blending well. Combine flour, baking powder, baking
soda and salt; blend well into creamed mixture. By hand, stir in
pecans and M&Ms Baking Bits. Reserve 1 cup of dough; spread
remainging dough into ungreased 13 x 9-inch baking dish. Spread
marmalade over top of dough within 1/2-inch of the edges. Drop
reserved dough by teaspoonfuls randomly over marmalade. Bake 25 to 30
minutes or until light golden brown. DO NOT OVERBAKE! Cool
completely; drizzle with vanilla glaze. Cut into bars. Store in
tightly covered container. To make glaze: Blend powdered sugar with 1
to 1 1/2 Tablespoons of warm water until desired consistency. place
glaze in small plastic sandwich bag. Cut tiny opening at 1 corner
(not more than 1/8 inch); close top of bag securely. Squeeze bag to
drizzle glaze over cookies.
Typed & Posted by Anne Marie Chiappetta 10/15/95.
Submitted By ANNE MARIE CHIAPPETTA On 10-15-95
Source from luhu.jp
cream Crisco and sugar until light and fluffy. Add egg, orange juice
and orange rind, blending well. Combine flour, baking powder, baking
soda and salt; blend well into creamed mixture. By hand, stir in
pecans and M&Ms Baking Bits. Reserve 1 cup of dough; spread
remainging dough into ungreased 13 x 9-inch baking dish. Spread
marmalade over top of dough within 1/2-inch of the edges. Drop
reserved dough by teaspoonfuls randomly over marmalade. Bake 25 to 30
minutes or until light golden brown. DO NOT OVERBAKE! Cool
completely; drizzle with vanilla glaze. Cut into bars. Store in
tightly covered container. To make glaze: Blend powdered sugar with 1
to 1 1/2 Tablespoons of warm water until desired consistency. place
glaze in small plastic sandwich bag. Cut tiny opening at 1 corner
(not more than 1/8 inch); close top of bag securely. Squeeze bag to
drizzle glaze over cookies.
Typed & Posted by Anne Marie Chiappetta 10/15/95.
Submitted By ANNE MARIE CHIAPPETTA On 10-15-95
Source from luhu.jp