2
tablespoons grated orange peel (from 2 large oranges)
2
packages (8 oz each) cream cheese, softened
1/4
cup sugar
1/2
cup sweet orange marmalade
1
teaspoon orange-flavored liqueur or 1/4 teaspoon orange extract
2
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 butter
1/2
cup white vanilla baking chips
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Steps
1
Heat oven to 350°F. Press cookie dough evenly on bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH 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.
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To quickly soften cream cheese, remove from wrapper, and place on microwavable plate. Microwave one package at a time uncovered on High about 15 seconds or until just softened.
For a pretty presentation, add a dollop of whipped cream or whipped topping and a sprinkle of grated orange peel on top of each square just before serving.
Can’t get enough Creamsicle™? Browse all of our orange and cream desserts in this collection.
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