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Orangeburst Cookie Bars

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Pillsbury Kitchens
Updated Sep 17, 2020
Bake-Off® Contest 38, 1998
Betty Eder
Las Vegas, Nevada
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Kissed with citrus, refrigerated cookie dough becomes a fresh new bar.

Orangeburst Cookie Bars

  • Prep Time 15 min
  • Total 1 hr 40 min
  • Ingredients 10
  • Servings 24
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 cup chopped hazelnuts (filberts) or almonds
  • 1/2 cup granulated sugar
  • 5 teaspoons all-purpose flour
  • 1/3 cup light corn syrup
  • 1 tablespoon grated orange peel
  • 1/4 cup orange juice
  • 1 tablespoon butter or margarine, melted
  • 1 egg
  • 1 to 3 tablespoons powdered sugar, if desired

Instructions

  • Step 
    1
    Heat oven to 375°F. Cut dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Sprinkle with 1/2 cup of the hazelnuts; press firmly into dough. Bake 10 to 12 minutes or until dough is puffed.
  • Step 
    2
    Meanwhile, in medium bowl, mix sugar and flour. Stir in corn syrup, orange peel, orange juice, melted butter and egg with wire whisk until smooth. Stir in remaining 1/2 cup hazelnuts.
  • Step 
    3
    Carefully pour corn syrup mixture over partially baked crust. Reduce oven temperature to 350°F.
  • Step 
    4
    Bake 18 to 23 minutes or until edges are golden brown and filling is set. Cool 10 minutes. Sprinkle with powdered sugar. Cool completely, about 50 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition

160 Calories
8g Total Fat
2g Protein
21g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
160
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
1 1/2g
8%
Trans Fat
1g
Cholesterol
15mg
6%
Sodium
60mg
3%
Potassium
40mg
1%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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