Chocolate Orange Cream Fingers...The Sights and Smells of The Christmas Season

Friday night.....Date night with Greg and Jenn.....

Dallas here we come!

Tis' the Christmas Shopping Season!

This recipe was from my Southern Living Incredible Cookies Cookbook, which I used when I was a Southern Living at Home Hostess.  These are a down right buttery, delectable bar cookie! I hope you will add these to your new Christmas baking favorites. They have certainly made our list for the past few years!

Chocolate Orange Cream Fingers

4 large eggs

2 cups sugar

1 cup all-purpose flour

1 cup cocoa

1 cup butter, melted

1 1/2 teaspoons Grand Marnier or 1/2 teaspoon orange extract

3 (1 ounce) squares unsweetened chocolate

3 tablespoons butter

Beat eggs with wire whisk just until thick. Add sugar and stir well. Combine flour and cocoa; gradually stir into egg mixture. Stir in melted butter and liqueur. Put into a greased 15 x 10 inch jellyroll pan.
Bake at 350 for 20-22 minutes or until toothpick comes out clean. Cool pan on a wire rack.

Heat chocolate squares and 3 tablespoons butter in a sauce pot over low heat stirring constantly until its melted...let cool.

Spread frosting over brownies. By the spoon full drop chocolate mixture over frosting. Carefully and gently spread evenly. If you pull the white frosting up from underneath, just combine it with a  swirled look. Let stand until chocolate is set. Cut into thin bars. Store in fridge.

Orange Cream Frosting

1/4 cup butter, softened

2 3/4 cups sifted powdered sugar

1 teaspoon grated orange rind

2 tablespoons orange juice

1 tablespoon Grand Marnier or orange juice

Beat butter at medium speed until creamy. Gradually add sugar...beat well. Add orange rind, juice, and liqueur. Beat until well blended.