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Title: M and M Chocolate Orange Jewels
Categories: Dessert Chocolate
Yield: 30 Bars
| 2/3 | c | Butter Flavor Crisco |
| 3/4 | c | Light Brown Sugar, firmly |
| Packed | ||
| 1 | lg | Egg |
| 1/4 | c | Orange Juice |
| 1 | tb | Orange Rind, grated |
| 2 1/4 | c | All Purpose Flour |
| 1/2 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 | c | Pecans, coarsely chopped |
| 12 | oz | M&M's Semi-sweet Chocolate |
| Mini Baking Bits, Red&Green | ||
| 1/3 | c | Orange Marmalade |
| VANILLA GLAZE | ||
| 1 | c | Powdered Sugar |
| 1 1/2 | tb | Warm Water |
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&M's 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.
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