I don’t even know where to begin.
White chocolate and orange are a great combination. Dark chocolate and orange are another orgasmic combo. So, a dark chocolate (double dark chocolate cookie crust), a white chocolate orange cream cheese “cheesecake” filling with a hint of vanilla, and then candied oranges on top seemed sure to be a winner. And, it WAS. It IS!!!!
YUM!
This recipe is also gluten-free, grain-free, and not too rich or too sweet. It’s just perfect for the Goldilocks inside of you and the Goldilocks princess 👑 that describes my lifestyle and personality to a “T.”
Vanilla Orange White Chocolate Chocolate Cheesecake Bars
https://www.simplemills.com/Shop/Product/Crunchy-Double-Chocolate-Cookies.aspx
Vanilla Orange White Chocolate Chocolate Cheesecake Bars
Double Chocolate Crust:
6 oz. gluten-free, grain-free (or not) double chocolate cookies
6 Tbs. butter, room temperature
Preheat oven to 425 degrees.
In the bowl of a large food processor, pulse the cookies until crumbly. Add the butter and whir until smooth.
Transfer to a parchment lined square baking dish (quick release cheesecake pan is best).
Bake for 15-20 minutes, until bubbling.
Remove from the oven and chill for 15-20 minutes while preparing the filling.
Vanilla Orange White Chocolate Filling:
16 oz. cream cheese
11 oz. white chocolate chips
1 tsp. orange extract
1 tsp. vanilla extract
1/4 tsp. sea salt
Over VERY low heat, melt the cream cheese and white chocolate chips until smooth, stirring constantly to ensure things to not burn or bubble.
Once smooth, stir in the extracts and salt.
Spread over the cooled chocolate crust. Top with Candied Orange Slices.*
Cool for several hours before slicing and serving.
*Candied Orange Slices:
1 large navel orange
1 cup granulated sugar, divided
In a medium pot, combine 1/2 cup water with 1/2 cup sugar.
Bring to a simmer and cook until the sugar has dissolved.
Coat each slice of orange in the simmering sugar water and transfer to parchment paper – spaced apart as to not overlap.
Let the orange slices “sit” for at least 2 hours, no more than 3, to become tacky, but not too dry.
Roll in or sprinkle the remaining 1/2 cup sugar over all sides of the orange slices to fully “candy” or “sugar.”
Allow those slices to fully dry while the cheesecake bars chill.
Release the chilled bars from the pan.
Top with overlapping Candied Orange Slices* and slice to serve.
