Description
These Blood Orange Bars have a buttery, melt-in-your-mouth cookie crust topped with a sweet and tangy blood orange filling. The vibrant citrus flavor and beautiful pinkish-red hue make them a stunning and delicious dessert for any occasion. Perfectly balanced between tart and sweet, these bars are easy to make and sure to impress!
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter, softened
For the Blood Orange Filling
- 2 tbsp blood orange zest (about 1 orange)
- 1/2 cup blood orange juice (about 2 oranges)
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 2 large eggs
- Burgundy gel food coloring (optional, for vibrant color)
For Garnish
- 1/4 cup powdered sugar
Instructions
1️⃣ Prepare the Crust
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with foil and spray with nonstick spray.
- In a bowl, mix flour, powdered sugar, and softened butter until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 25 minutes, until lightly golden.
2️⃣ Make the Blood Orange Filling
- While the crust is baking, add blood orange zest, juice, sugar, flour, salt, and eggs to a blender or food processor.
- Blend until light and frothy.
- For a more vibrant color, stir in a small amount of burgundy gel food coloring (optional).
3️⃣ Bake the Bars
- Once the crust is done, pulse the blood orange mixture again and pour it over the hot crust.
- Return to the oven and bake for 25–30 minutes, until the filling is set but slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature.
4️⃣ Finishing Touches
- Sprinkle powdered sugar on top before serving.
- If not serving the same day, refrigerate the bars overnight. Blot any moisture from the top before adding powdered sugar.
- Slice into 16 squares and enjoy!
Notes
- Chilling overnight enhances the flavor and makes slicing easier.
- If you prefer a less sweet filling, reduce the sugar to ¾ cup.
- Store in the fridge for up to 4 days, or freeze for up to a month.
