{"id":6049,"date":"2011-12-13T10:00:00","date_gmt":"2011-12-13T15:00:00","guid":{"rendered":"http:\/\/www.madeeveryday.com\/2011\/12\/13\/day-13-chocolate-tangerine-bars-with-clementine-buttercream\/"},"modified":"2017-01-03T23:32:03","modified_gmt":"2017-01-04T05:32:03","slug":"day-13-chocolate-tangerine-bars-with-clementine-buttercream","status":"publish","type":"post","link":"https:\/\/www.madeeveryday.com\/day-13-chocolate-tangerine-bars-with-clementine-buttercream\/","title":{"rendered":"Chocolate Tangerine Bars"},"content":{"rendered":"

One of my favorite smells of Christmas is a fresh-peeled orange.
\n\"\"<\/a>…or a tangerine, or any kind of citrus.<\/p>\n

As kids, we always got a huge orange in our stocking and whenever I catch a whiff of orange peel, I’m immediately taken back those Christmas mornings and the excitement that comes with the holidays.<\/p>\n

Now as much as I love eating oranges, tangerines are growing on me. Most varieties have more seeds than oranges and a tougher skin, making it messier when you bite them in half. But I just can’t resist how cute they are! I guess there’s a reason they’re called “Cuties.” And with all that aroma in the peel alone, I had to use them for a little recipe experiment….
\n\"\"<\/a>\"\"<\/a>I combined my favorite Christmas scent with my favorite sweet treat (chocolate). And the results were highly positive. I couldn’t stop eating the finished product!
\n\"\"<\/a>\"\"<\/a>Oh Yum.
\nI’m sad they’re all gone.<\/p>\n

I put a secret stash in the freezer but who was I kidding? Owen and I finished those off in a few days. And while Lucy was a good sport to try them, the flavor was a bit bold for her. Those specks of tangerine rind do pack a lot of punch. So scale back the amount of rind for a lighter taste or, add more if you’re a tangerine-aholic.<\/p>\n

You can use any sort of orange, tangerine, clementine, cuties, etc. for this recipe. They all give you that Christmas cheer and reminds me of a Terry’s Chocolate Orange<\/a>. But in my biased opinion, this is better.
\n\"\"<\/a>Chocolate Tangerine Bars
\nwith Clementine Buttercream<\/span> Frosting<\/span><\/span>
\nmakes appx 2 dozen
\nrecipe can easily be doubled to fit in a 9×13 pan<\/p>\n

1\/4 cup butter
\n1\/4 cup shortening
\n1\/2 cup white sugar
\n1\/4 cup brown sugar
\n1 egg
\n1\/2 tsp vanilla
\n1 Tbl tangerine juice<\/p>\n

1\/2 cup cocoa powder
\n1 cup flour
\n1\/2 tsp baking soda
\n1\/4 tsp salt<\/p>\n

1\/2 cup semi-sweet choc chips
\n1\/2 cup white choc chunks (or chips)
\n1\/2 cup tangerine rinds (about 2-3 tangerines)<\/p>\n

Clementine Buttercream Frosting<\/span>
\n1\/4 cup butter
\n3 Tbl tangerine juice
\n1 Tbl tangerine zest
\n2 1\/2 cups powdered sugar<\/p>\n

First prepare your “treats.” I used a mix of white and semi-sweet chocolate for the bars. But you can use whatever type of chocolate you love (milk, extra-dark, etc). I like Guittard<\/span> brand semi-sweet chips. And for the white chocolate I like to chop up large bars–sometimes called Almond Bark–so I have big uneven chunks. Make sure you scoop up the tiny shavings from the cutting board too. You want those to infuse the brownie bars.
\n\"\"<\/a>Next prepare your tangerine rind–do this while the tangerine is whole. Go with the method you prefer. Personally I like a zingy bite in my brownies, so I use a cheese grater to zest the rind into larger bits. You need about 2-3 tangerines for this recipe, including the frosting. And for the frosting I do smaller-sized zest so that you end up with little specks of rind.
\n\"\"<\/a>Now let’s make our bars….<\/p>\n

In a small bowl, mix together the cocoa powder, flour, baking soda, and salt. Set aside.
\nIn a mixer or large bowl, cream together the butter, shortening, and sugars till combined. Add in the egg, vanilla, and tangerine juice and beat for 2-3 minutes till the mixture is light and fluffy. Add in the cocoa powder mixture and mix till combined. Finally, mix in the chocolate chips, white chunks, and rinds.
\nNote: If the citrus flavor is too strong for your taste, you might leave the rinds out of the brownie mix and only use them in the frosting.<\/p>\n

You’ve got a yummy dough! Take a sample bite.
\nMmmmm.<\/p>\n

Spread the mixture evenly into a greased 9×9 baking pan.
\nBake in a 350 degree oven for 10-15 minutes. That’s a wide range. But each oven is different, so make sure you check them with a toothpick and once a poke to the center comes out fairly clean, they’re done. When in doubt, I prefer underbaked and chewy bars, rather than overbaked and dry.<\/p>\n

Let the brownies cool while you prepare the buttercream frosting.
\n\"\"<\/a>FROSTING:<\/span>
\nIn a small bowl beat together the butter, tangerine juice, and zest. Mix in the powdered (confectioner’s) sugar, adding more sugar or juice as needed till you have a thick consistency. The yellow\/orange color is captivating.<\/p>\n

When the bars are cool, spread a thick layer of frosting over the top.
\n\"\"<\/a>\"\"<\/a>Then cut them into small squares (a small bite goes a long way–these are rich), and serve. Bars can be stored in the fridge or freezer and taste extra yummy when they’re cold.
\n\"\"<\/a>Enjoy!
\n\"\"<\/a>Check out the Sweets and Treats<\/span> archive page HERE<\/a>.
\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

One of my favorite smells of Christmas is a fresh-peeled orange. …or a tangerine, or any kind of citrus. As kids, we always got a huge orange in our stocking and whenever I catch a whiff of orange peel, I’m immediately taken back those Christmas mornings and the excitement that comes with the holidays. Now […]<\/p>\n","protected":false},"author":1,"featured_media":20809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[290,329],"tags":[289],"acf":[],"yoast_head":"\nChocolate Tangerine Bars - MADE EVERYDAY<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.madeeveryday.com\/day-13-chocolate-tangerine-bars-with-clementine-buttercream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Tangerine Bars - MADE EVERYDAY\" \/>\n<meta property=\"og:description\" content=\"One of my favorite smells of Christmas is a fresh-peeled orange. …or a tangerine, or any kind of citrus. 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