Chocolate Chip and Mandarin Orange Bars are studded with Mandarin orange bits and chocolate morsels. (I like to use a combination of semi-sweet and white chocolates.) The tasty bars are similar in texture to Blondies. Every time I share my Asian fusion Chocolate Chip and Mandarin Orange Bars, they vanish!
Adapted from a Nestles chocolate chip pan cookies recipe.
- 1 small Mandarin (mikan) orange
- 1 cup butter, softened
- ¾ cup cane sugar
- ¾ cup brown sugar
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla powder
- 4 large eggs at room temperature
- 2 cups chocolate chips
Line a 15 x 10 jelly roll pan with parchment paper. (Or if you have a small oven like yours truly, the recipe will work for one 9 x 12 ½ inch jelly roll pan plus one 6” round cake pan.) Spray butter flavored or coconut oil cooking spray onto the parchment lined pan(s.)
Preheat oven to 375 degrees.
Gather the zest of 1 small Mandarin (mikan) orange. (About a teaspoon.) Set aside.
Chop the Mandarin orange into tiny bits. Place the orange bits into a microwave-safe dish. Microwave covered with a paper towel for about a minute to reduce the fruit’s moisture. Set aside.
In a kitchen stand mixer, beat the butter until fluffy. Add the sugars. Continue to beat on medium speed for 4 to 5 minutes.
Add eggs, one at a time. Scrape the bowl often to ensure all ingredients are incorporated and combined.
In a separate bowl whisk together the flour, baking soda, salt, vanilla powder, the Mandarin orange zest and chopped bits. Slowly add to the sugar / butter mixture.
Hand stir the chocolate chips into the mix. (I used a combo of white chocolate and semi-sweet morsels.)
Spread into the prepared pan.
Bake for 25 minutes until golden brown.