Total Time
Prep 15 mins
Cook 45 mins

Tangy citrus frosting for rich bars (fingers), perfect for the holidays or other special occasions. There are three parts to the recipe, but it's very easy to put together and the results are delicious.

Ingredients Nutrition


  1. CRUST:.
  2. For the crust, mix together the butter, flour, and brown sugar.
  3. Pat mixture into a 7 x 11 inch pan.
  4. Bake at 350 degrees about 15 minutes or until slightly brown.
  5. FILLING:.
  6. For the filling, beat the eggs well.
  7. Add the brown sugar, flour, baking powder, salt, chopped nuts, and vanilla.
  8. Beat this mixture well and pour over baked layer.
  9. Bake again at 350 degrees for 25 to 30 minutes.
  10. This will be a bit puffy on top when it's done, but it settles down.
  11. Cool before frosting.
  12. FROSTING:.
  13. For the frosting, mix the powdered sugar, softened butter,orange juice, and lemon juice together well.
  14. Spread frosting.
  15. Cut into bars or fingers or slices when frosting hardens.


Most Helpful

Absolutely delicious. The name so caught my attention, the recipe so gets the stars! Made as posted using pecans. Loved the tangy citrus frosting which gave this rich bar a very special taste. Thank you for suggesting this recipe Stella Mae, it is a real winner and one that is now in my Holiday Cookbook.

Gerry August 05, 2006

I didn't have a 7x11" pan so I decided to double your ingredients and used a 9x13" cake pan. It worked perfectly!! The baking times were the same. I used pecans and the filling did puff up quite a bit, but as you said, it settled down as it cooled. For the frosting mix I used 2 1/2 tablespoons Satsuma tangerine juice and left out the lemon juice. I also finely grated about a tablespoon of tangerine peel and mixed it in with the frosting. I cut them 6x4 and was able to get 24 nice sized bars but after I removed them from the pan I cut each bar in half to make "fingers" so I ended up with 48 fingers. Stella Mae, these are absolutely wonderful! The filling is out of this world delicious and the tangy orange frosting just complimented it so well. This is a keeper in my book! Next time I promise to try it with the lemon juice too but I have all these Satsuma tangerines I'm trying to use up! LOL! Thanks Stella Mae, I loved this recipe!

Susie in Texas December 22, 2004

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