Prep Time 20m
Cook Time 20m
Ready Time 80m
Yield 48 bar cookies

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Crisco® All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 1/3 cup orange juice
  • 3 cups Pillsbury BEST™ All Purpose Flour, sifted
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups dried currants
  • 1 1/3 cups flaked coconut
  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1 tablespoon Crisco® All-Vegetable Shortening, melted and cooled
  • OR 1 tablespoon Crisco® Baking Sticks All-Vegetable Shortening
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat a 15 x 10 x 2-inch baking pan lightly with no-stick cooking spray.
  • Step 2Melt shortening in large saucepan. Remove from heat. Stir in granulated sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Blend in orange juice.
  • Step 3Combine flour, salt, baking soda, cinnamon and cloves in medium bowl. Add to shortening mixture on low speed until well blended. Fold in currants and coconut. Spread evenly in prepared baking pan.
  • Step 4Bake 18 to 20 minutes.
  • Step 5Combine powdered sugar, orange juice, grated orange peel and shortening in small bowl. Mix until smooth. Spread orange frosting evenly over warm bars. Cool. Cut into bars.
doughboy doughboy

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