These Dark Chocolate Orange Shortbread Bars are a sophisticated dessert that combines the classic pairing of citrus and rich cocoa with a tender, buttery crust. A layer of sweet and tangy orange marmalade is sandwiched between soft shortbread crumble and studded with melting dark chocolate chunks.
With a golden, crumbly top and a gooey, fruity center, these bars are a delightful treat for afternoon tea or a holiday dessert platter.
Recipe Details
- Flavor Profile: The bright, zesty flavor of orange marmalade cuts through the richness of the buttery shortbread and the deep, slightly bitter notes of the dark chocolate.
- Texture: You get a sturdy yet tender shortbread base, a sticky jam layer, and a soft, crumbly topping with bites of firm chocolate.
- Time: 10 minutes prep, 35 minutes bake time.
- Difficulty: Easy. The dough serves as both the crust and the topping, making assembly a breeze.
What You’ll Need
To make this recipe, you will need a stand mixer to cream the butter and sugar effectively, though a hand mixer works well too. You will also need an 8×8 baking dish greased with baking spray. The ingredients rely on pantry baking staples enriched with egg yolks for a tender crumb, plus a jar of high-quality orange marmalade and dark chocolate.
Ingredient Notes
- Unsalted Butter – Use butter that is softened to room temperature. This ensures it creams properly with the sugar to create a light, fluffy base.
- Egg Yolks – Using just the yolks (instead of whole eggs) adds richness and fat, giving the shortbread a tender, melt-in-your-mouth texture rather than a cakey one.
- Orange Marmalade – This provides the sweet and tart filling. The bits of orange peel in the marmalade add a wonderful texture and concentrated citrus flavor.
- Dark Chocolate Chunks – Dark chocolate is the perfect counterpoint to the sweet jam. Chunks are preferred over chips for larger, more satisfying pools of chocolate.
- Sugar – Standard white granulated sugar sweetens the shortbread dough.
- Flour – All-purpose flour provides the necessary structure for the bars.
Add-ins and Substitutions
- Chocolate Variation – If you find dark chocolate too intense, semi-sweet chocolate chunks work beautifully.
- Nuts – For added crunch, you could mix 1/4 cup of chopped pecans or walnuts into the topping crumble.
- Zest – To intensify the orange flavor even more, you can grate fresh orange zest into the butter and sugar mixture during the creaming step.
How to Make Dark Chocolate Orange Shortbread Bars
- Prep: Preheat oven to 350 degrees and spray an 8×8 baking dish with baking spray.
- Cream Butter and Sugar: To your stand mixer, add the softened unsalted butter and sugar. Cream on medium speed until fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add in the egg yolks and vanilla extract. Mix until the mixture is creamy and well combined.
- Add Dry Ingredients: Add the flour, baking powder, and salt. Mix until just combined. Do not overmix, or the shortbread may become tough.
- Press the Base: Spread about half of the dough mixture into the prepared baking dish and press gently to form an even bottom crust.
- Add Filling: Spread the orange marmalade evenly over the bottom crust mixture.
- Top: Sprinkle the remaining shortbread mixture over the orange marmalade layer. Top with the dark chocolate chunks.
- Bake: Bake for 30-35 minutes or until the top is very lightly browned.
- Cool: Cool completely before slicing to ensure the filling sets.
Pro Tip: Letting the bars cool completely is non-negotiable. The marmalade becomes very hot and liquid during baking. If you cut into the bars while they are warm, they will fall apart. Chill them in the fridge to speed up the process if needed.
Recipe Tips
- Room Temperature Butter: Make sure your butter is soft but not melted. If it is melted, the dough will be greasy and the texture will be off.
- Press Gently: When forming the bottom crust, press just enough to cover the pan. Compacting it too hard can make the base dense.
- Spreading Marmalade: If your marmalade is very thick or stiff, give it a quick stir in a bowl to loosen it up before spreading it over the delicate dough.
FAQs
- Can I use orange jam instead of marmalade? Yes, but marmalade typically contains rind which gives a more complex, bitter-sweet flavor that pairs better with dark chocolate.
- Can I double this recipe? Yes, you can double the ingredients and bake it in a 9×13 inch baking pan. You may need to add a few minutes to the baking time.
- How do I store these? Store the cut bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Serving Suggestions
- Hot Tea: The citrus notes make these the ideal companion for a cup of Earl Grey or English Breakfast tea.
- Dessert Platter: Cut them into small squares to serve alongside brownies and cookies during the holidays.
- Gift: These sturdy bars travel well and make excellent edible gifts.
Make This Recipe in Advance
- Freezing: These bars freeze very well. Once cooled and sliced, wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before eating.
- Dough Prep: You can make the shortbread dough a day in advance and store it in the fridge. Let it soften slightly before pressing into the pan.
Dark Chocolate Orange Shortbread Bars
- Total Time: 45 minutes
- Yield: 16 Bars 1x
- Diet: Vegetarian
Description
These Dark Chocolate Orange Shortbread Bars are a sophisticated dessert that combines the classic pairing of citrus and rich cocoa with a tender, buttery crumb. A layer of sweet and tangy orange marmalade is sandwiched between a sturdy shortbread base and a soft crumble topping studded with melting dark chocolate chunks. With a golden finish and a gooey, fruity center, these bars are a delightful treat for afternoon tea or a holiday dessert platter.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups orange marmalade
- 1/2 cup dark chocolate chunks
Instructions
Prep
Preheat your oven to 350°F (175°C). Spray an 8×8-inch baking dish generously with baking spray or line with parchment paper.
Cream Butter and Sugar
In a stand mixer (or using a hand mixer), cream the softened unsalted butter and sugar on medium speed until the mixture is fluffy and pale yellow, about 2 to 3 minutes.
Add Wet Ingredients
Add the egg yolks and vanilla extract. Mix until the mixture is creamy and fully combined.
Add Dry Ingredients
Add the flour, baking powder, and salt. Mix on low speed just until combined. Do not overmix, or the shortbread may become tough; the dough should be soft but cohesive.
Press the Base
Take about half of the dough mixture and press it gently into the bottom of the prepared baking dish to form an even bottom crust.
Add Filling
Spread the orange marmalade evenly over the bottom crust layer.
Top
Crumble the remaining half of the dough over the marmalade layer. Scatter the dark chocolate chunks on top.
Bake
Bake for 30 to 35 minutes, or until the top is very lightly browned and the marmalade is bubbling.
Cool
Allow the bars to cool completely in the pan before slicing. The filling needs time to set; if you cut them while warm, they will fall apart.
Notes
Cooling is Non-Negotiable: The marmalade becomes very liquid when hot. You must let these bars cool to room temperature (or chill them in the fridge) before slicing to get clean, neat squares.
Why Egg Yolks? This recipe uses only the yolks to add fat and richness, ensuring the shortbread is tender and melt-in-your-mouth rather than cakey.
Marmalade Texture: If your marmalade is very stiff in the jar, give it a vigorous stir in a small bowl to loosen it up before spreading it over the delicate dough base.
Chocolate Choice: Dark chocolate provides a nice bitter contrast to the sweet jam, but semi-sweet chunks work well if you prefer a sweeter treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British/American
Nutrition
- Serving Size: 1 Bar
- Calories: 310
- Sugar: 32g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
Keywords: orange chocolate bars, shortbread bar recipe, marmalade dessert, dark chocolate orange, holiday baking, tea time treats, layered cookie bars
