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