Mocha Marmalade Shortbread Bars
Indulge in the rich, decadent flavors of Mocha Marmalade Shortbread Bars, a dessert masterpiece blending buttery shortbread, tangy orange marmalade, and velvety mocha ganache. This recipe starts with a tender espresso-infused shortbread base, perfectly baked until golden. A glossy layer of citrusy marmalade adds a burst of brightness, while the luscious dark chocolate and espresso topping takes center stage with its smooth, bittersweet charm. Finished with a sprinkle of coarse sea salt for a sophisticated touch, these bars strike a perfect balance between sweet, zesty, and bold. Ideal for coffee lovers and chocolate enthusiasts alike, these bars make an impressive addition to any dessert spread or afternoon tea. Easy to prepare and utterly irresistible, this recipe promises a luxurious treat in every bite!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 30 grams cornstarch
- 1 tablespoon instant espresso powder
- 0.5 teaspoons salt
- 180 grams marmalade (orange preferred)
- 150 grams dark chocolate, chopped
- 75 milliliters heavy cream
- 1 teaspoon instant espresso powder (for mocha topping)
- 1 teaspoon coarse sea salt (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, cream the softened butter and sugar together until light and fluffy using a hand mixer or stand mixer.
In a separate bowl, whisk together the all-purpose flour, cornstarch, instant espresso powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, mixing just until the dough comes together.
Press the dough evenly into the prepared baking pan to form the shortbread base. Use the bottom of a measuring cup to smooth the surface.
Bake the shortbread in the preheated oven for 20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly.
Once the shortbread is cool enough to handle, spread the marmalade evenly over the surface, creating a thin, glossy layer.
In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and 1 teaspoon of espresso powder. Melt the mixture gently over a double boiler or in the microwave in 20-second increments, stirring in between until smooth.
Pour the chocolate mocha topping over the marmalade layer, spreading it evenly with an offset spatula.
Optionally, sprinkle coarse sea salt over the top for a hint of contrast.
Chill the bars in the refrigerator for at least 2 hours to set fully.
Once set, use the parchment overhang to lift the bars out of the pan. Slice into 12 squares or rectangles and serve. Enjoy!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 18.7 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
