Simple and easy mix-and-bake orange nutella muffins, with light and moist crumbs. Topped with Nutella…
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Orange marmalade filling sandwiched between 2 layers of buttery shortbread crust. These little bars are freezer friendly and great to pack for school snack!
These orange marmalade crumble bars have a super buttery crust, layered with orange marmalade filling, and topped again with crumble topping. Definitely a quick tea break snack, especially if you want to whip up something quickly for visiting guests this Chinese New Year!
Is It Easy to Make These Orange Marmalade Crumble Bars?
Yes! The steps in this recipe are very simple – you will just need to ensure you do the rubbing in of butter correctly. Alternatively, you can also blend the ingredients together in a food processor. It will be super easy that way!
After you’ve made the dough, simply divide them into 2 portions:
- Pour and press 1 portion into 8″x8″ baking pan,
- Layer with orange marmalade filling,
- Crumble and sprinkle the other portion of dough on top of filling.
- Bake in preheated oven at 175C for 30 – 35 mins.
>> MORE TEA BREAK TREAT RECIPES:
- Baileys Red Velvet Brownie
- Vanilla Madeleines
- Easy Choc Chip Scones (Eggless)
- Strawberry Cream Cheese Cupcakes
- Soft Cranberry Biscuits
How Do The Crumble Bars Taste Like?
My kids and I enjoy these buttery crumble bars! The crust taste like shortbread cookies in bar form, and I like that they are not too sweet. I’ve used Paysan Breton butter for these bars. If you’d like a more buttery and richer texture, consider using Elle & Vire butter.
The slightly bitter orange marmalade adds a different flavor to the bars as well. If you enjoy a sweeter treat, you can replace the orange marmalade with berries jam.
What Ingredients Do I Need?
- Plain Flour: I like to use Prima’s unbleached plain flour for my bakes.
- Sugar: We will be using both caster sugar and brown sugar in this recipe.
- Baking Powder
- Unsalted Butter: Unlike most cake and cookie recipes, for these crumble bars, we will need cold cubed butter. If you prefer more buttery bars, consider using Elle & Vire butter.
- Egg Yolk: Use 1 large egg yolk here, about 20g.
- Vanilla Extract: I usually use vanilla extract, but you can also use vanilla essence if you do not have it.
- Orange Marmalade
Orange Marmalade Crumble Bar Tip
- Food Processor: While it is possible to use the rubbing in method to make the dough, it will be time and effort saving if you have a food processor to help you make the dough. Simply combine the dry ingredients in the food processor first, then scatter in the butter cubes and blend. Lastly, blend in the egg yolk and vanilla extract.
- Cold Butter: Remember to use cold butter cubes when we make the dough! If you are using the rubbing in method, use just your finger tips to blend the butter with the dry ingredients.
- Slicing: The baked pastry will be very soft when it is out from the oven. Let the pastry cool down completely in the pan before slicing. Use a large, sharp knife to get clean cuts.
How Can I Store These Crumble Bars?
They will keep well in airtight container for about 2 days in normal room temperature. As our weather in Singapore is quite hot, I would place them in the fridge if I would want to keep them for more days. Store in airtight container in the fridge, and the bars should last for about 5 days.
To freeze, cut into bars, wrap well with cling wrap. Store them in freezer ziplock bags for up to 1 month. To thaw, place the bars in fridge overnight.
Disclosure: St Dalfour Thick Cut Orange Spread were sent to me complimentary, to experiment with bakes. Opinions provided above are of my own after using the product.