Orange/ Chocolate Bars:

Base:

1 cup all purpose flour

2 TBL unsweetened cocoa powder

¼ TSP salt

1 cup unsweetened butter

1/3 cup sugar

1/3 confectioner’s sugar

Filling:

Grated zest from 1 orange

½ cup freshly squeezed orange juice (about 2 oranges)

½ cup water

1/3 cup cornstarch

1 TSP lemon juice

1 TBL unsalted butter

½ cup orange marmalade

Glaze

3 TBL heavy cream

1 ½ TSP corn syrup

3 oz semisweet chocolate, grated

Base

Preheat the oven to 325˚. Line an 8-inch squared baking pan with parchment paper, letting the edges overhang. Mix the flour, cocoa and salt in a medium bowl. Beat the butter, granulated sugar and confectioner’s sugar in a large bowl with an electric mixer at high speed until pale and creamy.

With the mixer on low speed, beat in the mixed dry ingredients. Firmly press the mixture into the prepared pan in a smooth even layer. Prick all over with a fork.

Bake until firm to the touch, about 25-30 minutes. Let coo for 10 minutes.

Filling

Mix the orange zest, juice, water, cornstarch and lemon juice in a small saucepan over medium heat. Bring to a boil and simmer, stirring constantly, until thickened, about 1 minute.

Remove from the heat and stir in the butter and marmalade.

Pour the filling over the base in an even layer. Bake for 5 minutes. Cool completely in the pan. Chill in the refrigerator until set, about an hour.

Glaze

Bring the cream and corn syrup to a boil in a small saucepan. Remove from the heat and stir in the chocolate until melted and smooth.

Spread over the filling in an even layer. Chill in the refrigerator for 30 minutes. Using the parchment paper as handles, transfer to a cutting board. Cut into squares.