Chocolate and Orange Marmalade Bars

Oat Crumble Bars filled with Bittersweet Chocolate and Orange Marmalade! A fantastically crave-able treat! 

So easy to make, just one bowl, one pan and a spoon is all you need!

Equipment Needed: 8×8 Baking Pan, and a Medium Bowl to mix

  • Author: Laura
  • Prep Time: 10 min
  • Cook Time: 35 min
  • Total Time: 45 min plus cooling
  • Yield: 16 Bars 1x
  • Category: Bar Cookies
  • Method: Bakin
  • Cuisine: International


  • 1 cup (90g) Rolled Oats
  • 1 cup (120g) All-Purpose Flour
  • 1/2 cup (98g) Granulated Sugar
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Baking Soda
  • 1 stick (1/2 cup, 114g) Unsalted Butter, at room temperature (See Note 1)
  • (optional) 1 tsp (5 ml) Natural Vanilla Extract
  • 810 oz. (240-270g) Orange Marmalade
  • 1/2 cup (120g) Chopped Bittersweet (>70% Cacao) Baking Chocolate or Bittersweet Chips (usually 60-62%) (See Note 2)


  1. Preheat oven to 350F or 335F for Convection/Fan Oven. Prepare the Baking Pan: Line an 8×8 Baking Pan with parchment (preferred) or baking spray. 
  2. Into a medium bowl, place the rolled oats, flour, sugar, Kosher Salt, and baking soda. Stir to mix. Cut the butter into small cubes (about 1/2″ or 1.1cm), and place the cubes on top of the dry ingredients.
  3. Using a pastry cutter, or your hands, cut in the butter, or press the butter pieces with your fingers, into the dry ingredients until the butter pieces are evenly distributed and the largest piece is maybe the size of a pea.  Add the vanilla extract and give the mix another stir.
  4. Using between half and two-thirds of the mix, press it firmly into the bottom of the prepared baking pan, distributing it as evenly as you can. Bake in the preheated oven for 10 minutes.
  5. Remove the par-baked crust, and spoon on the Marmalade, spreading either with a spoon or offset spatula so it goes to the edges of the crust.
  6. Sprinkle chopped chocolate over the marmalade, followed by the remainder of the crust/crumble mixture.
  7. Return the pan to the oven and bake until the top is just turning light golden brown. This should take 20-25 minutes more.
  8. Remove and cool to room temperature. Remove bars from pan using the edges of the parchment or a spatula.
  9. Bars keep at room temperature for at least 4 days when kept in an airtight container.


  1. You can use salted butter, just decrease the Kosher Salt you add to somewhere between 1/4 and 1/2 tsp. All Salted Butters contain slightly different amounts of salt.
  2. Baking Chocolate is preferred over Chocolate Chips, as it is more bittersweet and has higher Cacao content. I feel like along with orange marmalade is a more pleasing flavor. But if you don’t have baking chocolate, bittersweet chocolate chips would work as well. You could use semisweet, but the chocolate flavor would be less pronounced.


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