Coconut-Hazelnut Dream Bars with Chocolate Drizzle
Indulgent layered bars featuring a cocoa shortbread crust, tangy marmalade middle, and rich coconut-hazelnut topping finished with melted chocolate. The buttery base provides structure while toasted hazelnuts add crunch and the ginger or orange marmalade creates a bright contrast to the sweet coconut filling. Perfect for potlucks, bake sales, or when you want an impressive dessert that combines multiple textures and flavors in one bite.
Ingredients
- ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- ⅓ cup granulated sugar
- ¼ cup unsweetened baking cocoa
- 5 tablespoons cold butter
- 2 teaspoons ice water
- ⅓ cup ginger or orange marmalade
- ⅓ cup brown sugar, packed
- ¼ teaspoon vanilla
- 1 egg
- ¾ cup hazelnuts, coarsely chopped, toasted
- ½ cup coconut
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons dark chocolate chips
- ¼ teaspoon vegetable oil
Instructions
- 1
Heat oven to 350°F and line 8-inch square pan with foil
- 2
Mix flour, granulated sugar and cocoa in medium bowl
- 3
Cut in cold butter using pastry blender or fork until mixture resembles coarse crumbs
- 4
Stir in ice water to form crumbly mixture
- 5
Press mixture firmly into prepared pan
- 6
Bake 12 to 15 minutes until set, then cool 10 minutes on cooling rack
- 7
Spread marmalade evenly over baked crust
- 8
Beat brown sugar, vanilla and egg with electric mixer on medium speed until well blended and light in color
- 9
Stir in hazelnuts, coconut, baking powder and salt, mixing well
- 10
Carefully spoon mixture over marmalade layer
- 11
Bake 23 to 28 minutes until golden brown
- 12
Cool completely for 1 hour
- 13
Microwave chocolate chips and oil on High for 20 seconds, stir, then continue in 20-second increments until smooth
- 14
Drizzle melted chocolate over cooled bars
- 15
Cut into 36 squares
Tips
Toast hazelnuts in a 350°F oven for 8-10 minutes until fragrant and lightly golden for the best flavor and crunch.
Use either ginger or orange marmalade depending on your preference - ginger adds spice while orange provides citrus brightness.
Let bars cool completely before cutting to ensure clean slices and prevent the chocolate drizzle from smearing.
Good to Know
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks
Can be made 2 days ahead - store covered and add chocolate drizzle just before serving
Serve at room temperature for best texture and flavor
Common Mistakes
Press crust firmly to avoid crumbly base that falls apart when cut
Cool completely before cutting to prevent messy, uneven squares
Don't overmix filling ingredients to maintain tender texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture
General Alternatives
FAQ
Can I use different nuts instead of hazelnuts?
Yes, chopped walnuts, pecans, or almonds work well as substitutes with similar quantities, though the flavor profile will change.
What if I don't have marmalade?
Apricot jam, raspberry preserves, or even Nutella can substitute for marmalade, providing different but equally delicious flavor combinations.
How long do these bars keep?
Store covered at room temperature for up to 1 week or refrigerate for up to 2 weeks for best quality and freshness.