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a platter serving chocolate orange shortbread bars cut into triangles

Chocolate Orange Shortbread Bars

Crumbly Chocolate Orange Shortbread Bars naturally sweetened with honey, infused with orange zest, and covered in a layer of dark chocolate.

Category Bars, Dessert
Cuisine American, British
Keyword chocolate orange shortbread, shortbread bars
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serves 6 bars
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 113 g unsalted butter, room temperature
  • 100 g unpasteurised honey
  • 2 tsp fresh orange zest
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt
  • 150 g plain flour
  • 125 g dark chocolate, roughly chopped
  • tsp pure orange extract (optional)

Method

  1. Preheat the oven to 170ºC (340ºF) and grease and line a 450g (1 lb) loaf tin with non-stick parchment paper. Leave an overhang of parchment for easy removal.

  2. In a large bowl combine the butter and honey. Beat together with a hand mixer until pale and fluffy.

  3. Add the orange zest, vanilla, and salt and beat to combine. Add the flour and mix on low speed just until it comes together into a thick batter.
  4. Scrape the batter into the prepared tin and evenly smooth the top. Bake for 20-25 minutes or until the sides and top are golden and the bar begins to pull away from the sides of the tin. Place the tin on a wire rack and let the bar cool completely in the tin.
  5. Once the shortbread bar is cooled, create a double boiler by placing a heatproof bowl over a pan of simmering water. Ensure the water is not touching the bottom of the bowl.
  6. Tip the chopped chocolate into the bowl and stir with a rubber spatula until melted. Remove the bowl from the heat and add the optional orange extract; stir to combine.
  7. Pour the chocolate over the shortbread bar and evenly smooth out the layer. Allow the chocolate to set overnight on the counter or in the refrigerator for 1 hour. Once the chocolate has set, remove the bar from the tin and slice into 6 equal triangles.

Notes

This shortbread bar will keep sealed in an airtight container at room temperature for up to 1 week. It can be frozen for up to 3 months. Defrost at room temperature.