This lovely recipe started with a few leftover kiwis, which became kiwi marmalade and then found their way into these delicious Marmalade and Walnut Baked Bars.
I’m a big fan of giving leftovers a second life. I make it a habit to dedicate one day each week, usually the day before my grocery delivery is due, to taking another look at everything in the fridge and pantry and, wherever possible, transforming it into something new. Leftover fruit, more often than not, becomes a jam, marmalade or cake. In this case, these tangy-sweet, juicy kiwis managed a double transformation – first into marmalade and then into these irresistible Marmalade and Walnut Bars.
Although this recipe started with leftovers and was created somewhat on the spur of the moment, the result was simply too good not to share. A melt-in-your-mouth base is layered with sweet, tangy marmalade and crunchy walnuts, creating a wonderful combination of flavours and textures. They look beautiful, too, with a distinctive green layer of kiwi marmalade nestled between two crisp, golden layers.
These bars are perfect served with a cup of tea, as part of an afternoon tea spread, or simply packed up as a sweet treat for the kids on the way to football practice.
Of course, the kiwi marmalade can be replaced with almost any other marmalade or preserve you have on hand. For the best results, choose one with a thick consistency, as this will create a more defined layer and help prevent the marmalade from soaking into the base.
Ingredients:
150 g unsalted butter
100 g caster sugar
1 tsp orange extract
2 tbsp fresh orange juice (about ½ a medium orange)
½ tsp salt
210 g all-purpose flour
80 ml sour cream
⅓ cup shredded coconut
½ cup marmalade (I used homemade kiwi marmalade)
¼ cup roughly chopped walnuts
Method:
Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Reduce the speed, add the vanilla and continue mixing until well combined.
Add the flour, shredded coconut, salt and lemon zest, and mix just until the ingredients come together to form a dough. Take care not to overmix.
Place the dough between two sheets of baking paper and roll it out into an even sheet, approximately 1 cm thick. Divide the dough into two equal portions and set one half aside.
Spread one half of the dough evenly over the base of a well-greased 25×25 cm baking tin. Using the bottom of a glass or the back of a flat spoon, press the dough gently to match the bottom of the pan.
Spread the marmalade evenly over the base. Sprinkle over the roughly chopped walnuts, then carefully place the rolled dough on top.
Bake in the preheated oven for 40-45 minutes, or until beautifully golden but still slightly soft to the touch.
While still warm from the oven, carefully cut into bars. Leave to cool completely in the tin before removing and serving.
Tips for Perfect Marmalade and Walnut Bars
Use a thick marmalade. A thick, well-set marmalade works best, as a runny one can soak into the dough and make the bars too soft.
Don’t overwork the dough. Mix only until the ingredients come together. Overmixing can result in a tougher bake rather than a delicate, melt-in-your-mouth texture.
Press the base firmly. Make sure the bottom layer is evenly and firmly pressed into the tin, so it provides a sturdy base for the marmalade.
Leave a small border. When spreading the marmalade, leave a little space around the edges to prevent it from bubbling out during baking.
Watch the colour. Bake until the top is lightly golden but still slightly soft to the touch. Overbaking can make the bars dry and crumbly.
Cut while warm. Score or cut the bars shortly after they come out of the oven, then allow them to cool completely before removing them from the tin. This makes cleaner slices and helps prevent crumbling.
Enjoy!
Marmalade and Walnut Bars
Ingredients
- 150 g unsalted butter
- 100 g caster sugar
- 1 tsp orange extract
- 2 tbsp fresh orange juice about ½ a medium orange
- ½ tsp salt
- 210 g all-purpose flour
- 80 ml sour cream
- ⅓ cup shredded coconut
- ½ cup marmalade I used homemade kiwi marmalade
- ¼ cup roughly chopped walnuts
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Reduce the speed, add the vanilla and continue mixing until well combined.
- Add the flour, shredded coconut, salt and lemon zest, and mix just until the ingredients come together to form a dough. Take care not to overmix.
- Place the dough between two sheets of baking paper and roll it out into an even sheet, approximately 1 cm thick. Divide the dough into two equal portions and set one half aside.
- Spread one half of the dough evenly over the base of a well-greased 25×25 cm baking tin. Using the bottom of a glass or the back of a flat spoon, press the dough firmly into an even layer, approximately 1 cm thick.
- Place the remaining dough between two sheets of baking paper and roll it out into an even sheet, approximately 1 cm thick and roughly the same size as the tin.
- Spread the marmalade evenly over the base. Sprinkle over the roughly chopped walnuts, then carefully place the rolled dough on top.
- Bake in the preheated oven for 40-45 minutes, or until beautifully golden but still slightly soft to the touch.
- While still warm from the oven, carefully cut into bars. Leave to cool completely in the tin before removing and serving.