by Kerstin
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Kerstin's Notes:
Expand1/2 cup unsalted butter, softened Ask a question about this ingredient
3/4 cups granulated sugar Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1 1/2 cup all-purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1 teaspoon ground cardamom Ask a question about this ingredient
1 tablespoon finely grated orange zest Ask a question about this ingredient
1/2 cup orange marmalade, melted Ask a question about this ingredient
3/4 cups semisweet chocolate chips Ask a question about this ingredient
Heat oven to 350˚F. In a large bowl, cream butter and sugar together. Mix in egg and vanilla; stir in flour, salt, baking powder, cardamom, and orange zest until soft dough forms. Spread dough in bottom of greased 8x8-inch square pan. Bake 20 to 23 minutes or until golden brown. Cool completely, about 1 hour.
Ask a question about this stepSpread melted marmalade evenly over cooled bars. Refrigerate about 15 minutes or until marmalade is set.
Ask a question about this stepIn small microwavable bowl, microwave chocolate chips and heavy cream uncovered on high 1 minute, stirring once after 30 seconds, or until melted. Spread evenly over marmalade layer. Refrigerate about 1 hour or until chocolate ganache is set. Cut into 4 rows by 4 rows. Makes 16 bars.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
