Ingredients
3/4
cup all-purpose or unbleached flour
1/3
cup granulated sugar
1/4
cup unsweetened baking cocoa
5
tablespoons cold butter or margarine
2
teaspoons ice water
1/3
cup ginger or orange marmalade
1/3
cup packed brown sugar
1/4
teaspoon vanilla
1
egg
3/4
cup coarsely chopped toasted hazelnuts (filberts)*
1/2
cup coconut
1/4
teaspoon baking powder
1/8
teaspoon salt
2
tablespoons dark chocolate chips
1/4
teaspoon vegetable oil
Preparation
Heat oven to 350°F. Line 8-inch square pan with foil. In medium bowl, mix flour, granulated sugar and cocoa. Using pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in ice water to form crumbly mixture. Press mixture in foil-lined pan. Bake 12 to 15 minutes or until set. Cool 10 minutes on cooling rack.
Spread marmalade over crust. In small bowl, beat brown sugar, vanilla and egg with electric mixer on medium speed until well blended and light in color. Stir in remaining filling ingredients; mix well. Carefully spoon mixture over preserves. Bake 23 to 28 minutes or until golden brown. Cool 1 hour.
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 20 seconds. Stir; microwave in additional 20-second increments until mixture can be stirred smooth. Drizzle over bars. Cut into 6 rows by 6 rows.
