Orange Marmalade Bar Cookies

Banana Cream Pie Murder

## Ingredients

**Coconut Shortbread Crust and Topping**

* 1 and ½ cups shredded coconut flakes
* ½ teaspoon ground cinnamon
* ½ cup powdered sugar ***(not sifted)***
* ½ cup brown sugar ***(pack it down in the cup when you measure it)***
* 1 and ½ cups cold butter ***(3 sticks, 12 ounces, ¾ pound)***
* 2 cups all-purpose flour ***(don't sift―pick it down in the cup when you measure it)***
* 1 teaspoon vanilla extract
* 1 teaspoon coconut extract ***(If you don't have coconut extract, use a total of 2 teaspoons of vanilla extract)***

**Orange Marmalade Filling**

* 18-ounce ***(by weight)*** jar of orange marmalade ***(I used Smuckers―if you can only find 10-ounce jars, use two jars)***

## Directions

* Preheat oven to 350°F, rack in the middle position.
* Prepare your baking pan by spraying a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray. You can also line it with heavy-duty aluminum foil, leaving "ears" of foil on the top, bottom, and sides, and then spray the foil. ***(If you do this, you may not have to wash your cake pan!)***
* Put the shredded coconut in the bowl of a food processor with the steel blade in place.
* Add the cinnamon, powdered sugar, and brown sugar.
* Process in an on-and-off motion with the steel blade until the coconut is finely cut and the cinnamon and sugars are mixed in thoroughly.
* Cut each stick of butter into 8 pieces.
* Place eight pieces on top of the shredded coconut mixture.
* Sprinkle one cup of flour on top of the butter.
* Place the 8 pieces from the second stick of butter on top of the flour.
* Sprinkle HALF of the remaining flour on top of the butter.
* Place the 8 pieces from the final stick of butter over the flour.
* Sprinkle the rest of the flour on top of the butter.
* Sprinkle the vanilla extract and the coconut extract on top of the flour.
* Process in an on-and-off motion with the steel blade until the resulting mixture is the size of coarse gravel.
* Spread HALF of the crust and topping mixture out in the bottom of your prepared 9-inch by 13-inch cake pan.
* Pick up the cake pan and shake it back and forth a couple of times until it looks as if the crust mixture is spread out evenly.
* Pat the crust mixture down with the palms of your impeccably clean hands or with a wide blade off-set metal spatula.
* Open the jar(s) of orange marmalade and place puddles of it all over the crust in the pan.
* Spread the puddles of marmalade out evenly with a rubber spatula.
* Sprinkle the remaining crust and topping mixture over the top of the marmalade filling.
* Bake your Orange Marmalade Bar Cookies for 45 to 50 minutes, or until the crumble topping is golden brown.
* Take the pan out of the oven and place it on a cold stovetop burner or a wire rack to finish cooling.
* Refrigerate the bar cookies after they're cooled so the orange marmalade filling will "set".
* When you're ready to serve, cut the bar cookies into brownie-size pieces and place them on a pretty platter.

**Hannah's 1st Note: If you lined your cake pan with foil, this is easy. You simply lift up the bars by the foil "ears" and place them on a cutting board. Then flatten the top and the sides of the foil, and cut your Orange Marmalade Bar Cookies.**

Yield: One cake pan full of brownie-sized, Orange Marmalade Bar Cookies fit for a King (or a Queen).

**Hannah's 2nd Note: Everyone loves these bar cookies. Mother says that Stephanie Bascomb told her they were especially good with champagne.**