In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Press the mixture into the bottom of a 9x9-inch baking dish.
In a large bowl, combine the heavy cream, powdered sugar, vanilla extract, and salt. Stir until the sugar is dissolved. Fold in the orange marmalade and orange zest.
Pour the filling over the crust and smooth the top. If using pecans, sprinkle them evenly over the filling.
Refrigerate the bars for at least 4 hours or overnight. Cut into squares and serve chilled.
– For a more intense orange flavor, use orange extract instead of vanilla extract.
– Substitute chopped almonds or walnuts for the pecans if desired.
– Top with whipped cream or orange slices for added flair.
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