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Pre-heat the oven to 180 degrees Celsius and line a 20x30cm baking dish with parchment paper.
In a mixing bowl whisk together the all purpose flour, rye wholemeal flour, the cocoa powder, the sugar and the salt.
Add the cubed butter and rub into the dry ingredients until the mixture is crumbly and there are no large lumps of butter remaining (you may need to clump the mixture together using your hands a bit). Stir through the cacao nibs.
Scatter about ⅔ of the mixture on the bottom of the baking dish and press down to form the base layer of the marmalade bars.
Next, spoon the marmalade over the base. Scatter the remaining crumble mix over the marmalade and finish with a pinch of sea salt flakes.
Bake for ca. 50-55 minutes until set. Leave to cool in the dish.