Charles loves to cook and enjoys trying new recipes every day. He specializes in recreating gourmet comfort food.
I needed to do something with my extra homemade peach and strawberry preserves, so I decided to use it as a topping for these shortbread dessert bars. You can feel free to use other types of fruit preserves or jams, as well, to create your own take on this recipe.
I love shortbread and I thought these bars turned out excellently. They are stable and can be left out at room temperature for at least a couple of days—if they last that long. I can pack them along for a snack while I'm hiking or throw them in with the kids' lunch for school. This is a quick and easy sweet treat that can easily be switched up by using different flavors of fruit preserves or jams.
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9 small bars
- 10 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/3 cup strawberry and peach preserves
- 1/3 cup white or golden sugar, room temperature
- Pinch salt
- Preheat the oven to 375°F. Line an 8" x 8" baking pan with foil (see photo below).
- Whisk the flour, sugar, and salt together in a bowl. Add the butter and work into the dough with your fingers, a fork, or pastry dough tool until thoroughly blended and mixture is a uniformly crumbly texture.
- Reserve 2 tablespoons of the mixture in the refrigerator for the topping. Press the remainder of the dough into the pan and place in the freezer for 10 minutes until firm.
- Par bake the crust for about 15 minutes, remove from oven and spread your preserves on top leaving a 1/4 in border. Crumble the remainder of the dough over the top. Bake an additional 25 minutes or until edges are golden brown. Let cool before removing from pan, cut into bars, and enjoy.
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© 2021 Charles Kikas