Raspberry and White Chocolate Shortbread

Raspberry and White Chocolate Shortbread a delicious dessert combines the buttery texture of shortbread with the sweet tang of raspberries and the creamy richness of white chocolate. Whether you are looking for a dessert to serve at a party or just want to indulge in a sweet treat, raspberry crumb bars are sure to satisfy your cravings.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Snack, treats

Cuisine: American

Keyword: Raspberry and White Chocolate Shortbread

Servings: servings

Calories: 175kcal

Author: Jessica & Nellie

Ingredients

1 ½ cups All-purpose flour
1 tsp Baking powder
1 Pinch Salt
1 Egg large
½ cup Sugar
⅓ cup Butter
18 ounce jar Raspberry preserves you can also use strawberry or blueberry preserves

Topping

3 TBSP Granualted sugar
1 Egg large
1 cup Coconut
⅓ bag White chocolate chips optional

Instructions

Prep: Start by preheating the oven to 350 degrees F. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
Dough: In a large bowl, sift together the flour, baking soda and salt. Add in the egg, sugar and butter, mix well. To make mixing in the butter easier, I like to cut the butter up in smaller pieces.
Next, put the dough into the prepared baking dish and press out to cover the entire pan. I typically do this with my hands, it is much easier that way. The dough will be spread about ¼ - ½ inch thick across the whole dish.
After that, spread on Raspberry preserves, this is best done with a baking spatula. Use as much as you need to have a decent layer on top of the pastry base, I use about 12 ounces, which is a little less than the full jar.
Topping: In a small bowl, beat the egg and sugar together. Now add the coconut flakes and mix well.
Proceed to spread the mixture over the top of the raspberry preserves.
Then, sprinkle white chocolate chips over the entire top. I don't usually measure this step exactly, I measure with my heart. I love chocolate.
Bake & serve: Put the dish in the preheated oven and bake for 30-35 minutes or until the topping is golden and pastry is cooked.
It is best to cut into squares while it is still warm. Let cool for 15-20 minutes, serve and enjoy!

Notes

This shortbread treat can be stored in an airtight container at room temperature for up to 1 week. For longer storage, it is recommended to store them in the refrigerator or freezer.

When storing in the refrigerator, the shortbread should be placed in an airtight container or wrapped tightly in plastic wrap to prevent moisture from entering. It can be stored in the refrigerator for up to 2 weeks.

Nutrition