Wednesday, May 4, 2011

Peach Melba Shortbread Bars

If you're in need of a SUPER easy, but yummy dessert, these Peach Melba Shortbread Bars from Southern Living will not disappoint.

My only piece of advice: don't make them unless you have people to share them with. I could have eaten the entire pan.

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 1 cup peach preserves
  • 6 teaspoons raspberry preserves
  • 1/2 cup sliced almonds
  • Garnish: powdered sugar


1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl.

2. Cut in butter with a pastry blender until crumbly.

Reserve 1 cup flour mixture.

3. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.

4. Bake at 350° for 25 to 30 minutes or until lightly browned.

5. Spread peach preserves over crust in pan.

6. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves.

7. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.

8. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack.

9. Cut into bars. Garnish, if desired. Serve or store in an airtight container using wax paper to separate each layer.

My Tid-Bits:

* As with most shortbreads, these were even better the 2nd & 3rd day!

* I didn't really measure the peach & raspberry preserves. I just eyeballed it and added some extra raspberry because its my favorite.

* If you don't have a pastry blender, don't be dismayed. A pastry blender isn't really necessary to make these. Just use two butter knives or a fork to cut in the butter.


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