Ingredients for Peach Melba Shortbread Bars
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup peach preserves
- 1/2 cup raspberry preserves
- 1/4 cup slivered almonds
- Powdered sugar (for garnish, if desired)
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How to Make Peach Melba Shortbread Bars
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Reserve 1 cup of the flour mixture; set aside.
- Lightly grease an 11x7 inch or 9-inch square baking pan.
- Press the remaining flour mixture firmly into the bottom of the prepared pan.
- Bake for 25-30 minutes, or until lightly golden brown.
- Spread 1 cup peach preserves evenly over the baked crust.
- Dollop 1/2 cup raspberry preserves over the peach preserves using a teaspoon or piping bag (approximately 1/2 teaspoon per dollop).
- Sprinkle the reserved 1 cup flour mixture evenly over the preserves.
- Sprinkle 1/4 cup slivered almonds over the top.
- Bake for an additional 35-40 minutes, or until the topping is golden brown and the bars are set.
- Let cool completely in the pan for at least 1 hour on a wire rack.
- Cut into bars and serve.
- Garnish with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
737g
Fat
395g
Carbs
121g
