Strawberry Lemon Shortbread Bars with White Chocolate
Strawberry Lemon Shortbread Bars with White Chocolate ~ feature a base of tender, buttery, lemon-infused shortbread topped with a layer of strawberry jam, a sprinkling of white chocolate chips, and a dusting of shortbread crumbs.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 bars
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup chopped pecans
- 1/4 teaspoon salt
- 1 egg beaten
- 1 tablespoon lemon zest
- 1 cup (2 sticks) cold unsalted butter cut into small cubes
- 1 jar (12-ounces)strawberry jam
- 2 cups white chocolate chips
Preheat oven to 350°F. Generously grease a 9- by 13-inch baking pan with butter or coat with nonstick cooking spray (or line with parchment paper).
In the bowl of a large food processor, pulse together flour, sugar, pecans, and salt until combined. Add egg and lemon zest; process about eight times using 1-second pulses, or until fine crumbs are formed. Add cold butter cubes; process 12 to 14 times using 1-second pulses, or until mixture starts to clump. Measure out 1 1/2 cups of crumbs and set aside. Evenly press remaining crumbs into the bottom of the prepared pan.
Bake for 30 minutes. Remove from oven and carefully spoon the jam onto the crust, spreading it into a thin, even layer. Sprinkle jam with the white chocolate chips and then the reserved shortbread crumbs.
Bake for 10 to 15 minutes more, watching the white chocolate chips closely towards the end of the baking time and removing the pan from the oven if the chips start to turn brown. Remove pan to a wire rack and allow to cool completely before cutting into bars.
Calories: 509kcal | Carbohydrates: 55g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 151mg | Fiber: 1g | Sugar: 35g | Vitamin A: 500IU | Vitamin C: 0.9mg | Calcium: 75mg | Iron: 1.5mg