Peach Melba Shortbread Bars

Posted by Vanessa in Cooking, April 6, 2011

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I’m a little bit in love.  I made these the night before we were having friends over for dinner, you know, trying to be prepared and get everything done ahead of time that I could.  Trying to do a good thing, but I made a mistake.

I took a bite.

I have to taste things, right?  I mean, I need to know if it’s not up to par so I can make something else.  Or in this case, I needed to know I needed to make another dessert so I could eat more of these myself.  After just one bite, I knew there was no way I encompassed the self-control to save enough of these for everyone the next night.  No stinkin’ way.

These peach melba shortbread bars are light, yet satisfying with a slightly crumbly buttery cookie crust and all kinds of fruity goodness baked on top with just the perfect crunchy almond topping.  I have had some less than mediocre store-bought peach preserves before, but I used Blackburn’s (found it at Wal-Mart) and it was absolutely delicious.

These, my friends, are worth a try.

Peach Melba Shortbread Bars

recipe from Southern Living, April 2011
Details
  • Prep Time: 20 minutes.
  • Cook Time: 60 minutes.
  • Ready in 1 Hour, 20 Minutes.
  • Makes: 20 Servings
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup peach preserves
  • 6 teaspoons raspberry preserves
  • 1/2 cup sliced or slivered almonds
  • garnish with powdered sugar, if desired
Directions
  • Preheat oven to 350 degrees. Combine flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
  • Lightly grease an 11 X 7 inch baking dish. Press remaining flour mixture onto bottom of prepared pan.
  • Bake for 25 to 30 minutes or until lightly browned.
  • Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
  • Bake for 35 to 40 minutes or until golden brown. Let cool 1 hour. Cut into bars. Garnish with powdered sugar, if desired.

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