March 7th, 2012

Peach Melba Shortbread Bars

Peach Melba is a classic European dessert pairing peaches and raspberries with ice cream {yum}.  This recipe combines these two wonderful fruit flavors with shortbread for an irresistible little cookie that perfect for picnics yet fancy enough for high tea!  Fresh fruit flavor fit for Spring Celebrations!


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Peach Melba Shortbread Bars


2 cups flour

1/2 cup sugar

1/4 teaspoon salt

1 cup cold butter

1 1/2  cup peach preserves

6 teaspoons raspberry preserves

powdered sugar for garnish


Preheat oven to 350.  Combine first 3 ingredients in a medium bowl.  Cut in butter with a pastry blender until it makes a crumbly dough.  Reserve 1 cup flour mixture. Lightly grease an 7 x 11 inch or 9-inch square pan.  Press remaining flour mixture into bottom of prepared pan.

Bake for 20-25 minutes or until edges are just lightly browned. Removed from oven and immediately spread with peach preserves.  Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves.  Sprinkle reserved flour mixture over preserves. Return pan to oven and bake for another 30-35 minutes or until golden brown.

Let cool at least an hour on a wire rack.  Sprinkle with powdered sugar and cut into bars. Makes 1 1/2 to 2 dozen bars


Recipe adapted from Southern Living



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