Peach Melba Shortbread Bars

Southern Living
Peach Melba Shortbread BarsRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Makes 1 1/2 to 2 dozen bars


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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


Hands-On: 20 Minutes
Total: 2 Hours, 20 Minutes

1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.

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

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

4. 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.

5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.

Created date

March 2011