Imagine a dessert that combines the buttery richness of shortbread, the sweet-tart burst of cherry pie filling, and the creamy indulgence of white chocolate - all in one irresistible bite! These White Chocolate Cherry Pie Shortbread Bars are not just a treat; they're a culinary experience that will transform your ordinary dessert routine into an extraordinary moment of pure bliss. Whether you're looking to impress guests or satisfy your own sweet tooth, this recipe promises to be your new go-to dessert that's both elegant and effortlessly delicious.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup cherry pie filling
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is smooth and pale.
- Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until a soft, crumbly dough forms. The dough should hold together when pressed.
- Press about two-thirds of the shortbread dough evenly into the prepared baking pan, creating a firm, compact base layer. Use the back of a spoon or your fingers to ensure an even surface.
- Spread the cherry pie filling evenly over the shortbread base, leaving a small border around the edges to prevent overflow during baking.
- Sprinkle white chocolate chips and chopped pecans (if using) over the cherry pie filling, distributing them evenly.
- Crumble the remaining shortbread dough over the top of the white chocolate and cherry filling, creating a rustic, uneven topping.
- Bake in the preheated oven for 30-35 minutes, or until the edges are golden brown and the top is lightly set.
- Remove from the oven and let cool completely in the pan for about 1 hour. The bars will firm up as they cool.
- Using the overhanging parchment paper, lift the bars out of the pan and transfer to a cutting board. Cut into 12 even rectangles.
- For best results, chill the bars in the refrigerator for 30 minutes before serving to help them set and make cutting cleaner.
Tips
- Ensure your butter is truly softened but not melted for the perfect shortbread texture.
- Use a quality cherry pie filling for the most vibrant flavor.
- Press the shortbread base firmly and evenly to create a stable foundation.
- For a more professional look, use a sharp knife dipped in hot water when cutting the bars.
- Chilling the bars before serving helps them hold their shape and enhances the flavors.
- Store in an airtight container in the refrigerator for up to 5 days.
- For extra richness, you can drizzle melted white chocolate over the cooled bars before serving.
- Toast the pecans lightly before adding for an enhanced nutty flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 45mg
