Peach Melba Shortbread Bars
Indulge in the perfect blend of summer sweetness and buttery decadence with these Peach Melba Shortbread Bars. Featuring a tender, melt-in-your-mouth shortbread crust topped with layers of luscious raspberry preserves, juicy fresh peaches, and a golden brown sugar oat crumble, this dessert strikes the ultimate balance between fruity freshness and rich, crumbly texture. With just 20 minutes of prep time, these bars are an effortless way to showcase ripe seasonal peaches while satisfying your dessert cravings. Perfect for picnics, potlucks, or an afternoon treat, this easy-to-make recipe combines the elegance of a classic peach melba with the comfort of a homemade shortbread bar. Serve these summery bars as-is, or pair them with a scoop of vanilla ice cream for an extra indulgent twist.
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Recipe Information
Ingredients
- 1 cup (2 sticks), softened unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 3 large, peeled, pitted, and diced fresh peaches
- 0.75 cup raspberry preserves
- 1 tablespoon cornstarch
- 0.5 cup brown sugar
- 0.5 cup rolled oats
Instructions
Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Stir in the vanilla extract.
Add the all-purpose flour and salt to the mixture and mix until a soft dough forms.
Press two-thirds of the dough evenly into the bottom of the prepared baking pan to form the base. Chill the remaining dough in the refrigerator for use as the crumble topping.
Bake the shortbread base in the preheated oven for 15 minutes or until just set and lightly golden around the edges. Remove from the oven and let cool slightly.
While the base is cooling, combine the diced peaches and cornstarch in a small bowl, mixing to coat the peaches evenly.
Spread the raspberry preserves over the partially cooled shortbread base in an even layer. Then, evenly distribute the diced peaches on top of the preserves.
In a separate bowl, combine the reserved chilled dough, brown sugar, and rolled oats. Use your fingers or a fork to mix until crumbly.
Sprinkle the crumble mixture evenly over the peaches and raspberry layer.
Bake the assembled bars in the oven for 25 minutes, or until the topping is golden and the filling is bubbly.
Remove from the oven and allow the bars to cool completely in the pan before slicing into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
4755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 727.2 g | 264% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 442.3 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
