Thursday, November 1, 2012
White Chocolate Lime Shortbread Bars
Can you believe we're already at the halfway point of the 12 Weeks of Christmas Treats? Before you know it, it's already gonna be Thanksgiving and then Christmas really will be just around the corner. But, I'm happy just enjoying the moment and these bars are perfect for doing just that.
The filling was originally made with lemons, but I used limes instead and I don't really notice any difference. I think the best part about these bars is that awesome crumbly shortbread topping. Seriously, it's buttery, crunchy, melt in your mouth good and, even better, there is a lot of it on these bars. I decided to drizzle mine with some white chocolate and that added just the right touch. Fall may be here and winter just around the bend, but these refreshingly tart bars will help you hold onto the sweet summery feeling for just a little longer.
White Chocolate Lime Shortbread Bars (adapted from Keep it Sweet)
2 cups all-purpose flour
1/2 pound (2 sticks) unsalted butter, softened
3/4 cups powdered sugar, sifted
1/2 cups granulated sugar
1/2 tablespoon vanilla extract
2 extra-large eggs at room temperature
3/4 cups granulated sugar
1 1/2 tsp. grated lime zest
1/3 cup freshly squeezed lime juice
1/3 cup all-purpose flour
white chocolate (for drizzling)
Grease a 9-inch square baking dish with non-stick cooking spray and set aside.
Sift flour; set aside. Beat butter and sugars on high speed until light and fluffy; mix in vanilla until will combined. Stir in flour just until combined.
Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown. Chill the rest of the dough in the fridge.
When bottom layer is done, set aside to cool and prepare filling. Whisk together eggs, sugar, zest,juice, and flour; pour over crust. Bake crust and filling for 20-25 minutes or until filling is starting to set. Remove from oven and top with remaining dough but crumbling dough into pieces and distributing evenly over filling. Bake the bars for 20-25 minutes or until top of crumbs is golden brown. Let cool, then drizzle with melted white chocolate, if desired. Store in the fridge.