shortbread bars

Cinnamon Pecan Shortbread Bars {traditional and gluten free recipes}

all-purpose flour *

cinnamon

baking powder

salt

butter (room temperature)

sugar

vanilla extract

pecans

brown rice flour *

oat flour *

tapioca starch *

potato starch *

xanthan gum *

Preheat the oven to 325 degrees. Lightly grease a 9x13 pan with butter, or line with parchment paper. Sift together the flours, baking powder, and salt.

Cream together the butter and the sugar. Add the egg and the vanilla extract and mix until light and fluffy. Slowly add the flour mixture to the butter mixture, mix until combined. Add the pecans and stir again to distribute. 

Press the dough into the bottom of the greased pan. Press with your fingers or a pastry roller to smooth the top of the dough.

 Sprinkle the top of the dough generously with cinnamon sugar and then with chopped pecans and very lightly press them into the top of the dough.

Bake for 16-18 minutes, or until just barely beginning to brown around the edges.

 Let the bars cool in the pan for 15 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes.

Remove them carefully to a wire rack to cool completely before storing in an airtight container. Enjoy!

These Fresh Cranberry Shortbread Bars make a great Thanksgiving dessert or a beautiful addition to a Christmas cookie platter!  Simple, buttery, and full of sweet-tart cranberry flavor, the white chocolate and macadamia nuts make them even more special!

Fresh Cranberry Shortbread Bars

salted butter, (softened)

Tablespoons pure vanilla extract

all-purpose flour

white chocolate chips (or coarsely chopped white chocolate)

macadamia nuts ((optional))

Heat the oven to 350°F. Line a 9x13&quot; baking dish with a parchment paper sling for easier removal after baking.

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla and salt.

Add flour and stir, just until combined, then fold in the white chocolate chips and chopped macadamia nuts.

Lightly press 2/3 of the dough into the bottom of the prepared pan using your fingers. Pour the cranberries over top, then crumble the remaining dough over the cranberries. It&#39;s okay if cranberries can be seen beneath the top layer of shortbread.

Bake for 45-50 minutes, just until the edges are starting to turn golden.

Cool completely before slicing into small bars.  

This buttery shortbread makes the most delicious strawberry pop tart bars! Shortbread is baked with a layer of sweet and tart strawberry preserves in the center and topped with vanilla icing.

Strawberry Pop Tart Shortbread

(195 grams) all purpose flour

(100 grams) almond flour*

tsp salt

(220 grams) unsalted butter, room temp

(170 grams) powdered sugar

vanilla bean paste (or vanilla extract)

tsp almond extract

(120 grams) powdered sugar

tbsp heavy whipping cream

Rainbow sprinkles

Preheat the oven to 325F and coat a square 8&#215;8 dish with nonstick spray and line all 4 sides with parchment paper, allowing it to hang over the edges of the pan for easy release. Trace the outline of the pan on a sheet of wax paper and set aside.

In a medium bowl, whisk together the salt, almond flour, and flour. Set aside.

In a large mixing bowl, using a hand or stand mixer with the paddle attachment, cream together the butter and sugar. Start on a low speed then slowly work your way up to prevent the sugar from flying out of the bowl.

Once smooth and fluffy, mix in the egg, vanilla, and almond extract.

Next, add in the dry ingredients and mix until combined. The consistency should be similar to mashed potatoes.

Scoop half of the dough into the prepared baking pan and spread it even. I recommend using a small offset spatula or the back of a spoon to get it as even as possible.

Spread the preserves on top of the shortbread and place it in the refrigerator.

With the other half of the dough, spread it onto the sheet of wax paper that we outlined earlier. Spread it to fit the square as best as possible. 

Take the pan out of the refrigerator and carefully flip the sheet of shortbread on top of the strawberry layer. Pull the paper back and gently spread the edges even. 

Bake for 40-45 minutes, or until the edges are a pale golden brown.

Let the shortbread rest at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for at least 2 hours. Do not dig into the shortbread too early as it will not be set.

Once chilled and set, make the icing by whisking together the powdered sugar and heavy cream. It should be the consistency of glue. If it&#8217;s too thick, mix in a tiny bit of water until it reaches the right consistency.

Lift the shortbread out of the pan and drizzle the icing on top. Add the rainbow sprinkles and place the shortbread in the freezer for 20 minutes to allow the icing to set. Now slice and enjoy!

Icing

These are delicious! I have now tried both of your poptart bars and I love both recipes! I would love a chcolate poptart bar next!

There should be a 10-star rating!!! You are an amazingly creative and smart baker!! I’m so glad I found you on Instagram! I won’t bake anyone else’s recipes! I have learned so much from you! Thank you, Jenna! ‍  I made the cinnamon adult pop tarts before and they were outstanding! These will certainly not disappoint!

I made both the cinnamon and this flavor. I prefer this one. We'll balanced and yummy. Simple to follow instructions.

I made these a couple of days ago with raspberry jam. The shortbread part is delicious. 5 stars for sure. However, the icing did not set despite following the directions. My advice is to only add as much cream as needed. I would make this again but I would just add a little bit of cream at a time.

Oh my goodness these were delicious!! The texture of the shortbread is to die for. These are very very sweet though, I couldn’t take more than one or two bites at a time. My only complaint is once they are cut into individual bars the strawberry preserves began leaking out the sides a bit. But still so tasty and a fun play on a frosted pop tart. You have to make these!

THIS WAS AMAZING. I’ve made both the brown sugar one and this one and although both incredible, this one is perfection. I will definitely be making this again.

Delight your taste buds with these delicious homemade strawberry lemon bars. This easy recipe combines the sweet and tangy flavors of strawberries and lemons for a perfect summer treat.

Strawberry Lemon Shortbread Bars Recipe

flour (*all purpose)

lemon peel (*grated)

butter (*cold)

oz cream cheese (*softened)

eggs

lemon juice

strawberry preserves

cream/strawberries (*optional, for garnish)

Preheat the oven to 350 degrees. Grease a 9×13 baking pan or line with parchment paper.

In a bowl, combine the flour, powdered sugar, and lemon peel.

Cut in butter using a pastry blender, or using two table knives (pulling them through the butter in opposite directions)

Cut mixture until crumbly. Press into the bottom of the baking pan.

Bake in oven for about 20-22 minutes, or until light brown.

In a different bowl, combine the cream cheese and sugar.

Add in the egg, one at a time, followed by the lemon juice.

When crust is done baking, remove from oven and spread strawberry preserves on top.

Next, spread the cream cheese layer on top of the strawberry layer.

Place pan back into oven for an additional 30 minutes.

Remove from oven and allow to cool for one hour.

Place in refrigerator for 6-8 hours.

Cut into bars and chill when not serving.

Pecan Pie Bars with a buttery shortbread crust topped with the best pecan pie filling. They&#x27;re easy to make, easy to eat, and a great make ahead dessert.

Pecan Pie Bars

flour

nutmeg

cloves

dark brown sugar

orange zest

¼ cup pecans, toasted and coarsely chopped

unsalted butter, diced

unsalted butter, melted

½ cup packed light brown sugar

cane syrup

bourbon

egg,

Preheat oven to 350°.

Spray a 9-inch square baking pan with cooking spray, then line with aluminum foil, leaving some overhang on each side. Spray the foil with cooking spray.

Place flour, brown sugar, spices, orange zest, and pecans in the bowl of a food processor. Pulse until the mixture resembles coarse cornmeal, just about five short pulses.

Add butter and pulse again until mixture resembles sand, about eight short pulses.

Pat the crust mixture evenly into the prepared pan and bake until light brown, about 20 minutes.

Crust:

While the crust is baking, make the filling.

Whisk together melted butter, brown sugar, cane syrup, vanilla, bourbon, and salt in a bowl until blended.

Add egg and whisk until blended.

Pour filling gently over hot crust and sprinkle the chopped pecans over the top. Bake until brown and cracks begin to form, 22-25 minutes.

Cool on a wire rack for at least an hour, then use the foil overhang as handles to gently lift the bars from the pan.

Cut into squares and serve.

Filling:

https://videos.scriptwrapper.com/306/etms76fq4xdt1h00idac/original/video.mp4

Pecan Pie Bars with a buttery shortbread crust topped with the best pecan pie filling. They're easy to make, easy to eat, and a great make ahead dessert.

Top 5 shortbread bars recipes from across the web

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Cinnamon Pecan Shortbread Bars {tra...

Fresh Cranberry Shortbread Bars

Strawberry Pop Tart Shortbread

Strawberry Lemon Shortbread Bars Re...

Pecan Pie Bars

Top 5 shortbread bars recipes from across the web

The most viewed shortbread bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon Pecan Shortbread Bars {tra...

Fresh Cranberry Shortbread Bars

Strawberry Pop Tart Shortbread

Strawberry Lemon Shortbread Bars Re...

Pecan Pie Bars

The most viewed shortbread bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine