Description
Flaky shortbread crust cushions a glossy layer of apricot jam, topped with golden streusel that snaps under your bite, releasing sweet-tart fragrance in every buttery mouthful.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup apricot jam
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the vanilla extract until well combined.
- Gradually add the flour and salt, mixing until a crumbly dough forms.
- Reserve about one-third of the dough, then press the remaining two-thirds evenly into the bottom of the prepared pan to form the crust.
- Spread the apricot jam evenly over the crust, leaving a small border around the edges.
- Crumble the reserved dough over the jam layer to create a streusel topping.
- Bake for 25 to 30 minutes, or until the top is lightly golden brown.
- Allow the bars to cool completely in the pan before lifting them out and cutting into squares.
Notes
- For easier slicing, chill the bars in the refrigerator for at least 1 hour after cooling.
- You can substitute homemade or store-bought jam for convenience.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- These bars freeze well; wrap individually and freeze for up to 1 month.