Chocolate Covered Cherry Apricot Shortbread Bars

Chocolate Covered Cherry Apricot Shortbread Bars

Ingredients for Shortbread:

½ cup Unsalted Butter

½ cup Sugar

1 egg yolk

1 ¼ cup All-Purpose Flour

¼ tsp Salt

1 Jar Lighthouse Keeper’s Cherry Apricot Jam

For Chocolate:

10oz Milk Chocolate, finely chopped

1 Tbs Coconut Oil

Cape Cod Saltworks Classic Sea Salt for Topping

Instructions:

Preheat oven to 350F and line an 8x8” baking pan with parchment along all sides, the paper should overhang a bit so it’s easy to pull out the crust later.

In the bowl of an electric mixer, combine butter, sugar, egg yolk, flour, and salt. Mix until well combined on med-high speed. The dough will be crumbly. Add the dough to the pan and press it in firmly creating an even layer. Bake at 350 for 20-23 mins or until the crust begins to turn lightly golden.

Once the curst has cooled, spread an even layer of jam to fully cover the crust. Place the crust in the freezer for 45 mins to allow the jam to set over the crust.

Once the jam and crust are set, remove from the freezer, use parchment ends to pull the curst out of the pan and cut into 16 even bars, first by cutting the sq in half, then 8 slices on each side.

Using a double boiler over low heat, add chocolate and coconut oil and mix frequently to prevent chocolate from burning. Once the chocolate is melted, add each bar using two forks to gently flip and fully coat. Place bars on a cooling rack and sprinkle with sea salt before the chocolate hardens.

Note: Any jam flavor can work with this recipe. Try it with our Sweet Citrus Raspberry or Lemon Strawberry Jam!