White Chocolate Blueberry Shortbread Bars

White Chocolate Blueberry 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 Citrus Cinnamon Blueberry Jam

For Chocolate:

10oz White Chocolate, finely chopped

Cape Cod Saltworks Classic Sea Salt for topping

Candied Ginger, chopped for topping

Dehydrated Blueberry Powder, optional for dusting

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 white chocolate 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 and candied ginger before the chocolate hardens. Dust with blueberry powder if using.

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