Ingredients
Method
Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
Make the shortbread dough:
- In a large bowl, beat the softened butter and granulated sugar together until creamy and fluffy. Add the vanilla extract and mix well. Gradually add the flour, mixing until the dough comes together and is crumbly but holds when pressed.
Press the dough:
- Press about two-thirds of the dough evenly into the bottom of the prepared pan to form the shortbread base.
Add the raspberry jam:
- Spread a generous, even layer of seedless raspberry jam over the pressed shortbread base.
Top with remaining dough:
- Crumble the remaining one-third of the dough over the jam layer, distributing it evenly to create a crumbly topping.
Bake:
- Bake for 35-40 minutes, or until the top is lightly golden and the edges are set. Remove from oven and allow to cool completely in the pan on a wire rack.
Prepare the white chocolate drizzle:
- While the bars cool, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Drizzle chocolate:
- Using a spoon or a piping bag, drizzle the melted white chocolate evenly over the cooled bars.
Set and serve:
- Allow the chocolate to set before cutting into squares. Serve and enjoy!
- Enjoy!
