Raspberry Orange Shortbread Bars

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1 Filling
  • 1 11/16 cups Flour
  • 1 Glaze
  • 6 tbsp Powdered sugar
  • 1 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Crust

• Dairy

  • 3/4 cup Butter, salted
  • 2 tsp Milk

• Other

  • Pulp from 6 oz raspberries
  • Pulp from 2 large oranges, peeled

Found on lifeloveandsugar.com

Ingredients

• Crust
• 3/4 cup salted butter, room temperature
• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1/2 tsp vanilla
• Filling
• Pulp from 2 large oranges, peeled
• Pulp from 6 oz raspberries
• 1/4 cup sugar
• 1/4 cup brown sugar
• 3 tbsp flour
• Glaze
• 6 tbsp powdered sugar
• 2 tsp milk
• 1/2 tsp vanilla extract

Directions

• NOTE: This recipe makes the assumption that the fruit for the filling has been juiced and only the pulp remains. Two oranges and 6 oz of raspberries are used the make raspberry orange juice and the remaining pulp is used in these bars. For instructions on juicing the fruit, refer to your juicers manual.
• 1. Preheat oven to 350 degrees.
• 2. Line a 9 inch square pan with parchment paper, leaving some sticking above the sides of the pan to lift the bars out later. You can also use aluminum foil.
• 3. Add butter, flour, sugar and vanilla to a food processor and pulse until it comes together and forms a ball.
• 4. Press 3/4 of the dough evenly into the bottom of the pan.
• 5. Bake for 10-15 minutes, or until the edges are lightly browned.
• 6. Remove from oven and set aside to cool for a few minutes.
• 7. In a small bowl, combine pulp from raspberries and oranges with sugars and flour.
• 8. Spread fruit mixture evenly over crust.
• 9. Crumble remaining 1/4 of dough over fruit mixture.
• 10. Bake bars for 18-20 minutes, then set aside to cool.
• 11. Once cooled, use parchment paper or aluminum foil to remove from pan and cut into bars.
• 12. To make the glaze, whisk together powdered sugar, milk and vanilla extract. Drizzle glaze over bars.