Indulge in the delightful experience of Very Berry Shortbread Bars, a treat that perfectly balances sweet and tart flavors. Imagine a luscious layer of mixed berries—raspberries, blueberries, and blackberries—glistening atop a soft, buttery shortbread crust. The berries create a vibrant color and taste. Additionally, the crunchy streusel topping adds a satisfying texture, finished off with a drizzle of creamy white icing. This mouthwatering recipe, affectionately named by Baby G, was created from our quest to utilize a bag of frozen mixed berries. It’s a delightful solution that combines nostalgia and innovation in the kitchen.
Health Benefits of Berry Blend
The extraordinary blend of berries in this recipe isn’t just delicious; it’s also a powerhouse of nutrition! Each berry contributes its unique set of beneficial nutrients. This mix provides a healthy dose of fiber, vitamins, and antioxidants, making it a less guilty indulgence.
Raspberries, for instance, are a fabulous low-calorie, low-fat, and low-carb option, overflowing with fiber and bursting with vitamin C. Their delightful tartness enhances the overall flavor profile of the bars.
Blueberries shine not only for their subtle sweetness but also for their health benefits. They are low in calories and high in fiber, packing a generous amount of vitamin C along with a significant dose of vitamin K, supporting overall well-being.
Blackberries are similarly low in calories and high in fiber, rich in vitamin K, and abundant in manganese, further boosting the nutritional value of this berry blend.
Very Berry Shortbread Bars Preparation, Servings, and Storage
Preparing these enticing Very Berry Shortbread Bars is simple and can be completed in just over an hour, making them an enjoyable experience even for novice bakers. A single 13×9-inch pan yields 24 generous, sweet-tart servings, perfect for sharing or indulging on your own! Once cooled, these bars can be stored in an airtight container at room temperature for up to 5 days, maintaining their deliciousness. For those who want to savor them even longer, they can be frozen for up to three months. Simply thaw them at room temperature for about an hour before enjoying.
Did you fall in love with these delightful bars? Be sure to explore more of my delectable, sweet recipes!
Very Berry Shortbread Bars
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Ingredients
Berry Sauce Ingredients
- 3 cups Frozen berry blend (blackberry, raspberry, blueberry)
- 3/4 cup Sugar
- 1 tbsp Tapioca flour
- 2 tbsp Water, cold
Shortbread Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 2¼ cup Flour
- 1/4 tsp Sea salt
Struesel
- 1/2 cup Old fashioned oats
- 1/3 cup Brown sugar
- 1/4 tsp Cinnamon
- 1/4 cup Flour
- 1/4 cup Butter, softened
Icing
- 1/2 cup Powdered sugar
- 2 tbsp Milk
- 1/2 tsp Vanilla extract
Instructions
- In a medium saucepan, simmer berries and sugar over medium heat until the sugar is melted, and the berries are softened, approximately 15 minutes.
- In a small bowl, mix tapioca flour and water.
- Pour the tapioca slurry into the simmering berries and stir until thickened. Remove from the heat and allow to cool slightly while preparing the shortbread and streusel.
- In a large mixing bowl, cream together the softened butter and sugar.
- Add the egg and vanilla. Stir to combine.
- Fold in the flour and sea salt to form a soft dough.
- Grease a 13x9 baking dish.
- Preheat the oven to 350℉.
- Gently press the shortbread dough evenly into the 13x9 baking dish. Set the baking dish in the refrigerator while preparing the streusel.
- In a small mixing bowl, combine oats, brown sugar, cinnamon, flour, and softened butter.
- Using a fork, combine the ingredients to make a clumpy streusel.
- Remove the shortbread from the refrigerator and pour the berry compote on to the shortbread. Spread evenly across the top.
- Sprinkle the streusel onto the berry compote.
- Bake for 30 minutes, or until the shortbread is browning on the bottom and the berry compote is bubbling.
- Cool for 1 hour on a cooling rack before icing.
- In a small bowl, combine powdered sugar, milk and vanilla extract.
- Drizzle the icing over the entire top of the cooled dessert.
- Cut into 24 squares.
- Can be served immediately and stored at room temperature in an airtight container for up to 5 days.
Nutrition
