Raspberry White Chocolate Shortbread Bars Easy Recipe

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
2. In a large bowl, cream together the cold butter and sugar until light and fluffy.
3. Add the vanilla extract and salt, then gradually mix in the flour until just combined. Don’t overmix!
4. Divide the dough in half. Press one half into the prepared pan to form a smooth base. Prick with a fork.
5. Place the pan in the refrigerator and chill for 30 minutes.
6. In a small saucepan, combine the raspberry jam, crushed raspberries, and lemon juice.
7. Heat over low heat, stirring constantly, until smooth. Remove from heat.
8. Remove the chilled shortbread base from the refrigerator.
9. Spread the raspberry filling evenly over the shortbread base.
10. Crumble the remaining shortbread dough over the raspberry filling.
11. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown.
12. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 bars.
13. In a double boiler or heatproof bowl set over a saucepan of simmering water, melt the white chocolate chips and shortening, stirring until smooth.
14. Drizzle the melted white chocolate evenly over the cooled bars. Sprinkle with crushed freeze dried raspberries, if desired.
15. Allow the white chocolate to set completely before serving these amazing raspberry white chocolate shortbread bars.