Ingredients:
- 1 cup (2 sticks, 227g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ teaspoon (1.5ml) salt
- 2 ¼ cups (281g) all-purpose flour
- 12 ounces (340g) fresh raspberries
- ¼ cup (50g) granulated sugar
- 1 tablespoon (7.5ml) lemon juice
- 1 tablespoon (8g) cornstarch
- 4 ounces (113g) white chocolate, finely chopped
- 1 teaspoon (5ml) vegetable oil or coconut oil
Instructions:
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
- Cream butter and sugar together until light and fluffy. Add salt. Gradually add flour, mixing until just combined. Do not overmix.
- Press half of the shortbread dough evenly into the prepared pan. Chill in the refrigerator for 30 minutes.
- Bake the chilled shortbread crust for 15 minutes, or until lightly golden.
- While the crust is baking, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
- Spread the raspberry filling evenly over the partially baked shortbread crust. Crumble the remaining shortbread dough evenly over the raspberry filling.
- Bake for an additional 15-20 minutes, or until the topping is lightly golden brown.
- Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
- Melt white chocolate and oil together in the microwave in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted white chocolate over the cooled raspberry white chocolate shortbread bars. Let the chocolate set before slicing into squares.