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Plum Bars with Chai-Spiced Plum Jam and Shortbread Crackles Recipe

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4.2 from 13 reviews

These delicious Plum Bars feature a luscious homemade plum jam layered over a buttery shortbread crust, topped with crumbly shortbread bits for a perfect sweet and tangy dessert. The bars are baked until golden, then chilled to create a firm, easy-to-cut treat that’s great for any occasion.

Ingredients

Plum Jam

  • 3 cups chopped red plums
  • ¼ cup granulated sugar
  • 2 tbsp light brown sugar, packed
  • 1 ½ teaspoon chai spice
  • 2 ½ tablespoon cornstarch
  • ⅛ cup water

Shortbread Dough

  • 2 cups all-purpose flour (see notes for measuring)
  • 1 cup unsalted butter, cold and cubed
  • 1/3 cup granulated sugar
  • 2 tablespoon light brown sugar, packed
  • 3/4 teaspoon vanilla bean paste
  • ½ teaspoon kosher salt

Instructions

  1. Prepare Pan: Line a square 8×8 baking pan with parchment paper and set it aside for assembling the bars later.
  2. Cook Plum Jam: Combine chopped plums, granulated sugar, brown sugar, and chai spice in a pot. Cook over medium-high heat for 10-12 minutes until the plums release their juices. Use a masher to mash the fruit, then continue cooking another 8 minutes until thickened.
  3. Thicken Jam: Whisk cornstarch and water together, pour into the pot, and cook for an additional 5 minutes until the jam becomes thick and paste-like.
  4. Chill Jam: Transfer the thickened jam to a small bowl and refrigerate it until completely cool.
  5. Make Shortbread Dough: In a stand mixer fitted with the paddle attachment, combine cold cubed butter, flour, sugars, vanilla bean paste, and kosher salt on low speed. Mix until the dough is crumbly with pea-sized pieces, about 3-6 minutes.
  6. Preheat Oven: Set the oven to 350°F (180°C) to preheat while assembling the bars.
  7. Reserve Crumbs: Set aside ½ cup of the shortbread dough crumbs for topping later.
  8. Form Base Crust: Press the remaining shortbread dough evenly into the bottom of the prepared baking pan to form the crust layer.
  9. Layer Jam: Spread the chilled plum jam evenly over the pressed shortbread crust.
  10. Add Topping: Sprinkle the reserved shortbread crumbs evenly on top of the plum jam layer.
  11. Bake: Bake the bars for 33-38 minutes or until the top shortbread crumbs start to turn a golden brown color.
  12. Cool Bars: Remove from the oven and let the bars cool completely on a wire rack.
  13. Chill to Set: Once cooled, place the pan in the freezer for 15-20 minutes to harden the bars for easier cutting.
  14. Cut & Serve: Remove the bars from the pan using the parchment paper, cut into clean squares with a sharp knife, dust with powdered sugar, and enjoy.

Notes

  • Accurate measuring of flour is crucial; spoon and level the flour into the measuring cup rather than scooping to avoid dense shortbread.
  • Chilling the jam ensures it doesn’t make the crust soggy during baking.
  • Using vanilla bean paste adds a richer flavor than vanilla extract.
  • Freezing the bars briefly before cutting prevents crumbling and helps achieve clean slices.
  • Chai spice can be substituted with cinnamon, cardamom, and cloves if preferred.

Find it online: https://yumntasty.com/plum-bars-with-chai-spiced-plum-jam-and-shortbread-crackles-recipe/