Shortbread Bars with Strawberry Preserves and Chocolate-Coconut Crumble

Not only are these bars pretty to look at, they boast an unbelievable combination of flavors. First, you have the sweet and buttery shortbread crust. Then, a layer of strawberry preserves (I used strawberry, but you can use blackberry, raspberry, cherry, apricot, or orange marmalade). The crumbly topping is a sweet and nutty mixture of coconut, chocolate and vanilla, swimming in a little sweetened condensed milk. Each layer brings its own uniqueness to the party, and wow!, it's definitely a party you want to get invited to.

How sweet is the shortbread? Most shortbread recipes call for about 1/4 cup of sugar for 1 1/4 cups of flour. You might like it that way. I prefer my shortbread sweeter, almost like a sugar cookie. If you decide to cut but the sugar to 1/4 cup, you will need to cut back on the half & half or milk (whichever you're using). Start with 1 tablespoon and stop when you can squeeze the dough together with your hands (it will still appear crumbly in the food processor).

Shortbread Bars with Strawberry Preserves and Chocolate-Coconut Crumble

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cut up
3 tablespoons half & half or milk
1/2 cup seedless strawberry preserves
1 cup coconut
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Line an 8-inch square cake pan with 2 overlapping pieces of parchment paper with the pieces hanging over the sides slightly (this helps remove the shortbread from the pan).
In a food processor, combine the flour, sugar, and salt. Process until blended. Add the butter and process until the mixture looks like coarse crumbs. Add the half & half and process until blended (the mixture will come together when you squeeze it in your hand).
Press the mixture into the prepared pan.
Bake for 12 to 15 minutes, until the edges just start to brown. Cool on a rack for 10 minutes.
Spread the preserves all over the shortbread.
In a large bowl, combine the coconut, condensed milk and vanilla. Mix until blended. Fold in the chocolate chips. Sprinkle the mixture all over the shortbread and preserves.
Bake for 20 to 25 more minutes, until the coconut is golden brown.
Cool completely before cutting into 16 bars.

Makes 16 bars