Raspberry White Chocolate Shortbread Bars My Easy Traybake

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Cream together the softened butter, sugar, and salt until light and fluffy. Gradually add the flour until just combined.
3. Press two-thirds of the shortbread dough evenly into the bottom of the prepared pan. Prick the crust all over with a fork. Chill for 30 minutes.
4. Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden brown.
5. In a saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the raspberries have broken down and the mixture has thickened into a jam-like consistency.
6. Spread the raspberry filling evenly over the pre-baked shortbread crust. Crumble the remaining shortbread dough evenly over the raspberry filling.
7. Bake for another 20 minutes, or until the topping is golden brown.
8. Let the bars cool completely in the pan. Melt the white chocolate with the shortening or coconut oil in a double boiler or microwave, stirring until smooth. Drizzle the melted white chocolate over the cooled bars.
9. Chill the bars for at least 30 minutes to allow the white chocolate to set. Lift the bars out of the pan using the parchment paper overhang and cut into squares. Enjoy these raspberry white chocolate shortbread bars!