Honey Plum Shortbread Bars

Move over, apples. These Honey Plum Shortbread Bars are here to make a case for a new fall favourite. Sweet, juicy plums pair with the rich, naturally sweet flavour of BeeMaid Honey for a dessert that feels like the perfect transition from summer into fall. The buttery shortbread base adds just the right amount of richness, while the honey and plum combination brings a bright, fruity twist to every bite. Best of all, these easy plum shortbread bars come together without a fuss and pack plenty of flavour. BeeMaid Honey naturally sweetens the baked goods while complementing the juicy plum filling, creating a delicious homemade dessert that’s just as fitting for late-summer gatherings as it is for cozy fall baking.

(Recipe courtesy of Caked By Katie)

Nut Free

Vegetarian

Watch Tutorial

Ingredients

Shortbread Bars

1/2 Cup

BeeMaid Honey

1 Cup

Salted Butter (room temp)

1 Tsp

Vanilla Extract

3 Cups

All Purpose Flour

1/2 Tsp

Salt

Honey Plum Filling

3 Cups

Plums (chopped)

2 Tbsp

Lemon Juice

1/4 Cup

BeeMaid Honey

1 Tbsp

Cornstarch

Icing

2 Tbsp

Milk

1/2 Cup

Powdered Sugar

Pinch

Salt

Directions

1. Preheat the oven to 350 degrees and prepare a 8×8-inch baking pan with parchment paper and non-stick baking spray.
2. In a stand mixer or large mixing bowl with an electric mixer, beat together the butter, honey, and vanilla until light and fluffy. This should take approximately 2-3 minutes. Scrape the sides of the bowl when necessary.
3. Measure in the flour and salt and mix on low until combined.
4. Place 2/3 of the crumbs into the prepared pan and pat down firmly. Set aside.
5. In a medium mixing bowl combine the pitted and chopped plums, honey, lemon juice, and cornstarch and gently toss together. If there is any extra juice, strain off before spreading the mixture on top of the crust.
6. Crumble the remaining dough over top of the plums and bake for approximately 60 minutes or until the top is a light golden brown.
7. Remove from the oven and allow to fully cool in the pan.
8. In a small mixing bowl, combine the powdered sugar, milk, and salt until smooth.
9. Drizzle over the fully cooled honey plum pie bars. Enjoy!
10. Store leftover bars in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.