Recipe by Catherine Pla

Makes 12 bars

2 1⁄4 c all-purpose flour
1 c granulated sugar
1⁄4 t baking powder
1⁄4 t kosher salt
1 c (2 sticks, 8 oz) unsalted butter, room temperature
1 egg
1 t vanilla
1⁄4 t almond extract
2 c berries, raspberries, blueberries, or blackberries
1⁄2 c white chocolate chips, divided

Preheat the oven to 350 degrees. Line an 8”x8” (or 9”x9”) square baking pan with parchment, leaving some paper to overhang the sides.

Make the shortbread by stirring together the flour, sugar, baking powder, and salt in a medium bowl. Add the butter, egg, vanilla, almond extract, and use a pastry blender to combine. You can also use your hands to mix until crumbly. Divide the dough in half. Remove half to a separate bowl and reserve for the crumbs. Press the remaining dough into the prepared pan. Top dough with berries and 1⁄4 cup white chocolate chips. Squeeze remaining dough into crumbs and sprinkle over the fruit. Transfer pan to the oven and bake for about 40 minutes until the filling is bubbly and crumbs are lightly browned.

Let cool in the pan for 10 minutes, then use the parchment overhang to lift bars out of the pan onto a wire rack. Let cool completely.

Melt remaining 1⁄4 cup white chocolate chips in the microwave, at 15 second intervals, until melted and smooth. If too thick, add a little heavy cream. Drizzle over cooled bars.

Can be stored in the refrigerator for up to a week.

Berry White Chocolate Crumble Bars