7. Pear + Ginger Shortbread Bars
A buttery shortbread base layered with spiced pear compote and topped with a ginger-streusel crumble — a cookie bar with pie energy.
Why You’ll Love This Recipe
- Feels like a cross between a cookie and a tart
- Pear and ginger are warm and unexpected
- Bars are easy to cut and stack
- Great for fancier holiday tables
Equipment You’ll Need
- 8×8 baking pan
- Mixing bowls
- Saucepan
Ingredient Notes
Use ripe but firm pears. Fresh or candied ginger works depending on your preference.
Serving Suggestions
Serve with spiced tea or mulled wine. Excellent as a plated dessert with whipped cream.
Make-Ahead and Storage Tips
Store in fridge up to 5 days. Bring to room temp before serving.
Recipe
Yield: 16 bars
Ingredients
Pear Layer:
- 2 ripe pears, diced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Shortbread Base:
- 1 cup (226g) unsalted butter, softened
- ½ cup powdered sugar
- 1½ cups all-purpose flour
- ¼ teaspoon salt
Ginger Crumble:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup butter, chilled and cubed
- 2 tablespoons chopped candied ginger
Instructions
- Preheat oven to 350°F. Grease and line an 8×8 pan.
- Cook pear filling in a saucepan until soft and jammy. Cool.
- Mix shortbread ingredients. Press into pan and bake 10 minutes.
- Spread cooled pear layer over crust.
- Combine crumble topping and sprinkle over pear layer.
- Bake another 25–30 minutes until golden. Cool completely before slicing.