Shortbread Berry Bars

These bars are the taste of summer and fresh berries.  Don't let the length of the ingredients or steps get to you.  They are all very simple and worth the time!

For The Shortbread:
3/4 c Butter - melted
1/3 c Sugar
2 tsp Amaretto
1/2 tsp Salt
1 1/2 c Flour
For The Filling:
6 oz Raspberries
1 Dry Pint Blueberries
1 lb Strawberries
1/3 c + 2 Tbsp Sugar
2 Tbsp Triple Sec
1/2 c Orange Juice 
1 tsp Orange Zest
                                                                                          1 tsp Corn Starch
For The Topping:
1/2 c Flour
1/2 c Brown Sugar
1/2 c Old Fashioned Oats
1/2 c Sliced Almonds
1/4 tsp Ground Cinnamon
1/3 c Butter - Cold and Cubed

At least 2 hours, or the night before if possible, combine in a large bowl the raspberries and blueberries.  Slice the strawberries and add to the bowl.  Sprinkle with the 2 Tbsp sugar and 2 Tbsp Triple Sec.  Stir to combine. Cover and refrigerate. 

Pre-heat oven to 300 degrees.  Line a 9x13 pan with parchment paper. In a bowl combine the butter, sugar, Amaretto and salt.  Stir until the sugar and salt has dissolved.  Slowly stir in the flour making sure to make sure there are no lumps. Transfer the shortbread mixture to the 9x13 pan and your hands or spatula smooth out the shortbread to cover the bottom of the pan.  Bake for about 30 minutes or until the edges are lightly golden brown.  Let the shortbread cool for approx. 5 minutes.

While the shortbread is baking remove the berries from the fridge.  Drain the berries, reserving the liquid.  In a small bowl combine the corn starch and 2 tsp of orange juice; set aside. In a small sauce pan combine the reserved berry liquid, remaining orange juice, 1/3 c sugar and orange zest.  Bring the mixture up to a simmer, stirring to combine and dissolve the sugar.  Once the mixture is at a hard simmer add the corn starch mixture.  Stir to combine.  Reduce heat to a low simmer and let cook for about 5 minutes, or until the mixture becomes a yummy thick syrup.  Remove from heat and let cool approx. 5 minutes before combining with the berries.  Set aside.

To make the topping for the bars, combine in a bowl the flour, cinnamon and brown sugar.  Cut in the butter using a pastry cutter, fork or your hands.  The butter needs to be broken down to a small pearl like shape.  Stir in the oats and almonds.

Raise the oven temperature to 350 degrees.  Spread the berry mixture with syrup in an even layer over the shortbread.  Top with an even coat of the topping.  Bake the bars for 20 minutes and then broil the bars for 4 - 6 minutes to get a nice golden brown color.  Let the bars cool at room temperature for 20 minutes and then transfer to the refrigerator for at least 2 hours.

Lift the bars out of the pan with the parchment paper and cut into 16 pieces.  Serve plain or with a dollop of whipped cream.

Serves 16. 

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