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+ servings
plum bars on a wire cooling rack dusted with powdered sugar.
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5 from 26 votes

Plum Bars

These plum bars are layered with a soft buttery shortbread crust and spiced plum jam! This recipe uses simple ingredients and is easy to prepare.

Ingredients

Plum Jam

  • 3 cups chopped red plums
  • ¼ cup granulated sugar
  • 2 tablespoon light brown sugar packed
  • 1 ½ teaspoon chai spice
  • 2 ½ tablespoon cornstarch
  • cup water

Shortbread Dough

  • 2 cups all-purpose flour *see notes for measuring*
  • 1 cup unsalted butter cold and cubed
  • cup granulated sugar
  • 2 tablespoon light brown sugar packed
  • ¾ teaspoon vanilla extract
  • ½ teaspoon kosher salt

Instructions

  • Prepare a square 8x8 baking pan with parchment paper and set it aside.
  • Add the plums, sugar, brown sugar, and chai spice to a pot. Cook over medium-high heat for 10-12 minutes or until they release all their juices. Use a masher to mash them. Continue cooking for another 8 minutes, or until the jam is thick.
  • Whisk together the cornstarch and water and pour it into the pot.
  • Cook for another 5 minutes, or until the jam is even thicker and paste-like.
  • Transfer the jam into a small bowl and place it in the fridge to chill.
  • When the jam is completely cool, make the shortbread.
  • In a stand mixing bowl combine the butter, flour, sugar, brown sugar, and salt on low speed with the paddle attachment until the dough is crumbly and in pea sized pieces, this can take anywhere from 3-6 minutes.
  • Preheat the oven to 350 F/180 C.
  • Reserve ½ cup of the shortbread dough and set it aside.
  • Evenly press the rest of the shortbread into the prepared baking pan.
  • Evenly smear the cooled jam on top of the shortbread.
  • Sprinkle the reserved shortbread crumbs on top of the jam.
  • Bake for 33-38 minutes, or until the top of the shortbread is starting to turn golden brown.
  • Let the bars cool completely on a wire rack.
  • When cool, place the pan in the freezer for 15-20 minute to harden. Then remove them from the pan and use a sharp knife to cut them into clean bars. Dust with powdered sugar and enjoy!
  • Store leftover plum bars in an airtight container for 3-4 days at room temperature or in the fridge.

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Let the plum jam cool. If you spread it on the shortbread while it's still warm, it will melt the butter in the shortbread.
Make the jam REALLY thick. It should look very similar to a paste. If the jam is too thin, it will not set properly and will pool out when you cut them.
Freeze them for clean cuts. For easy cutting, freeze the bars first for 15-20 minutes. Then use a sharp knife to cut them into bars!
Baking times may vary. All ovens are different and your bars may bake quicker or take longer than the indicated baking time. Look for the crumb topping to be golden brown to know when they are done baking.