fruity desserts Archive - Kimberly Zett

White Chocolate Shortbread Passionfruit Bars

Kimberly — Wed, 19 Mar 2025 16:15:51 +0000

White Chocolate Shortbread Passionfruit Bars

March 19, 2025 by Kimberly

Golden, buttery shortbread, silky passionfruit filling, and a crisp white chocolate shell with puffed quinoa. It’s sweet, tangy, crunchy, basically what I imagine luxury tastes like. A little indulgent, absolutely worth it.

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TOTAL TIME

70 min

SERVES

16 bars

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you love desserts that are crispy, creamy, and have just the right amount of freshness, these bars are about to be your new obsession. A golden, melt-in-your-mouth base holds a smooth, tangy passionfruit filling, all wrapped in a crisp layer of white chocolate with puffed quinoa for that extra crunch. It’s sweet, tart, creamy, and light all at once. Basically, if tropical sunshine had a dessert form, this would be it. Perfect for when you want something a little extra but totally effortless.

These bars are best served straight from the fridge when the chocolate is still crisp and the filling is perfectly creamy. They’re great as a mid-afternoon pick-me-up, a stunning party dessert, or honestly, just something to have stashed away when your sweet tooth hits. Pro tip: Pair with an iced coffee.

Store these in an airtight container in the fridge for up to 5 days. The chocolate coating keeps everything fresh, and the flavors only get better with time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

White Chocolate Shortbread Passionfruit Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 70 min
Yield: 8-16 1x

Print Recipe

Description

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RECOMMENDED EQUIPMENT

silicone molds in various sizes (I used these and trimmed the shortbread bars slightly)
small bowl
whisk
double boiler
sharp knife
cutting board
medium bowl

Ingredients

Units

SHORTBREAD

120 grams all-purpose flour
115 grams butter, soft
50 grams white sugar
1 tsp vanilla extract
pinch of salt

PASSIONFRUIT FILLING

150 grams passionfruit purée
6 grams instant gelatine

CHOCOLATE SHELL

350 grams white chocolate
15 grams puffed quinoa

Instructions

Preheat the oven to 175°C / 347°F.
Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!

Passive Time: 30 min
Cook Time: 40 min

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Honeycomb Apricot Marshmallow Fluff Cookies

Kimberly — Thu, 19 Dec 2024 16:29:35 +0000

Honeycomb Apricot Marshmallow Fluff Cookies

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December 19, 2024 by Kimberly

Soft, gooey cookie layers meet tangy apricot sauce, marshmallowy swirls, and honeycomb crunch. Every bite is an explosion of textures and flavors – sweet, sticky, and irresistibly cozy vibes in cookie form.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 25 min

SERVES

12 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine sinking your teeth into layers of soft cookie dough, creamy marshmallow fluff, tangy apricot sauce, and crunchy honeycomb pieces. It’s not just a dessert – it’s a flavor-packed adventure! These cookies are a mash-up of textures and tastes that scream fun and indulgence. Whether it’s for a cozy night in or to impress your friends, they’re bound to disappear fast.

These cookies are best enjoyed slightly chilled for that perfect contrast of gooey and crunchy. Pair them with a cup of tea or coffee for a casual treat, or bring them out as the star of a dessert platter. Hosting a party? Stack them up on a pretty plate and watch them vanish in minutes.

Keep leftovers in an airtight container for up to 3 days. For extra freshness, separate layers with parchment paper to avoid sticking.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Honeycomb Apricot Marshmallow Fluff Cookies

5 from 1 review

Author: Kimberly
Total Time: 85 min
Yield: 12 cookies 1x

Print Recipe

Description

Recommended Equipment

2 small pots
1 medium pot
baking dish (approx. 20×20 cm)
parchment paper
spatula
whisk
thermometer
electric mixer
sharp knife
cutting board
mixing bowl
cookie scoop

Ingredients

Units

HONEYCOMB

100 grams white sugar
20 grams honey
20 milliliter water
1 tsp baking soda

MARSHMALLOW FLUFF

60 grams white sugar
60 grams water
80 grams corn syrup
1 egg white

APRICOT SAUCE

100 grams dried apricots
80 milliliter apricot juice
10 grams powdered sugar
1/2 tsp vanilla extract
1 tsp lemon juice
2 tsp cornstarch

COOKIE DOUGH

120 grams butter, room temperature
100 grams white sugar
50 grams brown sugar
1 egg
1 tsp vanilla extract
220 grams all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Instructions

Honeycomb: First, line a heatproof baking dish with parchment paper. Combine sugar, honey, and water in a medium pot. Heat over medium until it boils, monitoring the temperature with a thermometer until it reaches 149°C (300°F). Remove from heat and quickly stir in the baking soda just until combined. Be careful—it will foam up a lot! Immediately pour the mixture into the prepared dish without stirring or spreading it, as this would break the air bubbles. Scrape any remaining mixture from the pot and add it on top. Let it cool completely (about 1–2 hours).
Marshmallow Fluff: Heat water, sugar, and corn syrup in a small pot to 115°C (240°F). Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly pour the hot sugar syrup in a thin, steady stream into the egg whites, mixing continuously with an electric hand mixer. After adding all the syrup, beat on high for another 5 minutes until light and fluffy. Set aside.
Apricot Sauce: Chop the dried apricots and combine them with apricot juice, powdered sugar, vanilla extract, and lemon juice in a small pot. Simmer for about 10 minutes until softened. Dissolve the cornstarch in a bit of cold water, stir it in, and bring everything to a boil until thickened. Set aside to cool.
Cookie Dough: Cream butter with the white and brown sugar. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until just combined—don’t overmix!
In a deep dish, layer the components: a part of cookie dough, a tablespoon of marshmallow fluff, and a tablespoon of apricot sauce. Repeat until all ingredients are used. Tip: Store leftover fluff in a jar in the fridge for up to two weeks.
Use a cookie scoop (or tablespoon) to form 12 evenly sized balls from the layered dough. Place them on the prepared baking tray. Chill the cookies in the fridge for 1 hour – don’t skip this step! Chilling ensures the cookies hold their shape and don’t spread too much when baked.
Preheat the oven to 150°C (300°F) and bake the cookies for 13–15 minutes. While baking, carefully cut the honeycomb into small pieces. Remove the warm cookies from the oven, adjust their shape if necessary, and gently press the honeycomb pieces onto the tops. Let the cookies rest for about 10 minutes before enjoying.

Passive Time: 85 min
Cook Time: 60 min

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