These cookie bars are a perfect combination of sweet and savory flavors! A buttery and crumbly shortbread base is topped with a rich and gooey sage caramel, then finished with a sprinkle of fragrant rosemary, fresh pomegranate, and white chocolate ganache, making for a dessert that's both sophisticated and comforting.

Quick Info

⏱️ 120 min • 🍽️ 24 servings • ⭐ 85%

Nutrition

207 cal • 2g protein • 27g carbs • 10g fat

Tags

[North American] • [Vegetarian] • [Desserts] • [Snacks]

Ingredients

• 2 cups all-purpose flour
• ⅔ cup granulated sugar
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, cold, cut into squares
• ½ cup heavy cream
• 5 large sprigs of fresh sage (a small handful)
• 1 cup (200 grams) sugar
• ¼ cup (60 mL) light corn syrup
• 3 tablespoons water
• ½ cup (113 grams) unsalted butter
• 1 teaspoon kosher salt
• 9 ounces white chocolate bars, broken into pieces
• ⅓ cup (3 ounces) heavy cream
• ½ teaspoon kosher salt
• Pomegranate arils
• Chopped raw pistachios
• Gold sprinkles (optional)

Instructions Preview

1. Make the rosemary shortbread: Preheat the …
2. Add the flour, sugar, rosemary, and salt t…
3. Transfer the dough to the prepared baking …

…and 9 more steps

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Recipe by: Amanda Berrill • From: Tasty